I find that Samhain really kicks off the start of holidays with a bunch of people jammed into a house that you wish you could escape. Sadly, I am far too masochistic to take the far more reasonable misanthropic solitary approach to the holidays, so to my grove I go, pumpkin in hand! I find food helps make up for personal social akwardness, it acts as a pre-emptive apology. “Sorry I can’t feign interest in the boring topic you have trapped me into conversation about. I made you a pumpkin!” At the very least, I can always be grateful that Samhain is hosted at our Señora Druid’s house, enabling me to leave before I turn into a pumpkin and/or say or do something that brings dishonor to my family. Oh and I don’t cook like this for every Sabbat because that leads to heavier drinking and high covenmate expectations which should both be avoided. This is my big “ta-da” for the year.
1 pack Italian turkey sausage
3 tablespoons fresh sage, chopped
1 large aluminum roasting pan
1 teaspoon fresh rosemary, chopped
Make the cornbread according to the directions on the box the night before. Cut cooled corn bread into small cubes. Leave out overnight.
Delegate. Carving open the top of the pumpkin is a huge pain the butt. Find another sucker who doesn’t mind potentially losing fingers to the surly pumpkin. Make sure the diameter of the opening is almost as large as the top of the pumpkin. A cheese pumpkin puts up a bigger fuss than a regular pumpkin on being carved so make sure your special helper uses a very sharp implement.
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