Before moving to Colorado, I don’t remember eating pepitas, but I certainly got to them as fast as I could upon arrival. The tiny, full of health “pumpkin seeds” we eat for snacks, add to salads, tacos, omelets, or granola, and what I put on my muffins (above), aren’t like the pumpkin seeds you remove with all of the gloppy mess inside the typical Halloween jack-o-lantern. I mean, you could open up those big fat seeds (which have their own happy uses–see below at MORE THAN YOU WANTED TO READ) and try to get at the little inner seed, but that’s not where pepitas come from. Read on:Continue reading
I can’t remember exactly when the pumpkin spice thing took hold. Or how it came to be. You can google all that and get your own ideas. One thing comes to mind and it’s coffee:Continue reading
Sausage+Beer Soup w/ Brussels Sprouts+White Beans – Scroll down for recipe
After nearly a month away from the blog and home
…first to see our daughter Emily in Pennsylvania..
…and then to cruise via some stormy, leftover hurricane seas with my sister Helen from our favorite foreign spot, Quebec City, to Ft. Lauderdale, Florida… …
I’ve been making pumpkin chili off and on for years now… It seems to be my fall go-to for chili because ,#1 I’m not happy unless there’s chili in the freezer and, #2 making different kinds of chili changes up the menu and wakens the palate. Today’s version creates a pretty smooth, but not-too-spicy chili that doesn’t taste pumpkiny, but still has all the potassium, fiber, nutrients, and overall health goodness pumpkin offers. Pumpkin is also low in calories: go, pumpkin! If you are partial to chunky Pumpkin-Chicken Chili, try my stovetop version made with boneless chicken thighs and lots of vegetables like zucchini, along with both pureed and chunks of pumpkin. Continue reading