Daily Archives: October 21, 2013

Little House On The… Prairie?

Each year after the pumpkin patch trip, each child brings home a pumpkin.  They usually sit for decoration and rot.  Not this year!

Each year after the pumpkin patch trip, each child brings home a pumpkin. They usually sit for decoration and rot. Not this year!

Sometimes I feel pretty domesticated.  I’ve got tea in my crock pot, making food from scratch, and an opossum holed up in our garage this week-end.

Opossum 2, us – 1.  (No wonder those garage cats were spooked!  That is a one UGLY mouse with a nasty long tail!)  Yuck.

So, back to my make-believe time warp action I have going on…

While cooking and baking so much from scratch seems to be so foreign in our country, we’re really only one generation removed from knowing how to cook and live this way…  and we can see where that has gotten us!

“Get out of your house more,” they say….

“Don’t be stuck in your kitchen,” they say…

“Choose convenience,” they say….

and where did that get us exactly?

People are tired and stressed, families are broken and we have more disease than ever before, with “technology” inventing chemically laden foods, and a disease-care system laughing all the way to the bank.

This is progress?

One of the biggest gifts is having to slow down… having to think, plan and to really consider for our family, what we need to say no to in order to say yes to restoring our health while strengthening our relationships.  We’re also able to attempt so many things we weren’t able to before – together.

Personally, it makes me much more adventurous and wiling to tackle things I wouldn’t have bothered with before.

SEEDS

Gutting a pumpkin isn’t super hard. Sure it’s a little messy, but roasted pumpkin seeds are worth it. Boiled for 10 minutes, and baked for 25 at 350 degrees. Just a little coconut oil, salt and cinnamon – and you have a tasty treat!

Cutting the pumpkin in half, we turned it over and roasted for one hour at 350 degrees on a plain baking sheet like this.

Cutting the pumpkin in half, we turned it over and roasted for one hour at 350 degrees on a plain baking sheet like this.

This weekend it was roasting our whole pumpkins and freezing the “meat” to use later.  I was preparing a large batch of roasted pumpkin seeds too!  Maybe not a big deal to you – but for me, it was showing our children the goodness of God in what He has provided for us in the things He created!

 

MEAT

The pumpkin was easy to scoop into 1-2 cup portions and bag flat for the easy storage in the freezer.  Some of it we just ate fresh with a little bit of a cinnamon.  Yum!  It smelled delish!

The pumpkin was easy to scoop into 1-2 cup portions and bag flat for the easy storage in the freezer. Some of it we just ate fresh with a little bit of a cinnamon. Yum! It smelled delish!

So that was some of our weekend wrapped up with a bow!   {If you are in my neighborhood,  I apologize for screaming out last night when the rodent came towards me.  I know I had a shovel – but irrational fears controlled my voice box when it moved towards me as we shooed it out.}

“We all show the Lord’s glory, and we are being changed to be like Him.”

2 Corinthians 3:18

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