This also works with squash and zucchini blossoms. Whatever you have on hand.

Pick the blossoms early in the morning. We put them in a glass of water to keep them fresh until it is time to cook them with dinner. They’ll close as the day goes on, but they are still fine to eat.

Ingredients:

• 8-10 pumpkin blossoms
• 1-2 cloves garlic crushed
• 1 Tablespoon Olive Oil
• Salt and pepper to taste

Directions:

• Heat the olive oil over medium heat in a skillet. Ad the garlic and saute for a few minutes, being careful not to burn.
• Add the squash and saute until the blossom wilts, about 2 minutes.
• Add salt and pepper to taste and serve.

OK, I know the anticipation of the photos of our pumpkin probably kept you up all night…so here you go. I’d hate to be responsible for any more insomnia.

The vine taking over the front walk. I’ve had to trim it back from the shrubs 3 or 4 times now.

One of four white pumpkins. The girls especially like these and have big plans for jack-o-lanterns.

Green. I don’t remember planting any green varieties…does anyone know if these will turn orange as they ripen?

I have no clue. Frankly I expected this to be a good lesson in seed planting, and really did not expect the seedlings to live. They lived alright, it grows about 8 inches a day, on days when it doesn’t rain. The husband is getting pretty grumpy as it approaches where he parks his scooter. Once bad rain and the scooter turns into a trellis.

This has brought up all sorts of useful discussions. We’ve had a lot of male and female discussions, especially since you get a t least a week of male flowers before the females are ready. I can see all this being useful when it comes time to talk “birds and bees” in a few years. Must remember to plant pumpkins.

 And the great thing is the flowers are edible.

Well, we are finally home from Florida. Lots of rain on the drive…the girls are great little travelers though. Easy to keep quiet as long as you keep the pretzel sticks handy.

We got back to a pumpkin explosion. The seeds we planted in the front yard are huge. We now have at least 6 pumpkins coming.  I’ll try to get some shots tomorrow. We did a medley of different kinds. It seems like mostly the white and green are making fruit. I was hoping for some minis, but nothing yet. It has gotten to the point the neighbors are coming by to check on it’s progress.

I did an amazing tubular bind off for the garter rib sock I started on the road. Gorgeous. And, of course, way too tight. I think I am going to pull it out and try re doing the 1×1 ribbing with a few extra stitches added in, and bind off more loosely. It is either pretty and tight, or fits and messy. Typical.

So here we are in Daytona. we’re having a working vacation. The house we are still trying to get rid of down here needed some work, so we rolled it into a week long vacation.

Other news has been sparse. I am teaching an online Algebra course this summer. It’s paying for the Tokyo trip my sister and I are taking in 3 weeks. It has meant a lot of time at Panera for me. Free WiFi and cinnamon rolls, can’t beat it.

I am trying to craft ahead a bit for Christmas this year. I am on my second pair of sock…and I have a new favorite yarn It’s a Babu Ull by Gjestal. I am doing the garter rib sock from Sensational Knitted sock. It works great with varigated yarn. Photos as soon as I get the camera to work witht he new laptop.

We got to see a turtle released back into the wild two days ago. It was a 250 pound Loggerhead they found with an impacted intestine.

PK, I promise not to spoil anything. The husband and I got to see a preview of the new Harry Potter movie at the local Imax. It was so much fun!

 We went without the girls…they’re a bit young. Although really that are totally into Lemony Snicket, so the books would be OK. There’s just something scarier about seeing it on screen.

The hubby is a reporter, and it was a screening for all the local media types. It was a hoot watching a movie in an entire theater full of extroverts used to people being excited about seeing “that TV guy”.  Lots of commentary. I’m lucky my guy is a newspaper person, I don’t know if I could live with a radio person. Loud booming voices.

 The husband said it was good, and easy to follow even if you haven’t read the books.  I am always amazed at what they cut and what they keep.

Plus, as always, it has good sweaters.  Neville had one I was particularly fond of. Look at the bag:

Well, I’m back! The past month as been busy, and I won’t bore you with all the details.

The girls and I are in full swing summer vacation mode. I am teaching an on-line math course, which is now up and running. It takes a lot of time at the beginning, so I wasn’t even pretending to blog.

This is what I love about teaching…I truly get the best of both worlds. I get to be a working gal during the year, but come summer I get to be a stay at home mom. I stayed home for a few years with the girls, and while I loved every minute of it I do not think it was in the best interest of my mental health long term. I do best with a schedule and interaction with other adults. Now that the girls are getting to be school aged it works well.

So we have long weeks of playgroup and projects planned. And lots of naps. The kids are past that stage but I sure need them!

Tomorow we make peach butter. If it works out I’ll post the recipe.

This is a recipe from my Mamaw. It is best with fresh fruit. I’ve also added blueberries or blackberries for a more Fourth of July look.

Ingredients:

• 4 cups peaches cut into 1/2 inch slices – fresh or canned
• ½ cup sugar (use 2 Tablespoons if using canned peaches)
• ½ cup butter
• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2/3 cup milk

1. Mix peaches with sugar and set aside.
2. Set oven to 350. Put butter in a deep baking dish and set in the over to melt.
3. Make the batter by mixing the other ingredients. Remove baking dish from the oven and pour the batter over the melted butter. Put the sugared peaches on top of the batter. Do not stir!
4. Bake until the crust is lightly browned, about 30 minutes.

Serve warm with ice cream.