The previous rain left things very wet outside, so the inside got the attention it needed all day Friday. I roasted 1 larger pie pumpkin for making a batch of pumpkin butter. I put 2 cups in the fridge, and the rest went into the freezer. I roasted 6 more pumpkins for pumpkin puree, and have one very tiny one went to the porch for fall decor. The puree will be used for pumpkin pancakes/waffles, pumpkin muffins and bread, pumpkin hummus, pumpkin steel cut oats, pumpkin-sage macaroni, pumpkin pie . . .just anything. I roasted more whiskey-bacon pumpkin seeds as well. They are so good. I updated over on the recipe post. I doubled the amount of pumpkin seeds. (Saturday sunrise, just before we enjoyed our breakfast on the porch) Saturday the weather warmed back up, so I high-tailed it to the tomato patch and starting yanking those pesky stakes and tomato plants (which surprisingly, some were still green and alive). What we started...
Inklings from the Farmhouse, embracing balance and new beginnings.