winter’s bounty

Today we have winter.

The last few days have been grey and windy, and I hate the wind.

But today we finally have snow, a lot of snow, and it just feels warm and cozy in my home. The fire is going ( we heat with a wood stove…. a love/hate relationship ), and with the snow reflecting making it brighter, I figured it was a good time to try and take some pictures.

Now, originally I was going to take pictures of my ironstone, but I had to plan for dinner.

Enter….. bounty.

What is so satisfying about rooting around in the garage and emerging with a squash for dinner?

We have been gardening for a long time, and have two fairly large gardens. So naturally, as most gardeners do, we have a large bounty that lasts us all winter and sometimes into spring.  You would think that after gardening as long as we have, I wouldn’t get so excited over a silly squash….. but I do.

Buttercup, butternut, acorn and this….. sunshine. Don’t you just love the name of it?  When you cut into it , it smells like summer. Kind of a melon cuke-cumbery smell.

And I have bucket loads, literally.

Now the trick is to NOT have too many!  Two people can only eat so many!  Not to mention the potatoes, onions, carrots and beets we have stashed in the garage also.

Having to adjust from a growing  family of  five, to just the two of us,  has been a bit of trial and error.

I had to finally tell hubby PLEASE do not plant 400 pounds of potatoes!! Especially since I have been trying to cut out carbs!

But I think we are making the necessary adjustments,  and harvesting the right amount to keep us well fed through the winter.

I guess that’s part of living a simple lifestyle.

As I head back to the kitchen to start cooking, I thought I would add this little cooking tip….

Scoop out the seeds and such with an ice cream scoop! Really does work the best, and if you can splurge on a rosle brand one, you won’t be sorry!

Hope you have a wonderful wintery day,

Cindy

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5 thoughts on “winter’s bounty

  1. I love the photos! How do you prepare this beauty and do you add any spices, etc? I’ve never prepared or eaten squash. Geesh! I hope that doesn’t make me sound like I’m from another planet? I see them all the time at our local market and am curious. Much love, Lisa

  2. Hey Lisa,
    I usually cut it in half, scoop the seeds out, turn upside down in a roasting pan and add 1- 11/2 inches water. Bake in oven for about an hour. Scoop flesh out into bowl, add some butter and salt and pepper, and that’s it!! Super easy and soooo good for you!!
    Hope you give it a try!
    Blessings,
    Cindy

  3. I have really enjoyed your beautiful photography!

    I’m a big fan of winter squash. Roasted, puréed, any way I can get it.
    And I’ve (unintentionally) collected ice cream scoops over the years, which I use for everything, except ice cream :)
    But had never thought of using them to scoop the seeds from squash. That’s a darn good idea!

  4. Hi Cindy, Came across your blog on the Nesting Place. Love your blog and your own photos are gorgeous! I’d love to see more! Will follow you when I set up a Facebook page!! I’ve added you to my Blog List.

    Sharon

  5. Hey Cindy, Thank you so much for stopping by! You’re my FIRST comment and its greatly appreciated! Looking forward to getting to know you too and seeing some more of your lovely home!

    Sharon

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