14. KonMari Deep Dive: Kitchen & Thanksgiving Special
KonMari Deep Dive: Kitchen
In-Depth Analysis with Alexandria
Bringing Joy to Your Kitchen
Welcome to the first deep-dive episode. This is an opportunity to go all-in on a particular topic. I’ll highlight a specific aspect of the KonMari Method or something to do with style. And I’m open to suggestions. If there’s something you’d particularly like to learn more about, drop me a line.
Today, we’re focusing on the kitchen. With Thanksgiving just a couple days away and Christmas not so far behind, we are officially entering holiday season.
Benefits of a KonMari’d Kitchen
If you KonMari your kitchen before you have a solid sense of what brings you joy, you’re in for a rough ride. The beauty of proceeding category by category in the recommended order is that you gradually hone your sensitivity to joy.
Common Kitchen Struggles
KonMari Your Food
Keep your food subcategorised
Keep backstock in a clearly designated area
Just between us… how many times have you thought you didn’t have something only to find it lurking at the back of another cupboard?
It’s a team effort
Thanksgiving is for Everyone
Alexandria's Pumpkin Pie
Pumpkin pie is one of those very special things. It never fails to bring on the holiday spirit and is so tasty it really should be made more than once a year. This is a recipe I've developed through trial and error over many Thanksgivings. It's suitable for anyone with wheat & lactose intolerances too. Enjoy!
Equipment
- 23 cm tart (or pie) tin
Ingredients
Pastry
- 170 g flour white spelt (or white flour)
- pinch of salt
- 100 g cold butter
- 2 tbsp fine sugar
- 1 egg yolk
Filling
- 2 cups pumpkin (or butternut squash) purée (2.5kg raw squash, if roasting)
- 2 large eggs
- ¾ cup honey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 250 ml milk - lactofree milk also works well here
Topping
- whipping cream - lactofree cream works nicely too
- dash of vanilla
Instructions
- Prepare the squash/pumpkin. Slice butternut squash in half, lengthwise. Scoop out the seeds and place (skin-side down) on baking trays. Preheat oven to 180°C.
- Bake pumpkin/squash at 180°C for about 60 minutes (or until soft and you can easily stick a knife through it). Then Preheat oven to 190°C.
- Meanwhile, make your pastry. Sift the flour into a mixing bowl, stir in the salt, then grate in the butter. Rub in using your fingertips until it resembles breadcrumbs, then stir through the sugar. Mix the egg yolk with 2 tbsp iced water, and sprinkle half over the mixture. Then stir together with a knife until it comes together in a paste – add a little more of the liquid if necessary.
- Bring the mixture together with your fingertips, and then roll out on a floured surface to the thickness of a £1 coin. Use it to line a 23 cm tart tin. Cover with clingfilm and chill for 30 minutes.
- Line the pastry case with greaseproof paper and fill with baking beans. Put in the oven for 15 minutes, then remove the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven.
- Turn the oven down to 180°C. Combine all filling ingredients and whizz! Just scoop out the pumpkin/squash flesh and it easily squidges into cup measures. Then pour the whizzed filling ingredients into your pastry case.
- Bake for 70 minutes (or until the pie is fairly firm when you jiggle it)
- Beat whipping cream into soft peaks with a dash of vanilla. Generously spoon onto your slice of pie. Yum!
Notes
Pumpkin pie isn't always made from pumpkins! I almost always use butternut squash. So, feel free to substitute whatever flavourful member of the squash/gourd family you can get locally. You need approx. 1.5 butternut squashes for one pie (about 2.5kg)
About ALSO in PINK
Welcome to the ALSO in PINK podcast with host Alexandria Lawrence, a certified KonMari consultant, personal stylist and specialist in biophilic interior design.
ALSO in PINK offers candid conversations with industry leaders and influencers, clients and friends, about what it means to live well.
The podcast is currently paused... but we'll be back! In the meantime, you have nearly 50 episodes to enjoy. Happy listening...
Podcast Host
Alexandria Lawrence is passionate about helping you dare to dream big and intentionally live your best life every day.
