Monday, November 22, 2010


There’s a slight chill in the air and these last few mornings have produced frost on the pumpkins.

Check out the wee pumpkins I made with a small amount of fabric, a bit of stuffing and some odds and ends; specifically, a few twigs and silk leaves, an upholstery needle and upholstery thread, crochet thread or dental floss; needless to say, a glue gun should a always be near by.

I constructed different sizes simply by making larger or smaller tubes of fabric, gathered, stuffed and closed.

I found a similar pumpkin with directions on a Martha Stewart web page. No need for me to “reinvent the wheel”. Unlike Martha, mine were made with twigs for the pumpkin stems. Some ting-ting will add realistic-like vine to your pumpkins.

I display my pumpkins from mid-October through the long Thanksgiving weekend. Nestled outside my front door, the brightly colored pumpkins tumble out of a bushel basket, accompanied by a little yarn “Navajo” girl. A mini scarecrow stands guard nearby.

You’ll find my pumpkins pictured on my CAT FUR TO KITTEN BRITCHES page above. Just click on the link and enjoy!

As far as the “real” pumpkin fruit is concerned, I did freeze approximately 10 cups of pumpkin puree. I froze it in 8 ounce portions so it’s ready for a variety of recipes.

After roasting, the pumpkin seeds make tasty, healthy snacks. Thoroughly rinse the seeds, being careful to remove all the membrane. Let them air dry for 2 or 3 days by placing them in a single layer on a clean dish towel (no need to waste paper towels). Next, toss the raw seeds with a small amount of olive oil, garlic and onion powder, and some seasoning salt. Roast on a shallow pan (jelly roll style or a cookie sheet with sides) at 350° for 10 to 15 minutes. Choose your own seasoning or roast them bare-naked.

May your life be as fully stuffed with blessings this season of Thanksgiving as my pumpkins are stuffed with cotton.

© 2010 Cat Brennan

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