Topic-Changing Thursdays: Leaf Painting (and more)

Something simple for today. Obviously we are in Winter and there aren’t leaves all around to do this now. Sooo, this will have to be something you save. Or you could use other objects and do the same idea. Basically, the Fudgelet and I picked up some leaves on our way home from a walk (we had gone to a toddler activity in the neighborhood). I wrapped them in plastic wrap to keep them a bit fresh and flat until we were ready to use them.


And then…

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Topic-Changing Thursdays: Felt for Fall

Some people get upset with Pinterest-style crafts or activities, and some people praise them. Some people really don’t care at all. I feel like you do what you want to do. Occasionally, I have time (and interest) in being crafty. I’m not very good compared to friends of mine, but I do what I want, and that makes me happy. Currently, my crafting tends to be related to the Fudgelet, so hopefully it makes him happy. Last year, I had fun making him and his friends fancy pumpkins.


This year, I worked on a craft that he could play with.


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Stuffed Pumpkin

Here is the last post for this week! This is a perfect dish for this time of year, especially if you like pumpkin in forms other than sweet pies and drinks. Cooked this way, it tastes almost like butternut squash. It is easier than I expected, and quite yummy! A friend of ours kept telling us about some other friends (now moved away) who used to make stuffed pumpkins. I did some research and discovered a Dorie Greenspan recipe. I decided to do my own version following her basic methods.




If you’re like me, you might get a bit eager with your filling and make extra. No worries, I just put the rest of the filling in a pie plate and baked it at the same temperature for 30 minutes. And there you go: stuffing two ways! (Or so we were joking. Hehe.)



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Roasted Vegetable Soup

All of a sudden it got cold here. I think I’m being a bit of a baby, though, because I feel frozen but check the temperature and it’s not nearly as cold as I think it is. So, apparently living in Seattle has changed my ideas of “cold” and “warm”. That didn’t take long! I can’t wait until I visit Maryland and see snow. You will find me curled up under many blankets wanting hot soup and hot chocolate.

So, that was the inspiration for this soup. I saw a few variations on the internet. My main inspiration was from An Edible Mosaic. I used the same idea and mostly the same flavors. One sort of big change was using an immersion blender and leaving some chunks in the soup. Creamy soups can be nice, but I get bored if I don’t have any other textures. So, I liked being able to leave noticeable pieces of the roasted vegetables. The immersion blender also makes the soup much easier to make. I try not to be a major tool snob, but it really does work better than a regular blender. If you don’t have one, feel free to use a blender, but that’s one more container you have to wash, and then you have to bring the soup back up to simmering. My method allows you to keep it all in one pot.

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