Day Three hundred and eighty-four

Latkes! Oh yeah!  I have a recipe- it's awesome- I'll put it here very soon, I promise.

Hanukkah dinner (I think).  Latkes with apple sauce and sour cream, roast chicken, and carrots.

Pumpkins! Lots of them.  From my aunt and uncle's farm in Iowa.  I pureed these after roasting, made some into bread, and froze the rest.

Roasted butternut squash!  Also from Iowa.  Some made into soup; the extras pureed and frozen.

Pumpkin seeds... from the pumpkins... self-explanatory.

Pumpkin bread... from the pumpkins.  Noticing a theme?

School lunch: Yogurt, apples, trail mix, almonds, and a cookie.

Day Three hundred and fifty-six

This was the day before Thanksgiving. You can see my house is clearly in cooking mode.

Pumpkins: Before.  These went into a pie, bread, and some went into the freezer for future use.  I was fortunate to receive a giant box of pumpkins and squash from my Uncle and Aunt who have a farm in Iowa.  This was only the second time I'd ever cooked w/fresh pumpkin. Definitely worth it!!

And of course, pumpkin seeds.  I made these savory and seasoned them with a little S & P. The next batch were cinnamon sugar.

Roasted sweet potatoes. Tomorrow these will be a part of a casserole.

After: Pumpkins.

Lunch for my little one: Peanut butter and jelly on crackers, and pear slices.

A super easy supper (who has time to cook when you're roasting vegetables all day?!): Brown rice spaghetti with alfredo, chicken nuggets, and steamed veggies.

Shredded zucchini, for the freezer. This will go into chili, meatloaf, and bread.