Then.........and Now!

I'm not saying life has returned to normal. After all is there really a 'normal' when everything can change so suddenly?  Days come and go and every one is different. My virtual visit of the last 12 days to the UK is over. It was completely different from my real in-person visit back in June. Arriving home the week after the Platinum Jubilee was somewhat sad as we missed the celebration - but of course much quieter. I think now what if we had planned to visit during the recent two weeks, how would that have impacted our time. . . . . . I doubt it would have been a vacation.

Growing up in a family who loved and respected Queen Elizabeth II and the monarchy, losing her, no matter when, was always going to be a day of grief for me despite being so far away from home. You may think it audacious of me to still call England 'home' having been gone almost 60 years, but it is and always will be. I can't ever change that.

So now I'm moving on and planning Autumn days and some travel come October. Decorating the cottage is low key, no over the top pumpkin displays outside but perhaps a large pot of bright chrysanthemums to take the place of the fading canna lily. Indoors I've a vignette on the dining room table, small white pumpkins on the mantel. A few more wait in the wings to go on the front porch once the 90F days leave - please let that be soon!

Butternut squash, often said to be the 'favorite squash' of many, is always a pleasure to cook with. Sometimes though, when the local growing season is long over and the squash are not so good in the grocery stores, I think back to these, just harvested from the field, tender to cut, quick to cook, and so very flavorsome as a bowl of soup or a savory roast. I was thrilled when I found these at the pumpkin farm on Saturday. Yesterday I stocked up with fresh carrots, parsnips and ginger -

so I'm heading to the kitchen now where I'll get cracking on something tasty for supper. Also bought two roasting pumpkins. . . . . . more on preparing them another time as they will stay fresh for quite a while.

Autumn winners -

First and foremost, as promised, today Bob drew the name of the winner of 

the knitted cowl!  There were 22 comments however a few of you passed 

on wanting your name included for one reason or another, which was fine. 

I'm happy to announce the winner is VEE a long time blogging 

friend at A Haven For Vee.  She is located up north in one of

 my most favorite states, Maine!

Congratulations Vee - I will get started on your choice of cowl (brown)

 asap. I know it will get cold up your way very soon! So listen for the

 click clack of my knitting needles down here in still balmy North Carolina!

I'll get your address later and then let you know when your little gift is

 on the way. . . .arriving before it snows perhaps.

I purchased beautiful freshly harvested butternut squash on the recent 

pumpkin farm visit. Hoping they will be as tasty as the ones from there

 last year - much more flavorful than any bought at the grocery store!

Speaking of cold days and nights ahead, one of our favorite homemade

 soups is roasted butternut squash. . . . . . I'll be in the kitchen later this

 week preparing a batch for supper and the freezer.

Thanks to all of who participated in the drawing for the knitted cowl.

Just so you know, Bob and I decided to draw a second name which we are

 going to keep secret for the time being! Once I finish Vee's cowl I'm sure 

I'll have plenty more long, cold winter evenings for knitting . . . . . so

you may be a winner also!

Enjoy your week - we are having perfect October weather here, 

and especially colorful sunrises . . . . . worth waking early to view.

 

. . . . . . .pumpkin eaters!

When at the pumpkin farm recently, I also gathered 

some smaller pumpkins and just-picked butternut squash

for roasting.

Did you know all pumpkins are excellent for cooking.

Freda at the farm told me to use the small green-striped 

(top left above) squash for a quick, delicious dessert.

She cuts off the top, scoops out the seeds, tosses in 

some brown sugar, cinnamon and butter, and microwaves for 

a few minutes . . . can't wait to give it a try.

We always love butternut squash, steamed and mashed 

with a knob of butter, alongside similar rutabagas 

(swedes to the Brits!), and some greens, on a veggie 

platter - perfection on a cold winter night. 

However, roasting butternuts is even better. Peel 
and cut into 2" pieces, drizzle with olive oil, salt 
and pepper, toss and roast in a 425F pre-heated oven for about 
25 mins., turning halfway to get nice brown edges, 
until fork tender.

My two golden pumpkins above, picked out by Freda as 

the best ones for roasting, will be cut up and oven baked just 
like the butternuts.

All pumpkins are excellent for cooking, according to 
the French, who are experts in coming up with fabulous 
savory and sweet dishes containing these rustic 
cultivars of the squash plant.

Long ago, the Native Americans roasted long strips of 
pumpkin over open fires for food, they also dried strips and 

wove them into mats. The origin of the pumpkin pie occurred 

when the Colonists sliced off the pumpkin top, scraped out 

the seeds and filled it with milk, spices and honey, then 

baked it in hot ashes. . . .much better, and healthier, 
than a microwave.

Sounds quite delicious to me!

Do you have any special pumpkin or squash recipes to share?