Earlier in the week Son Donald prepared a large amount of pumpkin puree. He put most of it in the freezer, but per my request left one gallon-sized bag in the refrigerator. The next day I used it to make a crock pot full of pumpkin butter.
When I came downstairs the next morning the kitchen smelled wonderful! The butter had reduced in volume by about a third and was a beautiful medium-brown color. I immediately added a large scoop on top of my granola for breakfast. Since then everyone in the house has had it on toast, and I even brought some to my boss. I used some in a batch of muffins and used some to the pumpkin bars I made for a church event.
Five years ago today: New Thing #302--Run, Run, Run