Archives for October 29, 2008

Pumpkin Farm Scrapbook Page

Our yearly trip to the farm for pumpkin picking is fast becoming a family tradition for us, as is my scrapbook page memorializing the outing. I was so happy with last year’s page I was worried I would have to keep outdoing myself year after year. Part of the fun in making the scrapbook pages comes from the memories of the day. Ella loves being outside and picking up leaves, rocks, and pumpkins “ugh too heavy” she says. Fall is my favorite season; I love the colors, the leaves, and the crisp weather. I love making comfort foods associated with the cooler weather, and I especially love Thanksgiving. It’s my favorite holiday because of all the yummy foods and desserts that go along with it!

When I started out making these pages, I thought to use the Autumn Vines DSP because (a) I’m addicted to it and (b) it’s perfect for the season. But for some reason, it was NOT working. So I decided to go to Plan B–Hawaii Papaya. I LOVE this DSP: the colors, patterns, everything about it. And whadda you know, it worked for me! This is Layout 10 and 10a (See Scrapbook Layouts)

Supplies: Cardstock: SU Hawaii Papaya DSP, Kiwi Kiss, Tangerine Tango, chocolate chip, whisper white; Ink: Versamark, chocolate chip, kiwi kiss, tangerine tango; Stamps: Fall Flair (Hostess Level 2 Set); Accessories: SU Jumbo pewter eyelets, rope twine, dimensionals, coluzzle, sponge, Bazzil chips chipboard, SU square rhinestone brads, non SU 3D letters.

Fall Harvest

After a trip to a local farm two weeks ago, I was inspired by all the pumpkins and squash available. I love butternut squash especially and I’m always looking for new ways to prepare it. One of the best ways to prepare butternut squash is to roast it simply with olive oil and shallots (roasting, in my opinion, is the only way to cook the squash without it falling apart). I found so many inspiring recipes in the October issue of Everyday Food magazine (my new favorite) that I had to try some. They were big hits with my family! Some of my favorites: Rigatoni with Roasted Pumpkin, Sage & Goat Cheese in which I substituted roasted butternut squash–Delicious! 

After making a huge bowl of pasta (enough to serve 4 hungry or 6 normal portions), it was one squash down, one to go. So for the next recipe, I tried the Butternut Squash Lasagna from Martha Stewart. It was heaven but I did make a few changes only because I wanted to use up what I had on hand.

I made macaroni & cheese earlier in the week and had left over cheese sauce (butter & flour whisked for a minute over medium heat, add milk. Whisk until milk boils/thickens. Remove from heat, add shredded cheese, salt & pepper, etc.) I layered the no boil lasagna noodles (I wasn’t feeling that industrious that I would make my own pasta noodles now) with the cheese sauce, ricotta mixture from the recipe, butternut squash mixture from the recipe, and grated parmesan cheese. Repeat 2 times. Bake for 35 mins and that’s it. A delicious and satisfying dinner with no meat. We’re not vegetarians but I made a vegetarian meal by accident. I paired it with a salad of greens, thinly sliced apple, toasted walnuts, goat cheese, and a balsamic vinaigrette.

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