Friday, January 11, 2013

Happily addicted to pumpkin scones

I don't know whether it's grave from a health viewpoint, but I'm forced to admit that I've become totally addicted to my pumpkin scones, which are not only tasty (crammed with sultanas and walnuts) but lovely to look at.

In my deep freezer, there's still a sizeable stock of the essential ingredient: packets of my homemade pumpkin purée, alongside piles of frozen pieces of uncooked pumpkin. Besides, I've even noticed that a French manufacturer of frozen foodstuffs (Picard) proposes cubes of pumpkin purée. So, I should be able to survive up until next autumn's backyard pumpkin harvest.

I've been wondering seriously whether pumpkin molecules might have a direct impact upon the part of my DNA that produces dopamine. Meanwhile, I spoke on the phone with a female geneticist in a big laboratory in Lyon about the possibility of learning whether my COMT gene makes me met/met, val/val or val/met. She was kind enough not to laugh at me... which brought about such a huge and happy surge of dopamine in my body that droplets of the precious pleasure-giving stuff were soon exuded through my skin, and I had to change my damp underclothes.

Incidentally, I've been lucky enough to avoid being infected by the current epidemics of flu and diarrhea that have hit France. Although I would be incapable of justifying my opinions with scientific arguments, I'm convinced that the pumpkin scones have been protecting me in a mysterious way that brings to mind the miracles of homeopathy.


  1. William

    Do you plan to share the recipe? It would be interesting to see how they turn out with Aussie pumpkin - butternut or Queensland blue...

  2. Annie: See my blog post of 14 October 2012 entitled Pumpkin scones.