Pumpkins: Not just for carving

On Wednesday between the hours of 4:30pm and 1:30am, I spent the time baking and puréeing two very large pumpkins.  They were originally purchased for the sole purpose of carving, but never made it that far.  Last Halloween the same thing happened and the pumpkins ended up rotting, which I felt terrible about.  I don't know about you, but I really hate letting food in any form go to waste.  I just cleaned out my fridge and it wasn't a happy sight.

This year things would be different.  All I could think about when I saw these large orange boulders on my table was how many pies they might be worth.  Sure it's not quite as easy as buying a can of pumpkin (and maybe not quite as cheap either when you consider the oven cost) but at least I wasn't going to buy canned pumpkin and let these fresh ones rot.

As I usually do when faced with a new situation dealing with food and preservation, I hit up the Laurel's Kitchen cookbook my dad bought (and I confiscated) years back.  When I found nothing there, I googled it.

Side note--when did "googling" become a verb?

Here is my version of how to bake and purée pumpkins gathered from various sources.  Please note that I'm no culinary artist.  I'm just getting the job done.

1.  Cut pumpkins in half vertically so the stem is cut in half.  This makes it easier to clean and bake, in my opinion.  

2.  Scoop all the goop out, saving pumpkin seeds in a separate bowl for roasting.  

3.  Place the pumpkin cut-side down on a lightly greased baking sheet.  Doing this is like putting a lid on water so it boils faster.  It keeps all the heat in the pumpkin and I noticed it cooked a lot faster this way.  Then cover with foil, so as to keep the outside from burning and again, keep the heat "in."

4.  Turn the oven to 350 degrees and put your pumpkin in.  I don't let it preheat because when baking pumpkin your ultimate goal is to soften it enough to purée and preheating wastes energy if it isn't necessary.  

5.  Let your pumpkin bake.  Depending on the size of your pumpkin, it can take anywhere from 1 1/2-2 1/2 hours.  When it's done, it should be caving in a little which indicates it's soft enough to purée.  Take it out of the oven and let it cool.  I suggest 20 minutes of cooling time.

6.  Once you have let the pumpkin cool to where you are comfortable handling it, start scooping the insides out and place in a blender or food processor.  You should be able to get every little bit of the pulp while leaving a thin skin from the outside of the pumpkin.  Fill your blender to about 2/3-3/4 full, put the lid on and hit "purée."  The pumpkin is ready when it's smooth and there are no chunks left in the blender.

7.  You can store your pumpkin in the freezer or refrigerator.  If storing in the refrigerator, put in an airtight container and keep for 7-10 days (or so).  If storing in the freezer, fill freezer bags and store for 2-3 months.

Here are a few websites I found helpful.  

Pick Your Own

The Pioneer Woman

All Recipes

The Happy Housewife

Happy puréeing!

Eye Candy

Ruche has become a severely addictive online boutique that I randomly found through Google ads.  The tagline is "Vintage inspired clothing, affordable clothes and eco-friendly fashion" and I have to say it lives up to all of it (except perhaps affordability for this college student/newlywed).

Recently they created a Homemade Holiday Handbook, which has become my favorite thing to stare at whenever I get the chance.  Their photos make you want absolutely everything in that little book and inspires so much beautiful creativity.  

I encourage you to check out their store for a little eye candy!

End and a Beginning

I have felt as though a huge part has been missing since I stopped blogging.  I keep thinking I need to start something and then I'm just unable to figure out where to start.  So here's to the end of abandonment!

And I'll begin with sharing some of our special wedding day.  Special it was.  Low-stress it was not.  With a car accident, family kerfuffles and not enough sleep, I can't imagine that I came out of it alive (or anyone for that matter).  But everyone survived, all is well, and we're married!  

Weekend Wedding Projects

Here it is, Friday already.  And exactly six weeks until the wedding!  My family is staying for the weekend and helping get some decorations and other things put together.  I'm previewing some projects we'll be working on.

  I received the flowers for the bouquets/boutonnieres so we'll get those done.  It will look somewhat like this, but with a lot of greenery.

Then these pom-pom vines.  I've been dying to have these for my wedding ever since I saw them almost a year ago.  I've made a little one just to see how it would turn out and it did well!  

And of course, some bunting flags.  I've seen this trend recently and simply could not get away without having some at my own wedding.  

Basically, my wedding theme is outdoor rustic color and fun.  I've been nervous about pulling it all together but I've got the big picture in my brain.  Hopefully it works out that way!    

Such big news!

I have been meaning to post since I returned home from vacation but have been terrible about finding time. Anyway-- I'm getting married! That's right! Erik proposed while on vacation. We hiked to the top of table rock in the Medford, Oregon area and as we were taking a break he brought out a jewelry box with the most beautiful engagement ring inside. I just am beside myself with excitement!

The date is set for October 22nd of this year! So soon, but as college graduation is coming up so soon it seemed like the best time. We are planning it at my grandparents cabin with a rustic/vintage theme. As my projects start coming together, I will be sure to post pictures. Bunting and pom pom vines are on the way!

As school began, construction was happening on our apartment and we decided to move. We have a much larger apartment now with a laundry room included(no more hanging clothes in the living room!). It was a crazy labor day weekend but I'm feeling less overwhelmed by noise and doors getting boarded over ( I will post photos of that ASAP as well). So all in all, things are fabulous here. In all this planning and moving I am reminded to remain thankful for everything.

I hope your new school year/Fall has begun well!