All Things Pumpkin

My friends and I needed some post-hurricane time to visit, to compare notes of our damage which ranged from "none" to "significant." So I invited everyone here for lunch. I promised it would be "all things pumpkin" since it's nearly Halloween. And I told them it would all be very simple. We just needed to be together.

Turns out it was a good thing simple was my original plan. I had two extra kitchen helpers yesterday while I was getting ready. These two plus their mom are here for the week. That's always fun.

And it's always interesting to see how they view the world. I told a friend yesterday if I were ever in need of an album cover for my music, this photo would be my choice. My own piano practice will resume next week.

And now here is my complete "all things pumpkin" menu. 

I think it's a good sign that we all had such a pleasant time that I never ever thought about making photos of any of the food. But I'll share the recipes. We enjoyed appetizers on the porch while everyone gathered. I had grand visions of making the pumpkin shaped brie I made last fall, or even a pumpkin dip. But then I needed something even easier.

Boar's Head makes a great pumpkin pie dessert hummus. I put it on a platter with cinnamon pita chips and pretzel squares. And on another platter I made my new favorite appetizer. It's also the quickest one I know to make.

EASY APPETIZER

Take Boursin or Alouette cheese (any flavor) and let it soften a bit. 

Then use the back of a spoon to spread it thin on a platter. 

Sprinkle with crushed pistachios (the roasted, salted kind)

Drizzle with honey. 

Serve with Wheat Thins or other sturdy crackers on the side.

ORANGE JUICE SPRITZER

1 (12-oz) can frozen orange juice concentrate, thawed

2 cups cold water

Juice of 1 lemon (about 2 tbsp)

2 (12-oz) cans cold Seven-Up (or other lemon lime soda)

orange and lime slices for garnish

Mix concentrate and cold water. Add lemon juice. Gently stir in soda just before serving. Serve over ice  in glasses. Garnish with slices of orange and lime.

Makes 12 half-cup servings

When I invited everyone it was chilly weather and chili sounded perfect. Yesterday turned out to be a warm but I stuck with my plan. This is quick to make, I made a double batch on the stovetop the morning of the lunch. I did measure my spices out the day before to simplify things. This chili was Mommy's standard slow cooker meal for after trick-or-treating with her children. I first posted it here in 2011 when Little Sister was a baby. She's a teenager now. And we are still using this recipe.

TURKEY, WHITE BEAN, PUMPKIN CHILI

2 lb. ground turkey 

1 teaspoon olive oil

1 small onion, chopped

1-1/2 teaspoons minced garlic (I use the jar kind)

2 teaspoons cumin

1/2 teaspoon salt

1 teaspoon chili powder (more or less, to taste)

1 teaspoon oregano

2 bay leaves

1 (15-oz) can pumpkin puree (not the pie filling kind)

2 (15-oz) can great northern beans, rinsed & drained

1 (4-1/2 oz) can chopped green chiles

2 cups chicken broth (sometimes I add a little more)

Optional toppings: sour cream, shredded cheddar cheese, minced cilantro, etc.

Heat large skillet over high heat. Add turkey and cook, breaking it apart, until done, about 5 minutes. Add to Crockpot. Add oil to skillet, then onions and garlic. Saute about 3-4 minutes. Add cumin and saute another minute. Add to Crockpot.

Add beans, pumpkin puree, green chiles, chili powder, oregano, salt and bay leaves. Stir to mix. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours.  Remove bay leaves before serving.

If you want to skip the Crockpot, make it in a large pot on the stovetop. Bring to a boil, then reduce heat to low. Cover and cook for about an hour or so, stirring occasionally.

And this dessert is a favorite that friends of mine made years ago when they hosted a bridal luncheon for my older daughter. We loved it and have been making it for nearly 20 years now. It's another "make the day before" recipe.

PUMPKIN CRUNCH

15-oz. can pumpkin puree (not pie filling)
12-oz. can evaporated milk cup sugar

3/4
3 eggs
1/2 teaspoon cinnamon
1 box yellow cake mix
1 and 1/2 sticks butter, melted
1 to 1-1/2 cup chopped nuts

Mix pumpkin, evaporated milk, eggs, and cinnamon thoroughly and pour into a lightly greased 9x13-inch baking dish.
Sprinkle dry cake mix (straight out of the box) over pumpkin mixture. Pour melted butter over cake mix. Sprinkle with chopped nuts. Bake 1 hour at 350º. Let cool completely

Topping:
1 8-oz block cream cheese, softened
1 box powdered sugar
1 8-oz container Cool Whip

Using a hand mixer, blend cream cheese until fluffy. Mix in powdered sugar. Then mix in whipped topping. Spread over cooled pumpkin cake. Refrigerate. Cut into squares to serve. Can sprinkle lightly with cinnamon or chopped pecans to garnish. (I never do this part.) 

And there you have it—an entire menu of pumpkin foods. Appetizer, entree and dessert. 🎃

Yesterday was a reminder for me that hospitality is about the time spent together. Even if you are stepping over toys on the floor and eating on paper plates. I had to keep it easy yesterday. I was making grilled cheese sandwiches for the little people while my friends were chatting on the porch. But it was all just as it should be. A relaxed time to get together. 

And one last pumpkin themed food. Jecca made these fun quesadillas for little people's dinner one night. It's too cute not to share.

Odds are I won't post next week, so it's time to say....

Friendship

I got home last night from the annual "beach girls" trip. We qualify for the term "girls" only by gender, no longer by age. But "beach girls" we shall be forever. Trips like this are how friendships move from casual and to close to dear. Early morning quiet conversations in pajamas with a cup of coffee in hand give us opportunities to share. Truths are easier to speak without the filters of makeup and jewelry, maybe because we are more vulnerable. 

We are such a mix. We hold different views of the world. Our ages span more than a decade. We have varied backgrounds. Some of us want our food spicy, others like it mild. When we leave the beach house, some of us are decked out in beautifully coordinated outfits while others—like me—throw on a pair of jeans and a turtleneck and declare it enough. We have the good sense to avoid political discussions. And the differences matter not one bit.  

It takes years for bonds like these to grow and deepen. Although I've known a few of these ladies for 40 years, I'm newer to this beach trip mix than some. But they have made me feel like I belong. If you have friends like this, consider yourself blessed. It is nice to be included.  Being "included" is a validation of our worth. Thanks to whoever said years ago, "Let's invite her to come. She might be good company."

A picture of victory.

What do we do in our days away? Besides eat? That seems to be number one on the list. Eating in. Eating out. Snacking in between meals. We end one meal with a conversation about where we will have the next meal. I love it. 

As of this year, we are all knitters. The last non-knitter of this group learned to knit on this trip. Knitting is a great activity for a group. And for binge watching a favorite TV show (800 Words.) The more experienced knitters help the newer ones. We are never too old to learn. 

Why is there a picture of a yarn ball posted above? That is a photo of triumph. I should have made a "before" photo of the tangled mess that it was. It was truly, without a doubt, the biggest, worst, most impossible tangle of yarn I have ever seen. I'm not even sure how it was possible to do that. But not wanting a newer knitter to give up on her first significant project, I volunteered to untangle it. I'll admit I didn't think it would be so hard. I've untangled lots of yarn. But this nearly defeated me. 

About four hours of serious focus and utterances of frustration and maybe some help from the knitting gods, the yarn was useable again. Another beach girl and I got the mess of yarn rewound into a beautiful ball so this newer knitter could start again. This photo is also a picture of patience and perseverance. This is what friends do for each other.

It was a wonderful few days away, but I was happy to wake up in my own bed this morning and have Daddy-O bring me coffee. Life is good.

Friends, Porch Knitting, & Cold Soup

Cold Curried Squash Soup

I am determined to get this posted before the week is over. And it's Friday already! I'm behind. Our seemingly endless rain has finally stopped, so we've been busy with other things. Now it's hot and muggy. Not complaining. It is what it is. But that means you might need a cold recipe to make for lunch or a light dinner this weekend. You need to make this soup.

As much as I enjoy knitting, the best part of the Mason-Dixon knitting retreat was the people part. The time spent with friends I've made at other retreats in previous years. One of these sweet ladies invited us to stay at her mountain house that was just down the road from the retreat location. (A campus dorm room isn't that bad, but I didn't hesitate to say yes when the offer was extended.)

Her house there reminded me of our lake house. Not in how it looked. Certainly not the size! But I could tell there were years and years or memories seeped into the walls. Lots of charm and character everywhere you looked. It was a "make-yourself-at-home" house that begged you to relax. Most of our time (when we weren't at the retreat) was spent on the porch where we knitted and nibbled and chatted. White wicker. Blue cushions. Picture perfect.

My favorite part of each day was the quiet early morning when I would tiptoe downstairs, push the button on the coffee pot, sneak out on the porch still in my pajamas, and knit while I listened to the birds and waited for the coffee to drip. Actually, my MOST favorite part of the day was when the others would wander down one by one and join me.

Our gracious hostess made sure that we saw the sights in this tiny town. Such gorgeous buildings on the nearby college campus.

I was in awe of the chapel interior and the dining hall.

Now, before you think that we had a quiet meditative few days on that blue and white porch...ummm, no. We had a few ukulele lessons out there, and talked a mile a minute, told stories, and laughed a lot. Thankfully, it is totally possible to knit and talk at the same time. That's one reason it's a great social hobby We all came home with a list of books to read, movies to see, and TV shows to binge watch. There were knitting patterns recommended, yarns suggested and a lot of discussion of quilting (which I don't do.) I know which shoes are super comfortable and where to find bargain jeans. I should have been taking notes. Fortunately, there are text messages and emails to keep us connected even though we all live in different states. I can ask if I can't remember!

Our friend had easy lunch fixings ready for us to help ourselves the day we arrived last week. This soup was one of the choices. It's perfect for hot summer days. And because it's a make-ahead recipe, it's a good choice for entertaining and help-yourself lunches at home. This knitter is a fabulous cook, so we all thank her for sharing the recipe. Here it is, along with her notes:

COLD CURRIED SQUASH SOUP
(nothing has to be exact)

2 lbs squash (yellow or zucchini), cut into chunks
1 large or 2 smallish onions, cut into chunks
3 cups water
5 chicken bouillon cubes
8 oz cream cheese, cut into chunks (I have tried reduced-fat and it is fine but usually use regular)
curry powder* to taste
salt & pepper

• Put the squash, onions, water and bouillon cubes in a big pot and simmer until the vegetables are soft.
• Allow to cool a little bit, then add the chunks of cream cheese and curry powder and purée in batches.
• Season to taste with salt and pepper.
• Good cold or hot.

*(Our family likes heat, so I use a good teaspoon, but I would start with 1/2 teaspoon and add according to what you like.)

I did ask what kind of curry powder she used. And she said that she likes Penzy's Hot Curry powder, but this time was out of it, so she used McCormick Organic Curry Powder. That's what I just bought because I want mine to taste like the bowl I enjoyed.

As much fun as that weekend was and as wonderful as every minute was, I am also happy to be back home. Dorothy was right..."There's no place like home."


Just as I was about to hit "post," I got an email from another knitter, who stayed at the mountain house with us, saying she had stumbled across this TED Talk by Kate Davies. It's about creativity and limitations. If you keep a list of interesting books, movies, shows, etc, add this to the list. When there isn't time for a movie or even a television show, TED Talks last about 15 minutes.