In honor of the Desert Hops International Beer Festival at the Cosmopolitan this coming weekend, a select number of bloggers were asked to present their favorite beer and food pairings. Here's mine. 'tis the season. Pumpkin season that is. It’s the time of year when “pumpkin spice” gets tossed into everything from a four dollar coffee confection to scratch-and-sniff stickers, and from every baked good imaginable to seasonal ales. Don’t get me wrong, I am right there on the pumpkin wagon. One year I ate so much pumpkin that I had an allergic reaction. Dead serious. So, now, during pumpkin season, I limit my pumpkin culinary creations to one per week. Almost all of my pumpkin creations begin with pumpkin puree. Don’t buy it in a can, please. If you can wield a knife and turn on your oven, you can make your own pumpkin puree. Making pumpkin puree couldn’t be simpler. But being the savory gal that I am, when I start to see pumpkins in my High Ground Organics...