Yesterday was the last day of my fall fun activity list. My lobster and I had our horror movie marathon and that was the last item we were able to complete. We didn’t finish ‘have game night’, ‘roast pumpkin seeds’ or ‘go on a nature hike’. Eighteen items out of twenty-one is not bad, we can just save the last three for next year. We enjoyed the activities on the list, there were lots of new adventures, and I think we may have added a few more fall traditions to our list. My favourite activities were the haunted house and the corn maze. It was a great way to get up and out of the house since both of us tend to be homebodies. Can’t wait until next fall.
This weekend I went on an adventure with my Lobster to Springridge Farm. One of my favourite times to visit is during Autumn when the apples and pumpkins are out and the leaves are changing.
After a delicious lunch we picked out a batch of apples and a bottle of apple cider. It was now time to head home to start preparations for Thanksgiving. I am making a pumpkin pie and homemade perogies for our feast next weekend.
I have a wheat intolerance so I decided to make a batch of perogies using spelt flour. I love experimenting in the kitchen and trying new things with a recipe. The dough worked out great so we cooked a couple to try and they tasted just as delicious as the original recipe. I am so glad the recipe worked as perogies are one of my favourite dishes. I also whipped up a few batches using the original recipe for those family members that are not as adventurous when it comes to trying new foods.
The change of seasons has begun and I love this time of year. Oh autumn how colourful you are. I especially love all the pumpkins everywhere. They are probably one of my favourite things. Carving pumpkins and eating pumpkin pie are some exceptionally memorable pastimes of mine. Now I am not one to go changing a good thing but I came across a recipe and thought I would give it a whirl. Pumpkin Ice Cream. It sounded a bit odd at first but then I got curious and had to try it out. I’m not going to lie, it’s unusual and I couldn’t eat it all the time but I was pretty impressed. It was a nice little treat to start off the autumn season.
Pumpkin Ice Cream
* 4 Bananas
* 1 cup pumpkin purée
* 1/3 cup maple syrup
* 1/2 tsp cinnamon
* 1/2 tsp nutmeg
* 1/2 tsp ground ginger
Blend all ingredients together. Freeze. Enjoy!
* may need to thaw slightly before eating
* dairy free
* no added sugar