Weekly Food Fun

Well, this was definitely a week of Smiles and Trials.

The Smiles, taking my son to a pumpkin patch for the first time.

Since I didn’t get pumpkins planted in the garden this year, we headed out to a local farm, Judd Pumpkin Patch to get our annual supply.  It really was so much fun, and, I also realized that I don’t think I have ever been to a pumpkin patch.

Judd Pumpkin Patch:  Facebook Blog.

The trial, I hurt/aggravated/sprained my back, not only once,  but twice.  And, I will admit not even doing anything strenuous, or fun, or cool.  The first time taking a heavy awkward piece of trash to the trash can.  Through the week all was going well, and feeling better day by day. Then it struck again.  Not a magical strenuous activity, nothing fun…but, stretching as I was waking up. Really?!?!  Really?!?!  Welcome to this age where a cough, a sneeze, a stretch will throw your back out.

Though, through it all, we still need to eat.  So, thankfully there were a few freezer meals I heated up.  Definitely a plus, always try to stockpile some meals in the freezer for when you need something quick and easy.

Luckily the trout my husband caught last week was big enough for a couple of meals.  So instead of Salmon Patties, I made Smoked Trout Patties.
I actually think these turned out better than salmon patties. Recipe here.

Lemon Chicken over Hawaiian pasta.  And of course I had to do a side of tomatoes and avocado with lemon zest and sesame seeds.  My tomato plants haven’t realized it is fall yet, they are still flowering and ripening every day.  I am very happy I can still enjoy fresh picked tomatoes mid October. The chicken is simple, cut into chunks, simmer in a pan with garlic, pepper, lemon juice and Zesty Italian dressing until fully cooked.

lemon chicken

Due to our adventure to the pumpkin patch we have pumpkins to work.  We started the process before I hurt by back the second time.  And ,unfortunately once you start the processing, you can’t really stop mid way through.  The pumpkin was started in the oven, when it wasn’t completed by bed time, I put it in the crock pot overnight.  It was perfect to puree in the morning, ready for some bread, pumpkin butter and freezing the rest for pumpkin pie for the holidays.

Pumpkin Zucchini Bread recipe here,
Of course I had to add some to it.  I added about a tablespoon of molasses, and used about half the sugar the recipe called for and used half regular sugar and half brown sugar.

Pumpkin Butter recipe here,
The recipe is for a large batch, since I have never tried it before, I started with 1 cup of pumpkin, 1/4-1/2 cup sugar, and added a little molasses. I like a lot of spice taste so I used close to what the recipe called for on spice, and 1/4 teaspoon salt.

Enjoy the Fun of Food!



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