Wait, don't throw away that

PUMPKIN! 


Remember this guy? Well his parts have a new home. I have been debating about using his insides in numerous ways and after work today I just went for it. I've been so busy with him that I didn't even stop to get my camera and take pictures.

After I took his top off (get your mind out of the gutter), I gutted him and dropped his goop and seeds in a bowl full of water. While the seeds were soaking, I cut the entire pumpkin into sections and put them inside side down in a glass baking dish. I had to use four. Oh and the oven was preheating to 450. No oil, no seasonings, no water, it just went straight in the oven for 1 hour. Once it was done cooking, I laid the pieces on cooling racks inside side up to cool. I let them cool for oh a good hour I would say, and I just finished scooping out the flesh and putting it all in a bowl. Tonight or tomorrow I plan to puree it and freeze it. This will be my alternative to canned pumpkin. I already know I will be making multiple Pumpkin Chocolate Chip Breads with it and who knows what else.

I baked the Pumpkin Chocolate Chip Bread this weekend (with canned pumpkin) and it was a big hit with Wes. Here's the recipe and I remembered to take a picture! I can't remember the source and I changed it a little so it is now mine. :)

Ingredients

1 cup sugar

1 cup pumpkin (canned or fresh)

1/3 cup vegetable oil

1 tsp. vanilla extract

2 eggs

1/2 c whole wheat flour (or all purpose)

1c all purpose flour 

2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp ground cloves

1 heaping cup semi sweet chocolate chips

Directions

Preheat oven to 350. Combine the first five ingredients and mix well. Add remaining ingredients. Mix together and pour into a greased loaf pan. Bake for 45-55 minutes, or until toothpick comes out clean.  Keep an eye on the bread and if the edges are browning too much, cover the bread loosely with foil until done baking. 

*If you can, wait for it to cool before tasting. It is so much better at room temperature than warm.

As for the seeds, they just finished roasting. While the seeds and goop were sitting in the bowl of water, I swished everything around to remove the goop. The seeds then went onto a baking sheet and were blotted to remove as much water as possible.  After drizzling a little bit of olive oil and sprinkling with cinnamon, I tossed them to evenly coat and into the oven they went. After 10 minutes, they were stirred and then finished after another 15 minutes. 

Yum!

A

What I'm loving...

about fall today

Today, I am loving the afternoon sun in the fall. James and I spent some time in the yard yesterday afternoon, and I absorbed all of the afternoon smells and light. People are already rockin their wood fireplaces and the smell to me is unbeatable. And sunlight lighting up all the leaves was picture worthy.

The other thing I am loving about today....I have a new job, within the same company, starting Monday!! Happy last day to me!

B

Happy Fall

I am loving some fall right now!

I just returned from two weeks back "home" in NC. It was the perfect time of year to go. The heat had just broken and it was chilly, sunny days with cool nights. I had so much fun and miss everyone terribly. From football games to girls' wine nights, I loved every morning, lunch, and evening. Thank you NC!!

Coming back out west was exciting, too and fall is in full force. Here are some pics I took when I got back in town.

The 30 degree nights have finally taken a toll on the summer veggies. Before the frost hit, we picked more zucchini than I know what to do with...here are some pics, but to date, we have picked about 10, all this size...zucchini overload!!

Every day I seem to find new things that keep me in love with fall. Today, it's fall leaves/twigs in a vase inside and spiked apple cider.

Enjoy your fall day!

B

Best time of year

Okay, I'll admit that it is just a matter of opinion, but I firmly believe that fall is the best time of year. The smell of fireplaces being lit for the first time in months, leaves changing, pumpkins, Halloween, and cool, crisp air. And yesterday, I walked out the back door and caught a nice view of an early fall moon.

The leaves are starting to change around here, and the nights are getting chilly!

Out of our own backyard, we've got grapes! They are a little tart but ready for picking. The vines are a gnarly mess right now, but I am digging in as much as I can.

As I mentioned last time, we have been loving our local farmer's market. We stocked up on tomatoes recently. I just can't resist a summer tomato. The first dinner I made was roasted tomato soup. Perfect for a chilly, fall evening. Toss halved, seeded tomatoes in olive oil, garlic and herbs. Then, roast in the oven. The rest I can't remember (haha) but basically put together a few simple, classic ingredients and blend into a soup. Some chicken stock, onions, fresh basil, and a little half 'n half should do it. I quickly sauteed some bread cubes in butter and garlic for homemade croutons.The second recipe the tomatoes went into...pickled vegetables. Okay, you have to really like vinegared, pickled things to try this one. I found some cukes at the farmer's market to add to this as well. Quarter tomatoes, slice fresh garlic cloves, quarter yellow onions, and add pickling spices to glass canning jars (Mom hooked me up with a bag full). Pickling spices are whatever you want them to be. For me, yellow mustard seeds, whole peppercorns, sliced horseradish, basil leaves and dill sprigs. Dissolve kosher salt in cider vinegar on the stove and then let the mixture cool. Add the cooled mixture to the jars and put in the fridge. The longer they sit, the better they are. I did the same thing with cukes and red onion.

B