Happy Thanksgiving – November 28th


Happy Thanksgiving everyone!!!

My day has been all about cooking and baking, and I have loved every minute of it. Even better is I am now sitting here siping some unsweet ice tea while everyone else is doing dishes, washing counters and sweeping the floor for me. This is a beautiful thing. I am very thankful for it.

My menu for today consisted of:

Herbed Roasted Turkey
Mashed Sweet Potatoes
Steamed Cauliflower
Gluten Free Stuffing
Green Bean Casserole
Cranberry Sauce
Wild Rice Casserole
Home Made Pumpkin Pie


I just love the smell of my house from the pumpkin pie and the cranberry sauce.


All I have to say is if anyone in my house is hungry it’s their own fault!

I hope wherever you are your day is blessed and filled with thankfulness!

Have a very blessed day!


Because sometimes you just need butterflies – November 22nd


I snapped this photo this summer back when we were inundated with butterflies. Honestly, I actually saw some butterflies still fluttering around while I was out walking last weekend. Oh to be back there, in a summer filled with butterflies and flowers. We have a chance for our first snow tonight, burr!

As Thanksgiving approaches I am starting to get excited, I am making my first turkey! So excited! I am also making gluten-free stuffing, another pumpkin pie and mashes cauliflower, among other things. But the turkey I am excited about, I am still trying to decide if I want to do fresh or frozen, but whatever I decided it is going to be delicious.

Have a blessed day and stay warm out there!

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!