My first real venture back into “normal” life happened on Wednesday, when after months of postponements due to lockdowns, I finally got to go see the Van Gogh Immersive exhibit! Unfortunately, it wasn’t quite what I’d been expecting, or hoping for. While the people working there were absolutely fantastic, the venue just wasn’t the right one for this kind of show. But you know what? I don’t care. It was just amazing to be out enjoying art in person again (I should add that everyone there was vaccinated and wearing masks). Sometimes, a disappointing experience can still be perfect 🙂
Have you seen anything good (or disappointing but still good) lately? Share in the comments…
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I’m sure it’s no surprise to anyone familiar with me, my work, or this blog that this is my favourite time of year. I love the energy in the air, the myth and magic surrounding Hallowe’en, and the general spookiness of it all. It’s also my favourite time to cook and bake, so I’m sharing a couple of recipes that perfectly capture the season.
I wish you all a memorable night tomorrow, full of high spirits (and maybe definitely some candy)! See you on the other side…
Jack o’ Lantern Soup
Whenever we have a jack o’ lantern, I make this soup. It makes use of the pieces of pumpkin you carve out, and it’s mildly pumpkiny and delicious. (Recipe originally found in Ancient Ways by Pauline and Dan Campanelli.)
pieces of pumpkin cut from your jack-o-lanterns water butter 1 chopped onion per cup of mashed pumpkin 1 1/2 cups milk per cup of mashed pumpkin 1/2 tsp salt per cup of mashed pumpkin dash pepper per cup of mashed pumpkin 1/4 tsp curry powder, or according to taste, per cup of mashed pumpkin cinnamon or nutmeg
Peel the outer skin from the pieces of pumpkin and boil them in water until very tender, about 20-30 minutes. Mash pieces with a potato masher.
Meanwhile, in a pot of appropriate size, melt some butter and saute chopped onion(s). When onions are ready, add the mashed pumpkin. Add milk, salt, pepper and curry powder. Cook until heated through. Bowls of the soup can be garnished with a dash of cinnamon or nutmeg just before serving.
While you’re at it, you should also save and roast the seeds from your jack:
Rinse and drain seeds (if they’re really wet, you might want to pat them dry with a towel) and place in a bowl. Drizzle with oil and sprinkle with salt (you can also sprinkle with a bit of cayenne or chili powder). Stir well. Spread on a large, greased baking sheet. Place in preheated 325F (160C) oven for about ten minutes, stirring occasionally. Keep an eye on them as they burn quickly. Best served warm.