This was Penny's favorite Jack-o-Lantern this year!
We hope all these Halloween decorations made it through the storm – or were taken in and return to be enjoyed by all of us city folks who don't have a space to decorate but enjoy seeing the craftmanship that others display.
One happy Ghost! Is that a bat mouth?
This powerful fence spiked a bunch of skulls!
Ed loved the surprised expression on this pumpkin's face!
This skull eats wrought iron!
A hipster pumpkin with pierced ears!
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One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.
I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.
Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.
Not all pumpkins are orange. These are blue pumpkins.
But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!
Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)
Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.
Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.
Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.
I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.
Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.
Not all pumpkins are orange. These are blue pumpkins.
But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!
Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)
Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.
Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.
Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
One of the best things about fall is the arrival of winter squash and pumpkins at farmers' markets. I often just roast these with a selection of root vegetables. Here's a post on that preparation.
I pulled a few of my cookbooks down from the shelves to see how different food cultures use pumpkin and squash. As long-keeping vegetables in times before refrigeration and freezing, they were popular with cooks from many nationalites. Today, we'll think Italian but watch for upcoming posts on other cultures.
Two traditional Italian uses that we're seeing more of on restaurant menus is a filling for squash ravioli and the main flavor element in a pumpkin risotto.
Not all pumpkins are orange. These are blue pumpkins.
But, in an Italian home, Nonna might also slow roast a whole pumpkin filled with cheese, bread, onions, mushrooms, or other savory items from the larder. It's a great way to use up leftovers!
Zucca is squash in Italian and Zucca alla Veneta is made by frying pumpkin slices and then dressing them with a seasoned vinegar. Zucca Dorata is breaded and fried pumpkin served as an appetizer. Sometimes mozzarella cheese is added for a melting finish. (Think eggplant parmesan!)
Mostarda di Zucca is a pumpkin preserve that can be served with cured meats. I’ll bet it would also be great on a cheese tray.
Of course, some cultures have their own member of the squash family that they call pumpkin. So be sure to check if our pumpkin is the best substitute and if the pumpkin you are buying is grown for eating or just for show.
Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't cost you any more but they put a few coins in our tip jar.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
