Fall is Here! – September 25th


Fall has arrived, as evident by all things pumpkin being available. Ahh pumpkin! How I love you, those four pie pumpkins sitting on my counter speak to that. They are patiently waiting for me to turn on my oven, and roast them until they are nice and soft and then gut them, purée them, and bake them into delicious pies (Insert devious laugh). In all seriousness I make an awesome pumpkin pie! Dang it now I want pumpkin pie…

I am waiting for this spot to be awash with colors, reds, oranges, and yellows! We are seeing hints of it right now, a leaf here and there, but no trees completely transformed into fall color yet. I can’t wait, it’s going to be lovely, and I look forward to sharing it with you.

Have a blessed day!

Colorful Fall – September 16th


Fall is always so colorful around here, mostly because our flowers are still in bloom because it is a warmer climate here. And I am so thankful for that. I love getting to walk through the gardens and them still have flowers growing.


I don’t know why I like this photo so much. I think it’s the contrast of the pretty soft pink flowers against the asphalt. One of my favorite combinations is something soft, like flowers, against something hard, like the asphalt. I took another photo this weekend that are these beautiful pink trumpet flowers with a background of windows with bars on them. But I will post that later.

Fall festivals are starting to get started here, we have Cider Days this weekend. It’s on historic Walnut Street and will have all those lovely foods that you eat at festivals like this, and cute little crafts, and bands. It’s going to be so much fun! And even more fun is that y favorite crafter is going to be there, she makes hand made soaps and paints these elaborate designs on pumpkins. Stay tuned for photos! And yes I know it’s only Tuesday, I’m just really excited!

Have a blessed day!

Meteorological Spring – March 1st


It’s the first day of Meteorological spring here in the US and I started tearing up when I saw there beautiful purple blooms. I don’t even know what they are but they are the first sign of Spring! And I don’t know about you but I am ready for winter to be over and spring and warm weather to be here. Oh, and flowers, I am ready for flowers to be blooming everywhere!

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!

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!