You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.


  • The remains of the day
    After the big day has come and gone, most holiday hosts find themselves still talking turkey. What to do with all that leftover bird?During the long weekend following the holiday, you can put those leftovers to good use.
  • Time for winter salads
    With fall’s dropping temperatures, it’s time to add more salads to the menu.
  • Thanksgiving math
    Ready for the annual Thanksgiving math quiz? Q. How large a turkey do you need if you are expecting 12 guests (but possibly 14 if Aunt Sue hasn’t broken up with her
Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipe reviewed here appears on Page 6 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Chicken Pumpkin Curry

Difficulty: Easy

Cook time: 30 minutes

After a well-intentioned but unfortunate attempt at green curry, I told my husband I was going to leave Indian food for the restaurant chefs.

It was a promise he reminded me of as he tried the Chicken Pumpkin Curry. Thankfully, it was in a “See, you can do it” way and not “don’t do this ever again.”

The curry was a cinch to make, and I took help from pre-sliced mushrooms and pre-cooked rice I had in the freezer. Pumpkin added a creaminess and richness, but the flavor was almost undetected, especially by my picky boys.

Holiday special: This recipe would be a great way to use Thanksgiving leftovers, substituting roasted turkey for the chicken and, if not available, butternut squash for pumpkin.

– Kimberly Dupps Truesdell, The Journal Gazette