Accidental Pie
Life seems to be leading me lately, rather than me leading a life. Sometimes, I end up with pie. Other times, I end up in the emergency room.
Bad news first. I’ve been telling myself that I’ll get rest once the family is well again. One or more of us has been sick since the end of September. Normally good-natured baby Guppy seems to have an infection, cause unknown. He’s been feverish, fussy, and has long periods of only wanting to be held, and only by G. Grod and me. We didn’t dither on getting him to the doc, but after an ear exam and a chest xray, he had to go to the ER for further tests, which are so far inconclusive.
But about the pie. Last week, I prepared to roast a butternut squash to then puree and freeze for Guppy. But I figured I might as well roast the other two squashes I had, which I’d been using as decorations. One was a hubbard, the other a small pie pumpkin. So I roasted them and pureed the butternut, and the hubbard, and added pumpkin pie spices to the pumpkin when I realized that there was so much of it that I could freeze some for the baby and make a pie with the rest. So I did. And the good news and the bad news are that the pie was awesome. Moist, smooth, silky. I did not, though, want to learn that making pumpkin pie from scratch results in a delicious pie. I’d lived my life up to this point operating under the blissful assumption that making pie from canned pumpkin was just as good and far easier than using fresh pumpkin.
In the case of the pie, though, at least I had a delicious dessert as consolation for hard work, lots of mess, and the disintegration of a life-long belief. But unless Guppy is fever-free by tomorrow, there are more doctor appointments, waiting rooms and tests in our future. I’m having trouble seeing the upside.