toasted pumpkin seeds

I usually toast the pumpkin seeds from our carved Jack-o-lanterns, but this year, I tried this recipe, which calls for boiling the seeds in salt before toasting. Added a nice lightly-salted flavor. I love the smell of the whole process- so fall.

pumpkin cheesecake

Made this pumpkin cheesecake last night (I got the link from Simply Serina- thanks!). I cheated and made up my own directions for part of it mostly because I don't yet own a springform pan, and started making it too late in the evening to acquire one. But it still turned out delicious. And since the pan I used was considerably smaller than a 9-inch springform, we have a bunch of the filling left over in the fridge-- enough to make a second small one in the next couple of days.
I didn't used to care for cheesecake, but now it's one of my favorite desserts- as well as anything with pumpkin. And it's much easier to make than I anticipated, so I'll be buying a springform pan or two to make them the proper way in the future.
This stevia sweetened pumpkin pudding is next on my bake list.

eating for fall

Autumn is probably my favorite for in-season recipes. We've been out-of town for a while and have just been negligent of both blogs lately, but I have a slew of fall-foods on our calendar. Last night, we enjoyed our first pumpkin soup of the season- one of my favorites- served with Parmesan cous-cous and broccoli with cheese sauce- and apple crisp for dessert. Tonight, we had gingered kale and tofu over brown rice and green salad with pears (both recipes from Simply in Season). That was one delicious meal.
I'm glad we don't live closer to Whole Foods. The kids and I went there today after the Toy Lending Library- also in shadyside, and that place is hard to get out of. We ended up going through the line twice. My list was only a quarter crossed off though, because they're so pricey on most things. I'm looking forward to a bigger garden next year.