Last week I bought all my mums and got them potted, and this week, I bought several small white pumpkins from the farm stand down the road.
I used this technique to preserve them so they will last through my early fall, Halloween, and Thanksgiving porch decor. It’s a game-changer for getting my money’s worth from all these pumpkins I buy every fall.
I mean, because really, is it possible to have too many pumpkins? Perhaps not if you can get them to last for a couple of months. At least it helps me feel justified anyway.
In Case You Missed It…
You might remember for last week’s Sundays on Silverado, that I promised you this recipe that I made for the family last weekend. Pumpkin, pecans, and a caramel bourbon glaze. Add this one to your fall baking line-up!
The Weekly Features!
We’re heading into fall now, with winter soon behind. And you know what that means? CARB season!
I love fresh bread or rolls to go with all those delicious soups and stews that are part of cooking during the colder months. Jean, Rebecca, and Miz Helen all shared bread recipes that I can’t wait to try!
Olive Oil Fig Loaf | Delightful Repast
Cheese Scones (Gluten Free or Vegan option) | Glutarama
Caprese Garden Bread | Miz Helen’s Country Cottage
If you’re looking for even more great bread recipes, here are a couple of my favorites…
All features have been pinned to the Sundays on Silverado Pinterest Board!
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