We brought home three “Mashed Potato” Squash from our outing to the pumpkin roadside stand. After looking up on the Internet how to prepare the squash, we baked one to see if it really tastes like mashed potatoes.
The taste test…we are surprised by how yummy this squash is…mild, slightly sweet…and important to me…doesn’t taste like “squash”! Does it taste liked mashed potatoes…yes…and even looks like mashed potatoes in color and texture after baking…amazing!
Here are the steps to prepare the Mashed Potato Squash:
Preheat oven to 350-degrees.
Line a baking sheet with parchment paper.
Wash squash thoroughly to remove all dirt.
Using a strong knife that cuts straight, slice in half.
Scoop out pulp and seeds.
Lightly brush inside flesh with olive oil.
Sprinkle with salt and pepper.
Place flesh side down on parchment paper.
Place in oven and bake for one hour.
Remove and cool in pan on parchment paper.
Scoop out cooked insides and serve in bowl like mashed potatoes!
When we visited the pumpkin roadside stand last Friday, I picked out five ornamental pumpkins. I stacked three of them to make a pumpkin totem for our back yard patio area. I also gathered flowers still in bloom in the back yard and filled an old galvanized watering can with these flowers to create a little autumn vignette with the three-pumpkin totem. The warted orange pumpkin is something David wanted…not quite my taste! The “warts” are a natural feature. They have become popular enough to be bred commercially for the purpose of making scary Jack-O-Lanterns.
I want to say something about the first three pictures below. Notice the light on the pumpkins and the floral arrangement. The sun was setting when I was taking these pictures and the sunlight was filtering through the back yard trees, casting a soft glow on the pumpkins and flowers. I must have taken a couple dozen pictures during a 10 minute time frame because the light was constantly changing as the sun was setting. After viewing all the pictures I decided the first ones I took were the best because the sunlight hit that yellow dahlia just right to make it pop. I found it to be a very interesting lesson on playing with light in photography!
The front porch has been in autumn mode for at least a couple weeks even though the warm summer weather has extended late into September. I am ready for the seasonal change! The latest autumn addition to the front porch are two gray-green ornamental pumpkins to compliment the green porch furniture and front door.
Three ornamental pumpkins stacked to create a totem in back patio area
Pumpkin totem paired with an arrangement of late summer blooms from the back yard
Setting sun adds its own magical light to this colorful arrangement…notice the grass plumes I placed in the watering can spout on the left to look like “water” streaming out
Front door scarecrow with vintage quilt hat
Table, chairs and wicker bench all decorated for fall
Gray-green ornamental pumpkins from our pumpkin roadside stand visit
Battery pillar outdoor candles with timer come on at night in the lanterns
Vintage linen table cloth with autumn colored cross-stitch design and maple leaf placemats
Cozy quilts and flannel in place for some cool night relaxing
David had taken Friday afternoon off for an appointment and afterwards with some time on our hands we drove to a pumpkin roadside stand in the country located on Holt Road between Meridian and Zimmer Roads (Okemos and Williamston).
I wanted some ornamental pumpkins to make a pumpkin totem for my outside autumn decorating. I was not disappointed! All sorts of ornamental pumpkins, along with many varieties of squash and gourds were on display for the choosing. David picked out several kinds of squash. I had fun stacking different ornamental pumpkins in various colors until I found just the right combination to take home.
While we were busy deciding on our pumpkin and squash choices, a couple drove up on their motorcycle. They had stopped at this pumpkin roadside stand the day before and picked up some “mashed potato” squash. The couple said this squash tastes just like mashed potatoes when cooked and they wanted more! David decided we had to have some too!
This pumpkin, squash and gourd roadside stand is situated on a country property with an old house being renovated. Parking is on the side of the road. Payment is the honor system with cash or using a phone app. It turned out to be a fun early autumn outing!
A stop in the country for some fall produce
Wagon and baskets of assorted pumpkins, squash and gourds
Lesson #1 was creating the “Moribana” design using a shallow vase container with the kenzan positioned on the front left side. Lesson #2 is the reverse…placing the kenzan on the front right side and creating a mirror or opposite image.
Limelight Hydrangea blossoms from my back yard created the two main branch structures plus the depth branch. The Limelights have started to transition from pale green into their autumn shade of pale pink. I used Rudbeckia stems for the remaining third branch structure and filling flowers.
At the beginning of this year (pre-COVID), I traveled to Meijer Gardens in Grand Rapids MI to take a morning class on the subject of Ikebana – the art and study of Japanese Flower Arrangement and Design. Learning to do Ikebana has been on my Bucket List for some time and this was my first opportunity to have a hand’s-on experience.
After the class I asked the instructor about the possibilities of further study. To study the formal coursework of Ikebana, one needs a certified Ikebana teacher. The closest one(s) actively teaching (according to the instructor) are in Chicago…a four-hour one-way drive for me.
Later in the evening the instructor emailed me a list of Ikebana book resources and other information. One was a link to Ilse Beunen, an international Ikebana teacher and artist who lives in Belgium. Ilse has an online e-newsletter (for free) so I signed up to receive it.
When COVID hit, everyone was impacted including Ilse. She lost the income from teaching Ikebana in her studio since everyone was in shut-down mode. And like so many, Zoom became a new tool for Ilse to use to connect with people and help with her income flow.
Through her e-newsletter, Ilse announced she would be offering in July a four-week introductory Ikebana course via Zoom open to only six participants. I immediately registered and got in! During these four weeks via Zoom Ilse demonstrated various Ikebana techniques and each participant worked to replicate her designs/techniques in their own homes.
At the end of this four week summer course, every class member expressed their desire to continue with Ilse in the formal study of Ikebana…via Zoom. Ilse was inspired by the success of the Zoom summer session and decided to teach the formal Ikebana course work to us six students starting on Monday, August 31, 2020.
One of the original six summer students decided she could not commit at this time to the formal study so another person has filled that opening. We are an international group, four here in the US, one in Turkey and the other in Belgium…plus Ilse in Belgium.
Each Monday class via Zoom is structured with Ilse demonstrating the lesson’s design. During the week, we are to do a practice piece of that design and send Ilse a picture so she has an idea of how well, or not, we are comprehending the lesson. At the next class each student then does that design in real time (in front of the computer) for Ilse to help us further with learning how to properly execute the design.
There are a total of 110 lessons to complete the full basic course work of Ikebana and it takes a minimum of two years. From there, once the basics are known, students of Ikebana are able to do more abstract and creative designs. As Ilse says to us, everyone serious about Ikebana must master the basics first.
Ilse has started us with a traditional Ikebana design called “Moribana”. This design focuses on lines created by a combination of branches and flowers. Using a flat, shallow vase container filled with water and a kenzan (a needle studded metal disk), the branches and flowers are placed in the kenzan at exact positions and angles.
Here are my two Moribana Lesson#1 designs…first one is the practice design using six of the dozen fresh roses I bought at Kroger and apple tree branches from my back yard. By the time of the “do-it-live” Zoom session, the remaining roses opened up so much I did not need as many to complete the design properly. I personally like my practice design the best of the two. Ilse liked it too…gave me a “WOW” in her comments to me!
Last Sunday, David and I, along with Soapy, drove to Sylvania, Ohio for our September visit to the Sweet Shalom Tea Room. This month’s theme is “A Leaf Peeper’s Tea” in celebration of the approaching autumn season. We met up with our dear tea friends, Betty and Ron Hill.
At each place setting was a caramel apple waiting to be decorated. An assortment of little edible decorations were on each table to use for this purpose. We each had fun with this special and seasonal activity…we all agreed David won the prize for most creative!
A delicious tea meal along with a presentation on best scenic road trips in Michigan to see fall color rounded out another wonderful time with the folks at Sweet Shalom. Thank You!
Personalized menu with September’s theme – “A Leaf Peeper’s Tea”
Caramel apple at each place setting waiting to be decorated
Generous assortment of caramel apple decorating treats
David and Ron very thoughtful about decorating their caramel apples!
David’s completed masterpiece!
David’s wins for being the most creative…at our table!
My apple on the left and David’s on the right
September’s tea meal starts with a delicious Harvest Vegetable Soup
Cheddar Chive Scone accompanies the soup
Tea server of savories and sweets – Cucumber Tea Sandwiches, Turkey Tetrazzini, Veggie Confetti Tumble, Beefy Cheesy French Bread, and Pumpkin Run Cake with Rum Butter Sauce
Finial Dessert – Apple Dumpling with Whipped Cream
On Sunday, September 11, 1977 at 5:00pm, David and I were married on the campus of Michigan State University in the Rose Garden behind the Student Services Building. Beaumont Tower was chiming the hour. The weather was perfect…clear sunny skies and mid-70’s temperature. Our immediate families were present to support us and celebrate the occasion. A retired reverend officiated the ceremony. Afterwards we all gathered, including the reverend and his wife, at the Grate Steak Restaurant in East Lansing for our wedding supper.
The Grate Steak Restaurant was part of the Win Schuler’s line of restaurants at that time. Sadly the Grate Steak has been gone for years. Out of all the Schuler restaurants that were once around in Michigan, the only one left is Schuler’s in Marshall MI.
Over the years many of our birthdays, holidays and anniversaries have been celebrated at Schuler’s in Marshall. And this year’s anniversary was enjoyed there as well. David and I have one favorite entree that we order…London Broil. Unfortunately over the last couple years we weren’t seeing it on their menu…and stopped going.
At some point I had a conversation with a manager about this. He explained that yes the London Broil entree is hit and miss on their menu now, sometimes only showing up during the Christmas holiday season. He also said when we make our reservations to specifically ask for the London Broil and the chef will prepare it for us if he has the ingredients on hand.
So last Friday, September 11, 2020, on our 43rd wedding anniversary, and with a 5:00pm reservation …Schuler’s came through for us with a delicious meal that included all our favorites…Schuler’s Cheese and Crackers, Schuler’s Salad, London Broil, and Creme Brulee (with a Raspberry Swirl) for dessert! Thank You Schuler’s!
On July 10 (2020) our Mom had her 88th birthday! Happy Blessed Birthday!
David and I celebrated with Mom on Sunday, July 12 when we were looking after her while my sister and her husband were away for the day. I decided to do something fun by having a Birthday Tea Party supper for the three of us.
Since we were going to be with Mom at my sister’s home, I brought over the white lace table linens, china and glass tableware, gold flatware, teaware and tea food needed for our special meal. It was a pleasant day so I set things up on their back screened-in porch.
I made my version of Gazpacho Soup which I served in glass cups and placed on our Haviland china plates. I used my grand-mother’s Haviland china for the same reason as at our May Porch Party…to include her in spirit in our festivities.
We had five savories, a fruit, and four tea desserts that were plated and presented on a three-tier server. Earl Grey Black Tea was poured from a tea-cozy covered tea pot into the Haviland china teacups. I prepared the savories and fruit. All the tea desserts were purchased pre-made from Kroger.
Happy Birthday!
Table set and ready to enjoy a Birthday Tea Party Supper
Three tiers of tea treats
Top tier plate: Cucumber-Dill Blossoms on White Bread, Egg Salad on White Bread Tea Sandwiches, Roasted Grape Tomatoes & Pesto Crostini (French bread)
Middle tier plate: Chicken Salad with Dried Cranberries & Pecans on Croissants, Green Olive & Walnuts with Cream Cheese on Whole Wheat Tea Sandwiches, Fresh Watermelon Slices
One of the things I really wanted in my garden this year were Dahlias…a late summer blooming plant that are suppose to produce large gorgeous flowers in an assortment of colors. I planted a total of 15 dahlia tuber-bulbs in early summer, each in their own pot around the back yard. There were some duds which I replaced, and all 15 dahlias did manage to sprout and grow during the summer. But as we are now into September I admit I am not over-whelmed with their production of flowers as I hoped. Only about half the plants produced any flowers.
The ones that produced lovely large flowers were bent over by the heavy rains which finally showed up after such a hot and dry summer. I walked around and cut some of the better blooms and arranged them in a glass to enjoy and share with you.
In a recent catalog I saw Nordic Ware bread pans that have a 3-D pumpkin design. I decided to look for them on Amazon, found them and ordered two pans.
My sister recently shared some of their garden tomatoes and zucchini…Thank You! The tomatoes we enjoyed sliced for dinner…yum! I have a recipe for Pumpkin-Zucchini Bread that makes enough for two 9″x5″ loaf pans so I made a batch using the garden zucchini in the new Nordic Ware pumpkin pans. Another yum!
After thoroughly washing and drying the new pans, I lightly coated the interior of the pans with a flour-oil baking spray then added the prepared pumpkin-zucchini bread batter. After baking the bread and cooling a bit in the pans, the baked bread literally dropped out of the pans…so no problem with sticking especially with all the intricate 3-D detail! The two loaves are perfect in detail!
I have a folder of quick (batter) loaf bread recipes and there are quite a few with pumpkin bread variations. While I like my Pumpkin-Zucchini Bread recipe, I plan to try some others during this fall season with my new 3-D pumpkin pans to see which one wins out in taste, texture and presentation!
