The Flowers of Summer – November 21st


I took this photo this summer, when the flowers were still in bloom. I love these flowers, mostly because of the purple. And since we are now starting to have the effects of fall and soon to be winter I need these summer colors now more then ever.

Have a blessed day!

The Pasture – November 20th


The Pasture by Robert Frost

I’m going out to clean the pasture spring;
I’ll only stop to take the leaves away
(And wait to watch the water clear, I may):
I sha’nt be gone long. – You come too.

I’m going out to fetch the little calf
That’s standing by the mother. It’s so young
It totters when she licks it with her tongue.
I sha’nt be gone long. – You come too.

The Sun is Shining – November 19th


Because it is a sunflower kind of day! I snapped this photo a couple months ago when it was warm and sunny. I love the yellow against blue skies. The sunflowers were very popular with bees, because they were everywhere.

We are so close to Thanksgiving I can almost taste it, turkey, stuffing and mashed potatoes. Can’t wait, it will be the first time I am making a full turkey, lets hope everything turns out well.

Have a blessed day!

Sunflowers – November 18th


I love sunflowers! I love the way the bright yellow looks so pretty against a bright clear blue sky. A couple month ago when I moved I chose to put some in my kitchen because they are bright and cheerful and remind me of spring.

On a more somber note, really praying for those in Illinois who were effected by tornadoes yesterday. I may not live there anymore but I have many family and friends who do and so it has been on my mind. It’s always something isn’t it, tornadoes, earthquakes or typhoons, there is always something.

Wherever you are, what every is going on. May you be blessed beyond measure.

Have a blessed day!

Beautiful Day – November 17th


It is a very beautiful, but really windy day here in the Ozarks. We had a 50 mile an hour gust this morning. Even cooler was the fact that it was 70 degrees at 8 am. Kind of enjoying this weather while I can. It’s bound to change at some point.
Took this photo at Busick State Forest earlier this afternoon. It was so beautiful and warm. I enjoyed it so much!

Have a great day!

Amazing Sunset – November 15th


This is the reason I have learned to take my camera with me everywhere I go. This sunset was amazingly beautiful, and it just kept getting better and more colorful as the sun sank further down the horizon. I was the only person at this on the old iron bridge and it was so quite and I could just stand out there and enjoy without voices or noise. I absolutely love how the reflection of the clouds in the water is such a vibrant color!

Have a blessed day!

Thankfulness – November 14th


Having a moment of thankfulness, mostly because I realize how thankful I should be for all that I have. I realized that most of the time I completely gloss over Thanksgiving and go straight to Christmas, which I love. But for some reason this year, I am focused on Thanksgiving. I am actually really thinking about it, especially as I read my Bible and journal, and prayers have been about thanksgiving more recently instead of focusing on the negative. So wherever you are I hope you are being reminded of the all the things that you can be thankful for.

Have a blessed day!

Pumpkin Purée – November 13th


So because I am weird and because I enjoy to challenge myself when it comes to cooking and baking, I decided to make my own pumpkin purée. Forget that canned stuff, not that it’s bad but I wanted to actually wanted to make it myself. Here is the recipe I used, I got it off the Williams-Sonoma website.

Roast the Pumpkins

I decided to roast three, I made sure I got the pie pumpkins and I washed them before I roasted them. Each pumpkin was about 2 lbs.

Place a small whole pumpkin on a baking sheet and roast it in a preheated 350 degree F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.

For my three they were ready in about an hour.

Scoop and Purée


Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. OR you could put the seeds on a baking sheet and roast them for about 10 minutes and eat they, very healthy snack!!
Scoop out the flesh with a large spoon and purée the flesh in a blender or food processor or with a food mill.


Honestly, the pumpkins were so soft that I really didn’t need to scoop anything, I was just able to peel the skin off and put it into the food processor.

This is what you get after you put the pumpkin through the food processor.


Tomorrow evening I will post the recipe for the totally delicious pumpkin pie I made from the purée I made.

Have a blessed evening!