I said before that due to my inability to pretend on such a grand scale (that it’s fall in the desert), I was holding off on pumpkins (and acorns) until October. Well, it’s punkin time!
We’ve added a few pumpkins around Casa Young.
The outdoor pumpkins are, of course, not real because…let’s just say it’s not yet sweater weather around here and real ones would get a li’l wilted.
Also, it’s a well-known fact that if you set a real pumpkin on your front porch, the javelinas will come by during the night and eat it all up!
In other pumpkin news, the girls and I baked our first pumpkin bread of the season (Carter did his part with quality control).
When I pulled out my recipe, I giggled and just had to snap a photo to share with you.
I first made pumpkin bread in my high school cooking class, and later at home I made so many (undocumented) changes that when my sister wanted the recipe she had to watch me make it and jot it down.
When I saw what she’d written, I made her give me her original.
It’s written on the back of a piece of a “Nalley Fine Foods” box from 1980-something, in her handwriting (hi Julie!), complete with her “extra” goof-ball instructions, like “4 eggs, beaten while sticking tongue out”, and “Combine dry ingredients while holding left foot in the air”.
I’ll keep it forever.
Hope you will make some time to gather with your peeps and enjoy something pumpkin this month!
Our CasaYoung Pumpkin Bread recipe is below.
If you make it, don’t forget to:
- stick your tongue out while beating the eggs
- combine the dry ingredients while holding your left foot in the air
- add the rest of the ingredients while singing “Hark the Herald Angels Sing”
(it won’t turn out right if you don’t)!