>Just when this geezer was getting used to Patchouli spice.
Good morning & thanks for the thread!!
My contributions to “pumpkin” ....
Keto Pumpkin & Prosciutto Pizza – Low Carb
https://www.ibreatheimhungry.com/keto-pumpkin-prosciutto-pizza-low-carb/
Keto harvest pumpkin and sausage soup
https://www.dietdoctor.com/recipes/harvest-pumpkin-and-sausage-soup/
I intend to make the pizza ... may or may not try the soup although it gets ‘rave’ reviews (men seem to like it a lot).
The garden is in the usual fall ‘mess’ ... spent plants, some weeds that snuck in there .... needs a good cleanout, but it’s still too early. The tomato & pepper plants are still producing. There are a ton of jalapenos - I really should do 1 batch of jalapeno pepper jelly - I made so much last year, I still have some left over.
Once I can make room in the raised beds by taking out the spent plants, I can dig out my composted leaves from last year & put the compost in the beds. The maples are turning quite a bit & leaves are coming down so I need to make room for this year’s crop of leaves. I do intend to run over them a lot with the mower & chop them up better than last year .... plus, having some grass in with them should help break them down.
Today is a ‘rain’ day with storms coming in this afternoon, so no gardening today ... the one day I’m “itching” to get outside & DO something and it’s rain ... oh well, we do need some rain, so I’ll put on some college football, knit & drink wine all afternoon! :-)
Pumpkin is one of the very few foods I can’t eat.
When woken have tried to describe my effect on their life....frequently they try try to reference pumpkin spice. I think they are referring to the desire to have me in their life more often but I guess it could be I remind them of a pumpkin.
Yesterday I pickled 7 quarts of jalepenos ajd put up two more batches of spaghetti sauce/chili bases in the vacuum sealed bags and froze them.
Completely red did the shelving in my greenhouse, fired up the dehumidifier and the space heater....and moved my potted peppers and eggplants inside.
Been fighting a cold and took 2 days off of work and hopefully can get back to work tonite.
Hello from Suwanee, GA, Zone 7B. A Saturday off for me in my landscape business. I am painting instead. Hugs to all the country!
Love that pumpkin spice! lol
JALAPEÑO POPPER CORN NUGGETS
INGREDIENTS 8 large jalapenos, cut lengthwise through the stem and seeds and ribs removed 1 (15 1/4 ounce) can corn, drained 1 garlic clove, minced 2 scallions, thinly sliced 1⁄4 cup finely chopped red onion 1 cup shredded sharp cheddar cheese, plus 1/4 cup for topping 1⁄4 cup sour cream 1 egg, beaten 1⁄2 cup panko breadcrumbs, plus 1/4 cup for topping 2 1⁄2 teaspoons chili powder, divided 2 tablespoons olive oil 1⁄2 cup sour cream, for topping 2 tablespoons chopped chives (to garnish) kosher salt ground black pepper
GREEN GODDESS SAUCE 1⁄2 cup prepared guacamole 1⁄2 cup water 2 limes, juiced 1 cup roughly chopped cilantro 2 teaspoons honey 1⁄4 cup olive oil kosher salt ground black pepper
DIRECTIONS Preheat oven 400 deg. Line a baking sheet with parchment paper; set aside. In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil.
Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden.
To make the green goddess sauce: all ingredients in a blender and process until smooth. Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.