Just as Tom Hanks couldn't do without Wilson, it seems like I can't do without the big pumpkin I've been tending since last fall. It was intended to be Thanksgiving pie and then Christmas, and lived through that. Then a number of smaller pumpkins were used, and I've just carried it to Lexington, KY, with the intention of making pie. Didn't have the chance and I carried it back again. He's on the couch now, amid my unpacked things, nestled in my bread bowl, also a travel-to-family necessity.
He's too big for just a few pies and I've thought about canning him. I don't know about that as it takes effort. But he's one of the best, fleshiest kind, brilliant orange on the inside. This last year, I got into canning a bit and gave a variety of jams for family Christmas presents. My favorite is my mother's recipe of Italian plums, nuts and pineapple.
But my Wilson looks like a lot of work, so I'm thinking. I've gotten used to seeing him in the basement and sitting in the car in my bread bowl as we drive to see family.
But on to seasonings. The picture on the left is that of the bulk seasonings I purchase at our local Amish store. If you haven't been in one, put that on your list.
While fresh is preferred, the advantage of dry seasonings, such as bell peppers, celery flakes, garlic, parsley, chives, onions, etc. is that they are always on hand. In winter cold or summer's heat, there's no running to the grocery store for that one missing item. I keep well stocked with my favorites and oregano, chives, etc.
The color of seasonings is important. The colors need to be vivid, the greens green. I love the dried onions, though fresh is better. To have stinky hands or not, that is the question. The dried onions are really handy.
I also keep garbanzos, lentils, split peas and many different kinds of beans on the shelf. If a small amount of beans remains, they go into the bean jar, and the mixed variety is used in my Italian bean soup, which has zucchinis, tomatoes, meatless or with Italian sausage or bacon, etc.
Cinnamon and other baking spices are also on the shelf, but not in little containers.
He's too big for just a few pies and I've thought about canning him. I don't know about that as it takes effort. But he's one of the best, fleshiest kind, brilliant orange on the inside. This last year, I got into canning a bit and gave a variety of jams for family Christmas presents. My favorite is my mother's recipe of Italian plums, nuts and pineapple.
But my Wilson looks like a lot of work, so I'm thinking. I've gotten used to seeing him in the basement and sitting in the car in my bread bowl as we drive to see family.
But on to seasonings. The picture on the left is that of the bulk seasonings I purchase at our local Amish store. If you haven't been in one, put that on your list.
While fresh is preferred, the advantage of dry seasonings, such as bell peppers, celery flakes, garlic, parsley, chives, onions, etc. is that they are always on hand. In winter cold or summer's heat, there's no running to the grocery store for that one missing item. I keep well stocked with my favorites and oregano, chives, etc.
The color of seasonings is important. The colors need to be vivid, the greens green. I love the dried onions, though fresh is better. To have stinky hands or not, that is the question. The dried onions are really handy.
I also keep garbanzos, lentils, split peas and many different kinds of beans on the shelf. If a small amount of beans remains, they go into the bean jar, and the mixed variety is used in my Italian bean soup, which has zucchinis, tomatoes, meatless or with Italian sausage or bacon, etc.
Cinnamon and other baking spices are also on the shelf, but not in little containers.
My Wilson