I have been thinking about Christmases from my childhood.  We had many Christmases with Grandma Rose and Grandpa Peter.  These were Christmases of morning and evening masses.  Christmases with decorated trees, popcorn, cookies, and other treats.  I remember the decorations and the services vaguely.  What I do remember clearly is the food and the generous spirit in which it was prepared.  Grandma's turkey, mashed potatoes, gravy, a salad, corn, and too many Christmas treats to mention. 

Grandma Rose's cooking has influenced me more than I can explain in this piece.  I adored, everyone adored, her chicken and rice, numerous 'farm food' entrees', the 'nothing' cookies, ginger snaps, and endless treats this woman made at Christmas and every time we came to visit.  You never left Grandma Rose's kitchen without feeling full.  This is a woman who cooked well with simple ingredients, and she was not afraid of butter, shortening, or fat, if it helped the flavor.

I am not the same as my grandmother.  I love vegetarian dishes, Indian cuisine, Korean dwenchang tchigae (Korean stew of tofu, mushrooms, and potatoes made with a special bean paste), hummus, and anything with quinoa in it (salad, soup, or stew).  My grandmother would be horrified at the unknown spices and strange tastes in these dishes. 

For me, she is the ultimate example of good, simple food prepared with a loving heart and a generous spirit.  Her generosity of spirit in the kitchen and in life live in my memory.  She was kind to strangers, neighbors, friends, family, in short, everyone.

She was a very strong Catholic.  The importance of Christ was evident for all to see.  Grandma Rose was aware that our bodies were temples, but she also understood how Christ understood the comfort of abundance and the nurturing properties of food.  When Christ walked among us, he enjoyed the aroma of roasted fish over a beach fire, the rich offerings of wedding feasts, and the breads, sweets and savory meats served up by the hands of Jewish mothers during celebrations of family or faith. He understood the relief after the harvest had been brought in and the overwhelming sense of thankfulness for all that God provided.

She is the one I try to emulate when I make meals for family and friends.  I hope I am able to be half as generous in the kitchen and in life as she was. 
Grandma Rose, the ultimate example of comfort food, love, grace.

This recipe is great for Thanksgiving or for Christmas.  If you are vegetarian this is a great option.

1 7-8 lb pumpkin, such as White Lumina or Jarrahdale
1 onion, finely chopped
1 tablespoon vegetable or olive oil
3 cloves garlic, 2 minced and 1 left whole
1 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon ground allspice
good pinch of saffron threads
zest of 1 clementine
approximately 2 cups basmati rice
approximately 4 cups hot vegetable broth
salt and pepper to taste

1. Slice the lid off the top of the pumpkin, and remove the seeds and fibrous flesh from the inside, keeping the top to put back on later.

2. In a large saucepan with a lid, fry the onion gently in oil until softened, then add the 2 minced garlic cloves, the cranberries, spices and clementine zest.  Stir in the rice, turning until it becomes glossy in the pan.

3. Pour in the broth and let the pan come to a boil, then clamp down on the lid and turn the heat down to the lowest it will possibly go.  Cook for 15 minutes.

4. Cut the remaining clove of garlic in half and rub the inside of the pumpkin with the cut side of each half, then, using your fingers, smear some salt over the flesh inside as well.

5. The rice stuffing will be quite damp and not very fluffy at this stage, but check it for seasoning - adding more spice, salt or pepper if wanted - and then spoon it into the garlic and salt rubbed pumpkin cavity and tamp down well.  Press the pumpkin lid back on top and squeeze it down as firmly as you can (it will sit up a bit proud on top).

6. Stand the pumpkin on a double layer of aluminum foil, wrapping the foil 2 inches up around the sides and scrunching it there to keep the pumpkin out of direct contact with the water later.

7. Place the stuffed, partially wrapped pumpkin in a roasting pan, and pour in freshly boiled water to the depth of 1 inch.  Cook the pumpkin for about two hours by which time it should be tender when pierced.

8. Meanwhile, get on with the gingery tomato sauce (see below)

9. Take the pumpkin out of the roasting pan and let it sit for about 10 minutes before you slice it into segments like a cake.

Gingery Tomato Sauce

1 onion, peeled and halved
2 cloves garlic, peeled
1 teaspoon dried ginger
1 x 1 inch length fresh ginger, peeled
1 tablespoon butter
1 tablespoon olive oil
3 cups organic tomato sauce (2 14 oz cans)
2 cups water
1 teaspoon sugar
salt and pepper to taste

1. Put the onion, garlic, dried ginger and fresh ginger into a processor and blitz to a pulp.

2. Heat the butter and oil in a deep, wide skillet, then add the onion-garlic mixture.  Cook over a low heat for about 10 minutes, stirring occasionally so that it doesn't burn.

3. Add the tomato sauce and water to the pan, and season with the sugar, salt and pepper.

4. Cook for 15 minutes, at a gentle simmer, then taste for seasoning before decanting into a warmed jug or gravy boat and taking it to the table, for people over their slices of stuffed pumpkin.