After just having moved into our own house, I cannot wait to get started with decorating for halloween. Maybe we’ll even have some trick or treaters here…. I better have some candy ready. Anyway, while browsing some ideas for our annual pumpkin carving session, I came across this amazing pumpkin carving “how to” over at real simple. I am no doubt going to try some of their suggestions – especially cutting a hole out at the back and not around the stem which causes the pumpkin to weaken and makes it degrade a lot quicker.
Pumpking carving …here I come!
Happy Thanksgiving everyone!
Finally I am able to sit down and write up another recipe. This one is perfect for a day like today: Thanksgiving. I know that we are trying very hard in Switzerland to follow the American tradition of celebrating this almost purely eating holiday, but it has not come close to being able to celebrate Thanksgiving in America. The full table of food and loved ones, the smell of the turkey roasting in the oven, as well as the completely overdone thanksgiving decorations are missed.
Even though we will not be celebrating Thanksgiving in a traditional way I have a whole lot to be thankful for this year – and I don’t need a turkey, stuffing or a pumpkin pie to know that.
In order to find the ingredients for this scrumptious pumpkin pie I had to search through numerous gourmet stores. Canned Pumpkin is only found about 4 weeks before and 2 weeks after Thanksgiving. Thinking ahead a bough quite a few cans – lots of pumpkin pies to come. Haha.