Thanksgiving is exactly one month away and the weather is finally admitting it is fall. I had to hop through a pile of colorful leaves to get to my car this afternoon. For a minute there, I thought we would be spending this autumn on the beach. Now that the leaves are here, it’s time we bring out the seasonal decorations to get the house fall-ready.

I’ve stopped by the arts and crafts store a few times in the past couple of weeks just to take a gander at their decoration selection. It’s okay, but I realized a lot of the decor items they offer are artificial versions of things I can use so I decided to change it up this year. I sent the kids on a pine cone hunt, which kept them busy and out of my hair for an hour or so. Since Halloween is already this weekend, grocery stores everywhere have bins of pumpkins they could do without so the prices are just right.

This year, pick up some pumpkins and/or squash, pomegranates, apples and pears. Grab wooden bowls (optional) in which to place a simple arrangement of the above with some pine cones. These can be placed on table runners as centerpieces at the dinner table or as accents above the fireplace mantle. Artificial oak leaves look great laid out like confetti. Not only are these decorations very season friendly, but your guests can enjoy some of them after dinner.

As far as the pumpkins and squash go, you can make pie for Thanksgiving dinner…or just for kicks. Below is a Fresh Pumpkin Pie Recipe (www.allrecipes.com) that is just perfect:

(8 Servings)

Directions

1. Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
2. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
3. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Remember to stop and count your blessings this Thanksgiving.

Happy Turkey Day, everyone!

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It’s fall again and let’s face it, it is officially hibernation weather. It may not be completely freezing outside quite yet, but it’s definitely getting there. Am I the only one who enjoys comfort foods, such as cruel carbs, exponentially more during the fall/winter seasons? Perhaps it is the body’s own way of creating heat, but I must say that pasta certainly makes it’s way into my menu a lot more often these days.

I once read a comic strip about a man who claimed, to his scolding wife, that if he added a crouton to his ice cream sundae, it made his dessert healthy. Although this was obviously a joke, there is some truth in this wise man’s theory. Pasta may not be the best item to feature on a daily menu, but salad is and I suggest pairing it with comfort foods for the next couple seasons.

Thanksgiving is almost here and you have plenty of time to create “practice meals” for the family. There is absolutely no excuse when the supermarket now sells pre-made salad kits (I love those!). Open a bag and throw it into a salad bowl. I suggest keeping a good one on hand as salads and veggies should be on the “daily menu” list. I suggest Premium Plastic Bowls and Salad Tongs.

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