Saturday, October 16, 2010

Flavors of Fall

If you know me, you know that when fall comes around I'm obsessed with all things pumpkin.  Pumpkin candles, pumpkin bread, pumpkin bagels with pumpkin cream cheese (which reminds me I need to pick some up), pumpkin ravioli, pumpkin ice cream, and of course, pumpkin spice lattes.  I'm always up for trying new pumpkin recipes and yesterday I tried my hand at pumpkin risotto...success!  Here's the very tasty recipe and a few photos!

1 C. arborio rice
~ 6 C. chicken broth (keep warm on the stove)
1/2 C. pumpkin puree
1 sweet potato, peeled and diced into 1/2" cubes
2 T. butter
1 C. onion diced
2 T. garlic, minced
1 tsp. pumpkin spice
1/2 tsp. rosemary
1/4 C. cream cheese or half & half
1/2 C. Parmesan, shredded
salt & pepper
olive oil

  1. Place sweet potato cubes on baking sheet, drizzle with olive oil and salt & pepper.  Bake at 350 degrees for 30 minutes.  
  2. To make the risotto base, heat the olive oil in a saucepan and sweat the onion for 5 minutes to soften, until translucent.
  3. Add the rice and garlic - cook, stirring for a minute.
  4. Add the stock, a cup at a time.
  5. Once the rice starts to absorb the liquid, continue to add more stock until the rice is plump, and al dente.  This will take around 30 minutes.  Be patient.
  6. Stir in the parmesan, cream cheese/half & half and pumpkin puree until evenly combined.
  7. Finally, stir in baked sweet potato and season with salt and pepper to taste.
  8. To serve, divide among warm plates.  Scatter with Parmesan shavings and rosemary.
You can substitute butternut squash for pumpkin.  This would also be really great with toasted pecans or walnuts over it - I meant to do this, but totally forgot (must have been the crazy hungry kids and late-home-from-work hubby!).  This will definitely be added to my repertoire of dinners!  Let me know what you think :)

Thursday, October 14, 2010


This week, a theme of forgiveness seems to be circulating in things I read and events I've attended.  For example this post, my MOPS meeting this week and another woman's ministry event this week.  It's a good reminder that forgiveness isn't about releasing the person(s) that may have wronged us from the consequences of their actions, but it's actually a process that takes time and releases us from the weight of holding a grudge, fear, judgment or whatever else harboring the unforgiven holds over us.  Whether it's remembering the mean girl days of high school with bitterness, betrayal of a friend or family member or those endless mental arguments with "that" person in your head (I should have said this or that...) what good is it doing you?  It's time to let go of the past and live in the present.  I'm thankful for the reminder.

Sunday, October 10, 2010

In Motion

Apple Nachos

Apple Nachos - mmmmm!
Bryan's Mom and I found this recipe in Taste of Home Magazine.  It was amazing!  Definitely add it to your fall recipes list!  Oooey Gooey caramel and marshmallow over crisp apples with chopped peanuts and chocolate chips!  SO good!

Saturday, October 09, 2010


 At urgent care..(for the bee bite).  Lucy is 'talking' to Papa  - says Grady.

 The official bee/fly killer after his tongue bite.  Super-Grady will not eat, rest or do anything else if there's a bee or fly to be killed.  We assure him that there are no bees in the house and flies cannot hurt him - it does not matter, they must die!

 The tee-ball set Uncle Ry Ry got Grady.

Holy Pumpkin Batman!

Our church, Foothills Community, published a cookbook this year.  I contributed several recipes, but one of the favorites is 'Megan's Pumpkin Bread.' In an effort to sell cookbooks I was asked to make several loaves for church this Sunday.  I wasn't sure how I would mix all batter for 3X the recipe, but I made it work!  The house smells heavenly of Fall!  Can't wait to have some for breakfast tomorrow morning!

Megan's Pumpkin Bread

4 eggs
1 16 oz can pumpkin
2/3 C. water
1 C. canola/vegetable oil
3 C. sugar
1 T. vanilla
3-1/2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
1-1/2 tsp. salt

Preheat oven to 350 degrees.  Mix eggs, sugar, water, oil and pumpkin well, add vanilla.  Mix dry ingredients in separate bowl until well blended.  Add dry ingredients slowly to wet ingredients mixing well in between.  Pour batter into 2 large loaf pans and bake for 1 hour, 10 minutes.  (or 3 loaf pans, 24 cupcakes)
Friends have topped the bread with pecans half-way through cooking or added chocolate chips.  Anyway you like it, it's a yummy Fall treat!  Enjoy :)

Thursday, October 07, 2010

The Circus

Bryan's mom treated us to the Ringling Brothers & Barnum & Bailey Circus!  It was Grady's first circus, and mine & Lucy's.  It was a blast.  Grady loved the animals and was oohing and ahhing the whole time.  Bryan bought popcorn and lemonade and Grady decided that was pretty cool.  He stuffed fistfuls of popcorn into his mouth and chugged lemonade all night!

Pumpkin Patch

Every year for Grady's Birthday we go to the Rock Creek Pumpkin Patch.  This year was no exception!  And it was definitely his most active year for picking pumpkins and playing in the kids area.

Tuesday, October 05, 2010

A Preview

Here's a sneak peak of Lucy's newborn photos! I just love this one, the baby fat rolls and her look of contentment.  She's growing so fast, I'm thankful we have pictures to look back and remember!

Sunday, October 03, 2010

Grady's Birthday Party

Grady's 2nd Birthday Party was on  his big day.  We had a 'circus' with 'gone fishing' and face painting for the kiddos.  They had a blast and the weather was perfect for us all to be outside!

The super-cute popcorn cupcakes.  I cut mini marshmallows and dabbed them with yellow food coloring to make them look like popcorn.  They were a huge hit!

The goodie table!

face painting

Our gift for Grady - a radio flyer tricycle

The 4 of us

2 big boy candles!

Happy 2nd Birthday Grady!

Happy 2nd Birthday Grady!  You are such a handsome little man and I am so in love with you as your Mama.  You make our life so full and happy!
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