Potatoes in Chive Butter

3 tbs. unsalted butter, softened
1/2 cup 1/2 inch pieces fresh chives
freshly ground black pepper to taste
3 pounds small new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed

In a large bowl, combine butter, chives, pepper, and salt to taste. If desired, with a channel knife, cut two intersecting strips around middle of each potato.
In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.
Serve potatoes warm. Serves 6



Fried Pumpkin

Peel and remove inside part of a pumpkin so that only the meat remains.
Cut 2 lbs of this into small sticks 1 1/2 inches long and about 3/8 inches across.
Lay them in a dish, strew salt over and let soften for 15 minutes.
Drain.
Wipe and dip quickly in flour.
Drop a few at a time into very hot fat.
When cooked, drain and salt.

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