Sausage Spinach Spirals

3/4 lb. sweet Italian sausage
olive oil
2 tsp. garlic
1 bag spinach/salad
1 lemon, zested
1 box spiral pasta
up to 2 C. milk
1 tsp. cornstarch
1/2 C. Parmesan cheese

Begin by cooking enough pasta to feed yourselves. While the pasta is boiling, cook the sausage in a pan drizzled with a little olive oil. Chop the sausage into bite size chunks as your cook. Remove sausage from heat, and transfer to a bowl or something. To the saute pan, add the garlic and spinach. Wilt spinach over medium heat for 2 minutes, tossing occasionally. Add a splash of milk to help reduce the pan's temperature. In a ramekin, dissolve the cornstarch with some cold milk. Add the corn starch liquid to the saute pan; it will probably thicken immediately. Gradually add the rest of the cold milk to the pan adjusting for thickness desired. Add the sausage back to the pan. Season the dish by adding fresh pepper, Parmesan cheese, and lemon zest. Remove from heat promptly. Serve over spiral pasta.

Pumpkin pie

Fresh VS Canned Pumpkin. I made this pumpkin pie and custard with fresh Cinderella pumpkin smash which I prepared by baking the pumpkin until soft.

Rainbow Stripe Hat

Free knitting pattern. This hat was knit with sparkle (sequin embedded) grey yarn and striped sock yarn in size 14".

Cinderella Pumpkin

A French heirloom pumpkin also known as Rouge Vif d’Etampes,  have a vivid, red-orange, hard exterior and a somewhat flattened shape with deep, characteristic lobes. This pumpkin's rich, thick flesh is moist and custard-like with a sweet flavor.

There are three ways to transform an uncooked pumpkin into the puree used in baking:
Baking Method

• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
• In a shallow baking dish, place the two halves face down and cover with foil.
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
• For silky smooth custards or soups, press the pumpkin puree through a sieve.

Boiling Method

• Cut the pumpkin in half, discarding the stringy insides.
• Peel the pumpkin and cut it into chunks.
• Place in a saucepan and cover with water.
• Bring to a boil and cook until the pumpkin chunks are tender.
• Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill.

Microwave Method

• Cut the pumpkin in half, discarding the stringy insides.
• Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
• You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, so you can enjoy fall pumpkins for months to come.

Baby trapper hat

Free Pattern. This is size 6 month.  The brim is permanently secured in the up position.

Drink coasters

Cilantro Chimichuri Sauce

1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
1/4 C fresh lime juice (1-2 limes)
1/2 C olive oil
1/4 C chopped onion (1 shallot)
2 garlic cloves
2 tsp. ground cumin (omitted)
2 tsp. ground coriander (omitted)
1 tsp. salt kosher
1/2 jalapeno pepper (I used two Serrano peppers)

Pulse ingredients together in your food processor. Serve with chips, or steak.

Monster Cookies

1 White Cake Mix Box
1/2 cup butter softened
1/2 tsp. vanilla
1 8 oz. Cream Cheese Bar softened
1 egg
Powdered Sugar
Food Coloring
Candy Eyeballs

Beat butter, vanilla, egg and cream cheese until fluffy.  Mix in cake mix. Divide batter into bowls for the amount of colors you want.  Add food coloring to each individual bowl and mix until all combined.  Chill for 30 minutes.  Roll into balls and dip in a bowl of powdered sugar.  Place on greased cookie sheet and pat down a bit.  Bake at 350 for 10-12 minutes.  Add candy eyeballs while cookies are still warm. ENJOY!

Tzatziki Sauce

7-ounce container of Greek yogurt
1/2 cucumber
1 clove garlic
1/4 cup fresh mint
1/4 cup fresh dill
Splash of lemon juice or white wine vinegar (optional)
Several pinches kosher salt
Fresh ground pepper

Cut the cucumber in half lengthwise, use a large spoon to scoop out the seeds. Grate the cucumber using the largest size on a box grater until you have 1/2 cup. Squeeze to remove excess liquid. Mince the clove of garlic. Chop the fresh mint and fresh dill. Combine 1/2 cup shredded cucumber, garlic, mint, and dill with the Greek yogurt. Add several pinches kosher salt and fresh ground pepper. Taste, and adjust seasonings as desired. Add a splash of white wine vinegar or squeeze of fresh lemon juice, if desired.