thank you Mrs. Pillsbury for having it available

Between the farm tours this past weekend I managed to peel, chop, simmer, and essentially immerse myself in the kitchen for a few hours.  This means I will have butternut squash soup all week for lunch, a roast beef sandwich for dinner sometime with spicy tomato jam, and.... (drum roll please) pumpkin pie.

I cheated and used Pillsbury crust.   Thank you Mrs. Pillsbury for having it available so I could go visit farms, do the laundry, and still get pie made.   This is the 3rd year I have used this recipe which is from America's Test Kitchen.  It's a winner. 

The roses and zinnias are still going strong.  I am enjoying cutting them and bringing them in while I still can.

Isn't that little white vase from Sweden just the cutest thing you ever saw in your entire life? 

Comments

[Leslie J. Moran]

Just made roasted root vegetable soup here, so that squash is what I was dealing with this afternoon. Adore those zinnias. Very sweet montage indeed. Yes, the little vase from Sweden is the cutest thing I've ever seen in my entire life!!! But the pumpkin is close :)

[Janet]

I want to come to your house!

[Bobby]

I see you peel your squash the hard way... it used to really out me off making things squash and pumpkin until I discovered that baking them whole in the over for half an hour or so makes it all so easy and I can peel and chop giant squash things and still keep all y fingers intact... *and* they have an amazing flavour for soups, whatever!!