The Changing Colors of Fall

I love the way this season changes the leaves of the trees. It's such a wonderful time of year.

First is the Burning Bush in summer and then in Fall.

Next will be a Japanese Maple both in summer and Fall.

And lastly is the PeeGee Hydrangea which goes from a white flower to a very delicate dusty rose color. Love them!

I hope that you enjoy the trees that I think are the most beautiful in my yard in the fall.

A little of this, a little of that~

This is how I keep the old eggs separated from the new eggs that I just bought. I buy white eggs one week and brown eggs the next. I"ll know to use the white eggs first. Easy! Also, eggs do have an expiration date so make sure to check the side of the carton.

It’s time to use some of the fresh fruit you froze this summer when the prices were low. Even if you didn’t get around to it there are always sales on fresh frozen fruit. I always stock up on it when it’s two for one or I have a coupon.
I use Blue Diamond Almond Breeze Vanilla milk to make a smoothy because regular milk and I don’t get along. The Vanilla Almond gives the smoothy a nice flavor. Blue Diamond comes in Chocolate too!

You don’t have to add anything else if you don’t want to. The frozen fruit will make the smoothy cool and creamy. Yum, so good.

Lastly I’d like to show you a new discovery of mine. It’s called the Honeydrop by Honibe. It’s 100% pure dried honey. They are individually wrapped so you can carry them around, they aren’t sticky and they are tastier than a sugar packet or an artificial sweetener.

So there are just a few happy suggestions for you. Hope you have a nice day!

How to make a Halloween Pumpkin into a Merry Old Elf!

So what do you do when you have pumpkins sitting around after Halloween? You stack them and make them into a pumpkin man! I first painted the pumpkins with Krylon Dual paint and primer in one. I used one can for these three pumpkins. Make sure they are dry and clean before you paint.

Next, I took my apple corer and made one whole in the bottom pumpkin (no need to make one on the very bottom) and two holes top and bottom on the other two pumpkins.
This allowed me to thread the dowel through all the pumpkins. I did this so they wouldn’t fall over.

I painted the face with a Deco color black paint pen. Be careful not to scratch the white paint off. Next, I cut a hole in the top pumpkin for the carrot nose.

I pinned on a old hat that my son wore during a spring play at his school when he was in 5th grade, added some stick arms and a ribbon with wire in it. I cut little notches in the end of the scarf and bent it a little for movement sake. I had some green acrylic paint in a tube that I used to make the buttons and add color to his eyes. And there you have it. A pumpkin for all seasons!

Roasting Pumpkin Seeds

It’s easy to roast pumpkin seeds. You have to remove all the “stuff” off of the seeds by rinsing them with water until they are totally clean. Next, spread them out on a towel to dry. Once they are dry you can toss them in cooking oil (just enough to coat). Spread them out evenly on a cookie sheet and sprinkle salt and garlic over them. If you don’t like garlic just use salt. Bake at 325 degrees for 15 minutes. Don’t over cook. You have to let them cool completely before you sit down to enjoy them. They are yummy and have many health advantages including anti Inflammatory benefits.

A cup of roasted pumpkin seeds has about 285 calories so you have to be a little careful about grabbing handfuls at a time. If you trade in your Halloween candy for pumpkin seeds you’ll feel better and the health benefits will make you grin!