pumpkins! everywhere!

did i tell you guys i love halloween? well i do. i didn't as a kid because my mom never let us go trick or treating or get dressed up. she was always paranoid about us getting posion candy or being abducted by strangers. and she never wanted to buy the expensive store bought costumes so she was always scrambling at the last minute to help all three of us come up with something.

but as an adult, you can do whatever you want! i don't drop the 70 plus dollars on those skanky ass costumes at the store. i like making my own. I LOVE MAKING MY OWN!! (and i'll spare everyone a huge long diatribe about how i hate that halloween is just an excuse for normal girls to dress like skanks. if you're a skank, be one all year round. don't hide behind halloween. and seriously, are you THAT uncreative? that's all i'll say about that.)

anyway, onto pumpkin carving! MH and i went to a pumpkin patch after work and picked out some decent sized gourds! all i thought was, YES! LOTS OF PUMPKIN SEEDS! so we took 'em home, along with some pizza, beer, and a scary movie, and dug in. my FAVORITE part is cleaning out the inside! squishing my hand in all the guts gives me such satisfaction. the designs we chose ended up being harder than we thought, but i think they turned out nicely, no?


and because a few people asked, here's the recipe for the pumpkin cranberry scones:
1 c all-purpose flour
1/2 c whole-wheat flour
1/2 c cornmeal
2 tsp baking powder
1/4 tsp salt
1/2 c dried cranberries (but i like them, so i add more!)
6 oz (3/4 c) canned pumpkin
3/4 c soy milk (it's a vegan recipe)
1/4 c vegetable oil
1/4 c pure maple syrup

preheat the oven to 450. lightly oil a baking sheet.

to a large bowl, add the flours, cornmeal, baking powder, and salt. whisk or stir well to distribute the baking powder and salt throughout. add the dried cranberries and stir again. set aside.

to a medium bowl, combine the pumpkin, soy milk, oil, and maple syrup. add the pumpkin mixture to the flour mixture, stirring just to combine. do not overmix or the scones will be tough. drop the batter by 1/4 cups onto the baking sheet, 1 inch apart.

bake for 12-15 minutes, until lightly brown on top. served hot. great with fruit preserves or even with chili or soup!