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For those of us who are ready to welcome fall, there isn’t much good to say about temperatures that hang around 90 degrees all the way through September. Not much good, except that it might delay the annual onslaught of pumpkin spice. Pumpkin spice is a lot like liver. You either love it or hate it. I’m pro-liver, but con-pumpkin spice.
Long before pumpkin lattes or pumpkin Twinkies or pumpkin Frosted Flakes, etc., etc., etc., came on the market, there were pumpkin pies and their close relative, sweet potato pie. I have dutifully eaten what I consider more than my fair share of both of those when they were put before me by a gracious hostess before I could decline dessert.
So I can, if necessary, consume things containing pumpkin spice, which may be more than some people can say about liver, but I really prefer not to. The individual spices are OK and I use all of them, though I tend to go easy on the cinnamon in most recipes, but come on — there are some places they just shouldn’t be.
I thought pumpkin spice-flavored Spam was bad enough, but it has gotten worse. It’s not just food products now, but contact lenses and toothpaste, Clorox and air freshener, and shotgun shells for Pete’s sake. Can anybody tell me why they need buckshot that smells like pumpkin spice?
I understand that there are those of you who are really excited that all the pumpkin goodies are reappearing to celebrate the season, and you just go ahead and enjoy your spice-flavored popcorn, cereals, pastries and nuts, and even your Spam and toothpaste if you like.
All I ask is that if you see me quietly enjoying my liver, please sit downwind.
Jean McCamy is a Wake Forest artist.