“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” ~ Lauren DeStefano
Tonight we have an open house at my daughter’s preschool. It is also my son’s first violin lesson ever. He is extremely excited. Playing the violin is something he has been asking to do all on his own for a while now. As it turns out, it is a bit of a family tradition, which we didn't know until we mentioned signing him up. My son’s great grandfather and great great grandfather both played the violin, so maybe it’s in his blood.
We picked up a rental violin a few days ago, and it has been so hard for him to keep his hands off of it. We decided to follow the recommendation not to touch it until the first lesson when you learn how to take care of it. I am slightly terrified inside my son is going to have a lot of trouble being gentle with the violin.
I also can’t help but wonder how it will all go down. Will I have to make my son practice or will he actually want to do it? We’ll see. The good news is I’m great at repeating myself so if he needs some encouragement from Mom I’ve got that covered. For now, I’ll picture my son playing me beautiful music in my head. That should get me through, right? Secretly, I’m excited and I really do hope he loves it, but I’ve learned enough as a parent now to take everything one step at a time.
Wishing you many moments of enjoyment this week, my friends!
"Everyone must take time to sit and watch the leaves turn." ~ Elizabeth Lawrence
How to Make a Pumpkin Bowl
Sugar pumpkin, around 2.5 lbs. in size
½ tsp. sugar
½ tsp. sea salt
Preheat oven to 400 degrees F.
Line a baking sheet with a silpat or aluminum foil to prevent sticking.
Clean and dry the pumpkin. Using a paring knife cut the top off the pumpkin.
*Tip – you can save the pumpkin seeds for roasting, or you can do what I did… toss the seeds in a place you hope pumpkins will grow next year and keep your fingers crossed (not guaranteed to work).
Place the pumpkin on the baking sheet, and cook for approximately 25 – 35 minutes depending on the size of your pumpkin.
To Print, Email, or Text click here.
Now what goes better with a gorgeous pumpkin bowl, than a delicious healthy soup recipe to serve inside of your pumpkin?!
Creamy Pumpkin Spinach Soup
“Hearty and delicious. Love the texture of the spinach…spicy for sure (if you add extra habanero - WI).”
3 Tbsp. extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
¼ of a habanero pepper, diced (optional for added heat)
10 oz. (284 g) spinach, fresh
½ tsp. nutmeg, ground
½ tsp. white pepper
1 tsp. sea salt + 1 tsp. optional for extra seasoning at the end
1 quart (32oz.) Low Sodium Vegetable Broth
1 – 15oz. (425g) can pumpkin puree
1 can cannellini beans, rinsed & drained
½ cup cashews, raw
1 cup water
In a large soup pot, add olive oil over medium-high heat.
Sauté diced onion for 3 minutes.
Add minced garlic and habanero pepper (optional), and continue to sauté for 2 more minutes.
Season with nutmeg, white pepper, and 1 tsp. sea salt, stir for 1 minute.
Add vegetable broth, pumpkin puree, and beans, stir to incorporate. Turn up heat to bring to a boil.
Meanwhile, in a high powered blender, combine cashews and 1 cup of water. Blend until creamy about 1 minute.
Add cashew cream to the soup, and stir.
When the soup begins to boil, cover and turn down heat to a simmer for 10 minutes, stirring occasionally.
Check soup for additional seasoning, and add 1 tsp. sea salt if needed.
To Print, Email or Text recipe click here.
Silver King Coffee
1409 Kearns Blvd
Park City, UT
If you’re in Park City, give them a try!
With love, gratitude, and much pumpkin happiness,