Pumpkin Puree
It's a bit late in the year for the pumpkin craze, but better late than never. Americans generally love pumpkin. Norwegians are a bit skeptical. It is possible to find Libby's pumpkin puree here, but unless you're wanting to purchase an imported can for 65 kroner at your local Meny you may be out of luck. However, this year, I decided to make my own pumpkin puree and it worked out just fine. In fact, I made 4 or more times as much pumpkin puree for only 50 kroner. I don't like blogs that tell a story when all I want is the darn recipe so I will keep this short and simple. Here's what you do: 1) Grab a pumpkin. 2) Slice it in half. Vertically, not horizontally. 3) Get an ice cream scoop or a large spoon. 4) Gut the pumpkin. 5) Place both halves of the pumpkin skin up in the oven at 220 degrees (Celsius) for 45 minutes. 6) The skin of the pumpkin should be brown and a bubbly. 7) Peel off the skin and throw it away. It's very easy to peel off after bakin...