Category: autumn

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Crayon Leaf Mobile

Remember those crayons you bought a lot of a few weeks ago, and then broke them up and made Confetti Crayons?

Well, I hope you saved some, or still have some around that need sharpening…

You’ll need:

  • Wax paper
  • Crayons
  • Scissors
  • Pencil Sharpener
  • Black Permanent Marker
  • Iron
  • Hole Punch
  • String

First, print out this pdf, of a few outlines of leaves.

Get out your black marker, and trace the leaves on a sheet of wax paper.

Lay out your sheet of wax paper with the leaves on it, on your ironing surface. Put a sheet of clean paper underneath to protect your ironing board.

Then, start sharpening! (And please ignore the scorch marks on my ironing board while you’re at it.)

I tried to make my shavings all pretty and in the lines. Don’t bother, it’s a pain, and totally doesn’t make a difference. Just have fun mixing colors, and then just spread them evenly over the leaf shape on the waxed paper. This is a fun way to teach kids about monochromatic colors, complimentary colors, warm colors, cool colors, etc. Oh, and if you mix too many colors, well, you’ll end up with brown. Just a warning.

Place the 2nd sheet of wax paper over the top of your crayon shavings. Set your iron on low. Put another piece of clean white paper on top of your wax paper (to protect your iron). Then, press the iron slowly down on each of the leaves. Don’t move the iron around like you’re ironing something, just press it down, pick it up, move it, place it down again. If you move it, it will smear your crayon wax everywhere, and you’ll have a mess. Trust me on this.

Please note the lovely brown patch. I told you. Too many colors=brown.

Now, cut out your leaves! If you do this part while they’re still warm, they will be easier to cut, but they cool quickly. Don’t worry if your wax paper starts to lift a little on the edges, just put your cut out piece back between the clean paper, give it a little press with the iron, and voila! Sealed up again!

Poke some holes in your leaves, tie some string…

 and hang up somewhere pretty!

~ April

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Pumpkin Soup

pumpkins

Did you know that the largest pumpkin pie ever baked weighed 350 lbs. and measured five feet in diameter?

Ok, well, that’s just sick…

Anyway–on my never ending quest to find rational pumpkiny recipes that–

A) taste good

B) are quick and easy

C) have pumpkin in them–but are not pie

–we have found this lovely soup. It would be a good appetizer for your Thanksgiving meal–or a simple, festive supper for the Wednesday-evening-before-the-feast. It comes together pretty fast and has a very unique flavor, and will leave your family saying, “Ooooh, what is that?” It reminds me of split pea and ham soup only like you’d get on a cruise. The word luxurious seems to work here. It’s very good…you must trust me on this. And so much cheaper than a great, big boat.

 

 

Pumpkin Soup

Ingredients

1 tbsp. onion flakes

1/2 tsp. curry powder

1/4 tsp. coriander

1/4 tsp cumin

1/4 tsp. salt

1 Tbsp brown sugar

1 Tbsp butter

1 large can pumpkin (29 oz)

3-1/2 cups chicken broth

1 cup crumbled, cooked bacon or cubed, cooked ham

1 cup cream, half and half or canned milk

1/2 cup sour cream

In a large saucepan, combine onion flakes, spices, salt and butter. Stir in pumpkin, water, bouillon and meat until well combined. * Heat mixture to a boil, then reduce heat. Stir in cream and sour cream and heat through. Do not boil once the milk is added. Garnish with croutons and a dash of sage.

5.0 from 1 reviews
Pumpkin Soup
 
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Ingredients
  • 1 tbsp. onion flakes
  • ½ tsp. curry powder
  • ¼ tsp. coriander
  • ¼ tsp cumin
  • ¼ tsp. salt
  • 1 Tbsp brown sugar
  • 1 Tbsp butter
  • 1 large can pumpkin (29 oz)
  • 3-1/2 cups chicken broth
  • 1 cup crumbled, cooked bacon or cubed, cooked ham
  • 1 cup cream, half and half or canned milk
  • ½ cup sour cream
Instructions
  1. In a large saucepan, combine onion flakes, spices, salt and butter.
  2. Stir in pumpkin, water, bouillon and meat until well combined.
  3. Heat mixture to a boil, then reduce heat.
  4. Stir in cream and sour cream and heat through.
  5. Do not boil once the milk is added.
  6. Garnish with croutons and a dash of sage.

 

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Gratitude Tree


This is a simple and fun way to help family members be on the look-out for all the things they love and are grateful for…and clean up some stray branches from the yard at the same time. Ahhh…green waste.

Oh, and earlier today–this tree was called the “Gratitude Tree” but it got on my nerves. Honestly, it sounded way too much like “The Giving Tree”…which is not ok with me. If you know me even a tiny bit you know how I feel about that book. Grrrr….more on this later…no doubt. MOVING ON…

You will need:

flower pot

craft stones, rocks, or art sand

short branches

colored paper, scrapbook paper, or craft foam

paper clips

Fill a clean flower pot with rocks, stones or sand…yes, kitty litter would work, but I’d hate to confuse poor Fluffy, so personally, I’d stick with the rocks. Shorten the tree branch to suit the size of your pot. I stuck three small lilac branches together with packing tape. Set the branch securely in the rocks. Wiggle them around until you’re convinced they will “sit and stay.”

Next, cut out about two dozen leaves–template link below— from colored paper or craft foam. Push a partially straightened paper clip through the stem end of each leaf. Set the leaves in a small basket with a black marker, next to your thankful tree.

Encourage, nudge, ok, force– family members to write their names on one side (unless they want to remain anonymous), and something or someone they are thankful for–and why, on the other side. Have them hang it on the tree and by Thanksgiving Day–your tree will be a beautiful reminder of your family’s blessings and a really cute tree–that you don’t have to water. That’s a plus.

NOTE: Click here for a bunch more family Thanksgiving Crafts or a simple leaf template to make your own Gratitude tree.

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Thankful People

We are an enthusiastic bunch where I come from, and that means taking advantage of every opportunity to celebrate any good thing that comes along. We start hanging colored lights before Halloween and resist taking them down till after Valentine’s and we’re perfectly willing to put up banners and flags and balloons for anything in between.

I suppose one explanation for this party-people-type behavior is that we really, truly, love to gather, and play, and sing, and dance, and nibble, and feast for a monumental day. . . or for no reason at all.

But even coming from the original “Whobilation,” place, I’ve noticed a strange thing. People everywhere–not just here–are starting the festivities way earlier than ever before. Now don’t get me wrong. I love that I can turn on the radio, right now and find just as much Christmas music as I want. I enjoy the lights coming on all over the neighborhood, and I even get a kick out of Christmas ads on the radio.  But…

…what happened to Thanksgiving?

I’m not actually ready to skip it, even in the mad furry to get to Christmas cheer.

I want this time to feel grateful. I need it, because it makes me a better person…or at least it keeps me trying to be. I want to remember the things that really matter…and be grateful for them–always.

So, I may put up my lights before the next storm. And I may play my Grinch cd before we make all that stuffing. And I may move the nativity box a bit closer to the garage door. But I utterly refuse to submerge myself in the “magic of Christmas”– until I’ve filled my cup to the brim with pilgrims and leaves and cornbread and turkey…and the joy of giving thanks, for all of it.

 

“The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving.”

~H.U.Westermayer~
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Marvelous Pumpkin Bread

I’m about to say something that may be shocking to you, so be brave. I’m taking a deep breath…letting it out. Here goes.

I don’t actually like pumpkin pie.

I know, weird. I do like a lot of other stuff made with pumpkin, but the pie doesn’t do it for me. I love the look of it and the smell of it, but alas–it tastes raw, so I skip it. It must be because after some serious research, we found–to my dismay–that my family is pretty much the only one in America whose forefathers did NOT come over on the Mayflower. I figure it screwed up the pumpkin pie enjoyment microchip in my brain. At any rate, in order to keep the scent of cinnamon, cloves and nutmeg wafting through the house at this time of year–as it should–we make pumpkin bread. It is a fabulous replacement for pumpkin pie and P.S…it doesn’t taste raw.

Word to the wiser-than-me…Don’t double this batch. It comes way too close to sloshing over the side.

One more thing…

I usually make a bunch of little loaves, rather than 2 huge ones. For two reasons–First, I think it feels more like a delicacy to have tiny bites of something special.

Second, whenever I use 5 or 6 smaller pans, I put them all on one cookie sheet–because it’s easier to get them in and out of the oven. But what I’ve found is that the loaves are so much more moist when baked this way. I haven’t tried the cookie sheet thing with the bigger pans, but it works perfectly for the little ones.

Pretty dang good exchange for the aforementioned undesirable pie.

Heh, heh.

 

 

Pumpkin Bread

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1- 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees. Grease three 7×3 inch loaf pans. Shake cinnamon sugar into pan and coat all sides.

In a large bowl, mix together pumpkin, eggs, oil, water and sugar and blend well. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Marvelous Pumpkin Bread
 
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Ingredients
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups white sugar
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1- ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease three 7x3 inch loaf pans.
  3. Shake cinnamon sugar into pan and coat all sides.
  4. In a large bowl, mix together pumpkin, eggs, oil, water and sugar blend well.
  5. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  6. Stir the dry ingredients into the pumpkin mixture until just blended.
  7. Pour into the prepared pans.
  8. Bake for about 50 minutes in the preheated oven.
  9. Loaves are done when toothpick inserted in center comes out clean.