‘What are you doing today?’
Let’s go mushroom picking.’
Our guide for the day, Latvian blogger Zane Enina ofMugursoma.lv fame tells me that this is a pretty common conversation amongst Latvians during Autumn.
I wonder immediately if they are enough mushrooms for every Latvian to go mushroom picking.
‘50% of Latvia is covered by forests. There are always enough mushrooms for everyone. Plus a whole lot of space to get lost in and escape reality.’
We’re rolling through an open road about 100 kms outside of Riga. We’re surrounded by dense forests and an immense blanket of silence. We’ve been driving for almost 20 minutes from Zane’s house in Vangazi and there’s been nothing but green forests and deep blue skies.
I’m pretty excited about the idea of foraging for food. It has been one of those skills I’ve been always curious to learn more about. My father grew up in a rural part of India where nature’s bounty was rich. The garden of the house he grew up in was more like a jungle. You could find everything here from the freshest (hottest) green chillies
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Carving a pumpkin isn’t rocket science, but it’s still wise to have a game plan. Before you lop off the top of that pumpkin and grab a handful of gooey squash guts, take a look through our basic guide to carving the best Halloween pumpkin.
Follow these steps and you’ll end up with a cute and classic jack-o’-lantern with easy, no-fuss cleanup afterwards.
Pick a Long-Lasting Pumpkin
You want your pumpkin to last through Halloween and beyond, right? This starts with the kind of pumpkin you pick out. Read our tips here for picking a good, long-lasting pumpkin, and prepping it for preserving:
Get Your Workspace Ready
First rule of pumpkin carving: Do it somewhere you don’t mind getting messy, ideally outdoors. Line your work surface (a sturdy table or the ground) with something you’ll throw away later — like butcher paper, newsprint, or flattened brown paper grocery bags. If using the latter, simply cut down one side of the grocery bag, then cut off the base of the bag so you have a big rectangle of brown paper. Layer a few of these on the table and you’re good to go.
Gather the Right Tools for the Job
Once you’ve got your work surface ready, it’s time to assemble the proper tools. You can totally get a pumpkin carving kit from your local drugstore, supermarket, or Halloween pop-up shop. Or you can use a few tools from your kitchen. (See: To Carve Pumpkins Safely, You Only Need These Two Tools.) Just make sure you have everything you need at the ready so you don’t have to traipse back through your kitchen with pumpkin-gut-covered hands.
2 Key Tools for Pumpkin Carving
Draw Before You Carve
In addition to your carving tools, you’ll need a pen for drawing your design onto the pumpkin, and couple big bowls — one for the seeds (the best part of pumpkin carving!) and one for the rest of the pumpkin goo and throwaway bits leftover from carving. And that’s about it, really!
Don’t Throw Away the Seeds!
Whatever you do, save those pumpkin seeds! They’re so, so good roasted simply with oil and salt. It’s not hard, but we have all the steps for you, just in case.
The steps: How To Roast Pumpkin and Squash Seeds
How To Carve a Pumpkin
What You Need
- 1 medium-sized pumpkin (or as many as you want to carve)
- Brown paper grocery bags, newsprint, or butcher paper
- Sharpie or other permanent marker
- Pumpkin carving kit(including a scraper, carving knife, and a wire modeling tool) or a serrated knife, ladle, and an X-ACTO knife
- Two medium bowls (one for seeds, one for pumpkin guts)
- Kitchen towel
- Tea light candle and long match or lighter with extended nozzle
- Set up your workspace: Line a sturdy table with flattened grocery bags, newsprint, or butcher paper. Have your permanent marker, carving tools, and bowls nearby.
- Draw your design: After you’ve determined the best side of your pumpkin for a face, use the permanent marker to sketch out eyes, a nose, and a toothy grin.
- Draw your lid: Outline a circular lid around the pumpkin stem, about 5 to 6 inches in diameter. Add a notch in the back if you like — this makes it easier to line up.
- Cut out the pumpkin lid:With a slim pumpkin carving knife (the carving tool with a toothed blade like a mini-saw) or serrated knife, cut along the outline of your pumpkin lid. Make sure you slice through the pumpkin at a 45-degree inward angle, so you’ll be able to replace the lid without it falling in.
Hi everyone! I hope you are well and enjoying the last day of September 2019!
Look at the article I just posted by Trish of Mom on Timeout!! It looks sooo good, so be sure to check out her website AND have a look at her videos!
Enjoy! Happy Fall ya’ll!
The BEST recipe for Homemade Pumpkin Pie Spice that you’ll be using all season long! A perfect blend of spices that adds delicious flavor to pies, cakes, cookies, breads, muffins and so much more! Ready to go in just minutes! Try this easy pumpkin pie spice recipe in my Pumpkin Cheesecake Trifle and Cinnamon Sugar Pumpkin Muffins – delish!
Pumpkin Pie Spice
As fall baking season approaches, I’ve been busy in my kitchen working on a plethora of apple and pumpkin recipes for the upcoming baking season, and, if I’m being perfectly honest, enjoying every little bit of the fruits of my labor 🙂
It occurred to me a few weeks back that although I’ve provided you with
READ MORE HERE: https://www.momontimeout.com/homemade-pumpkin-pie-spice-recipe/
The raw food diet has been around since the 1800s, but has surged in popularity in recent years.
Its supporters believe that consuming mostly raw foods is ideal for human health and has many benefits, including weight loss and better overall health.
However, health experts warn that eating a mostly raw diet may lead to negative health consequences.
This article reviews the good and bad of the raw food diet, as well as how it works.
The raw food diet, often called raw foodism or raw veganism, is composed of mostly or completely raw and unprocessed foods.
A food is considered raw if it has never been heated over 104–118°F (40–48°C). It should also not be refined,
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Hello hello! I hope you’re doing well and your week is going well, even though I wasn’t able to do your Angel Guidance this week.
Im on holiday in the Oswestry, England/Wales until th 20th of this month.
I will try to do the Witching Crossroads this Thursday, but please dont be disappointed if i can’t. We are almost non-stop with lots of driving and meeting with some of our English friends.
That being said, I WILL make sure to get the posts up on the Newfound-life.com website though! 😁
I’m glad that you all are reading, commenting and following my blog. Im also glad that you are SUBSCRIBING to my YouTube channel! 👍🏾💋 In case you haven’t already subscribed, I’ll put the link below for you. 😘
Bright Magickal Blessings to you and yours from,
The Silver Sage Witch
Mmmm, September. ♡
I don’t know about you all, but the moment the calendar flipped over this weekend, all I wanted to do was cozy up with some of my fall faves. It was gray and rainy here these past few days, which probably provided extra incentive to stay in and snuggle up. And sure enough, one thing led to another, and before you knew it our little home was in full-on, festive, fall hygge mode. We’re talkin’ a fireside candle burning, fall playlist on the speaker, inaugural pumpkin roll of the season baking in the oven, a steaming cup of hot cinnamon spice tea in my paws, big cozy throw back on the couch, soft slippers on my feet. And the quintessential fall first — a big butternut squash ready and waiting on the counter to be turned into my mom’s famous butternut squash soup recipe.
We made a huge batch and shared it with some neighbors and friends who were over throughout the weekend. And as always, it proved to be the perfect fall comfort food. It’s incredibly easy to make in the slow cooker, pressure cooker, or on the stovetop. (I’ve included all three methods below.) It’s full of good-for-you veggies, and also happens to be naturally gluten-free and vegan. And it’s just the perfect balance of sweet and savory seasonal flavors.
I first shared this recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in case you’re also craving all of the cozy fall vibes. It won’t let you down.
BUTTERNUT SQUASH SOUP INGREDIENTS:
To make this easy butternut squash soup recipe, you will need:
- Butternut squash: You can either use 1 medium-sized fresh butternut squash. (<– Here is my tutorial for how to select, peel and cut fresh butternut squash.) Or feel free to save a step and purchase your squash pre-cut, either in the fresh or frozen vegetable section of the grocery store.
- Carrot, apple and onion: To add some extra sweet and savory flavors to the soup.
- Vegetable stock and coconut milk: For your broth. (We’ll stir the coconut milk in at the very end.)
- Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo. If you don’t have fresh sage on hand, feel free to use a pinch of dried. (And if you do have fresh sage, I also love to fry up a few extra leaves and use them as a garnish on top.) Also feel free to add more or less cayenne to taste.
- Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika. Mom’s version called for sprinkling cayenne on top. Or I’ve included lots of other ideas for fun garnishes below.
You will also need a:
- Stockpot, Crock-Pot or Instant Pot: Whichever cooking method you prefer.
- Immersion (Hand) Blender or Traditional Blender: Which we will use to puree the soup.
SLOW COOKER BUTTERNUT SQUASH SOUP INSTRUCTIONS:
To make crockpot Butternut Squash Soup, simply…
- Combine your ingredients (minus the coconut milk) in a slow cooker*. Roughly diced — don’t spend time perfectly chopping all of your ingredients. Feel free to use a large (6-quart) slow cooker or a small (3.5- to 4-quart) slow cooker.
- Cook until tender. Generally about 6-8 hours on low, or 3-4 hours on high. Then remove and discard the sage and add