Thanksgiving has always had a special place in my heart. It’s the time of year when everyone gives a little extra effort to spend time together. Work schedules, activities and events become less of a priority and we’re reminded that our families are the real reason for being thankful. Sometimes that family extends far beyond the kind of blood relation. Sometimes that extends across the country to people you have never met. That is the case for our big, beautiful Bountiful Baskets family. We are spread out across the country; most of us wouldn’t even know each other if we crossed paths on the street. We may not know each other by face, but we can see each others’ hearts. And that is what makes us family.
This year, I am giving Thanks for not only my blood family, but to my Bountiful Baskets family as well. I have never seen a group of this magnitude; more dedicated, kind and genuine than the people in Bountiful Baskets. I have felt compassion and acceptance from places I didn’t know could exist. I have felt loved and supported by people who I have never met….People; who are extremely busy with their lives and still find time to give this co-op and each other time and energy. The truth is; most of us don’t have much to give but we would willingly give it all for each other and this co-op. I feel blessed beyond words to be a part of this, a part of something great. The coolest part, I didn’t have to pass a test to join this club…All I had to do was show up, and I was welcomed. I am thankful for no prerequisites…Not sure I would’ve passed! 😉
It isn’t just fall, it is pumpkinpalooza! This is the time of year when I go overboard on buying pumpkins for every corner of my house and cook pumpkin in everything that I can get away with (without driving my family too crazy).
I spent the day at a field trip at a farm with my daughter’s kindergarten and was absolutely exhausted when I got home (kudos to our teachers for doing that everyday!). I had roasted and pureed pumpkin in my fridge so this soup was low effort, warm and comforting – just what the doctor ordered! Of course, you could also use canned pumpkin. Continue reading “Hearty Pumpkin and Sausage Soup”
This year there are pumpkins everywhere. How I love the smell of pumpkin cooking and wish it would last throughout the year. Here is one way I get my pumpkin fix for the rest of the year. I make Pumpkin chips and pumpkin powder. My dehydrator is a good friend that I often use with my bountiful baskets produce. There is nothing easier than drying fruits and vegetables for later use. You don’t even need a dehydrator as the oven on its lowest setting works fine. Continue reading “Oh My So Much Pumpkin”
Each time that I make pasta, I wonder why I don’t do it more often. It really isn’t that much effort and fresh pasta is amazing. I wish that I could say that I came up making pumpkin pasta but the idea came from fellow blogger, Jamie Scott. She is the brains behind this idea, I just executed it and reaped the benefits 😉 (Jamie says…Karmen is amazingly beautiful and would have come up with this all on her own!)Continue reading “Easy Peasy Pumpkin Pasta”
I’m not much of a sweets fan. I prefer savory and crunchy, actually, but when I wandered across a variation of this dessert bread I thought that sounds tasty, and I’ll bet I can make it a little more organic and healthier if I make it with ingredients from Bountiful Baskets. A challenge in the making. Who could say no to that? Continue reading “Pumpkin Cream Cheese Bread”
There’s a plethora of pumpkin-infused products on the market every fall. From our lattes, to baking mixes, ice cream, donuts, candles and even beer, it’s all things pumpkin all the time — at least until the end of the year.
In fact, we’ve become an entire nation of Peter, Peter Pumpkin Eaters, so much so that retailers and restauranteurs have taken notice. According to Chicago-based Datassential Menu Trends, seasonal pumpkin-related products increased 234% in the past four years.
I honestly believe everyone who has a love and passion for cooking has an art form in the kitchen. Like The Monet – that is beauty to your eyes. It touches parts of your heart and soul. There isn’t much in this world that can beat a good meal. Unlike The Monet, food is an ever changing, ever growing work of art. One that is repeated on a daily basis. The hard working cooks in the kitchen all over the world are true artists whose products have been keeping their families alive for years. It’s hard to understand how much time and energy goes into cooking until you do it… So if you have never done the cooking in your home, take a second to thank the person that does! Continue reading “Pumpkin Cookie Tiramisu with Fresh Apple Cider”
When my kids decide that they actually LIKE asparagus,
When they are a little more adventurous for new flavors,
When my husband won’t be home for dinner,
When I’ve been at doctors appointments or shopping all day,
When I have some left over rice and pumpkin puree in the fridge,
Before we get started let me first say I realize that technically a pork rib roast is supposed to be Frenched primarily for presentation reasons. However, I was short on time and opted not to do so and skipping this step has no effect on the final outcome of the meat. Now then, let’s get started. You’ll need:
When fall rolls around, I start thinking about cooler weather and soup. Since I live in the desert southwest, though, soup weather generally doesn’t come around until the end of October. This year, though, we’ve had an abundance of rain and cooler weather, which, by the way, is making me question exactly how global warming works.
Anyway – fall packs are on the offerings for Bountiful Baskets, and some great pumpkins have been included in the packs. This is exciting to me, because when I look at pumpkins, I see food (not really a Halloween type of girl, here). And soup is at the top of my list!