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Probably something you would like…





Still need a Halloween costume? These downloadable and printable masks designed by Wintercroft are amazing! (Thank you, Elizabeth S. for sending me these!)


Um, how great is this Alexander McQueen cabled skull sweater? For $1000 bucks and some change it could be yours! Or you could chart something similar and make it yourself.

What’s making you happy this Halloween week?

Stuffed and Roasted Pumpkin

You know, there are times when- in spite of all your good intentions and planning- outside event conspire to bite you in the ass.

Yesterday was one of those days for me. I had planned to make and serve my new recipe for Stuffed and Roasted Pumpkin on Tuesday, and then blog about it on Wednesday. But Tuesday got a way from me a bit and by the time I started preparing my mise en place together, it became obvious that it was too dark in my tiny kitchen to take photographs with natural light. FOILED!

I decided to put the project off a day so that we could have good pictures for the blog. And woke up Wednesday morning to a gloomy gray, cloud-covered sky. That lasted the whole damned day. FOILED AGAIN! This time, I decided to soldier on.

The thing about a recipe such as this one is that you don’t really need a recipe. All you really need is the idea– then you can run with it and make it your own.  It’s sort of like Thanksgiving stuffing. You find a version you like and then you tweak it to make it your own.

So here’s my version of a Stuffed and Roasted pumpkin.

headless pumpkin

Step 1: There is really no way around this. You are going to have to cut the top off your pumpkin Jack O’Lantern-style (reserving the lid) and clean it out. There is not much i this world I hate as much as cleaning out pumpkin guts. That feeling of the pumpkin juice drying on your forearms is just too much to be bear.  But it must be bourn, I guess, if you want to eat a stuffed pumpkin. Scrape out all the seeds and stringy stuff- I find it helps to think really hard about something else while you’re doing it.

Rinse the pumpkin inside and out and then pat dry with paper towels.

Step 2: Assemble your stuffing ingredients. You will need bread (preferably day-old) cut into one inch cubes. I use a round Italian loaf from Harris Teeter, La Brea Bakery brand, I think. I actually cubed my bread the night before because the drier your bread is, the most deliciousness it will absorb.

Pretty much everything else is optional, depending on our taste. For this stuffing I used:


1 large Honey Crisp apples, diced

1/4 pound of gruyere cheese, cubed

6 ounces of pancetta, died and browned

a handful of dried cranberries

four or five sprigs of thyme, leaves stripped

one minced garlic clove


Throw everything in a large bowl along with your bread crumbs and mix well. I used my hands because, after spending half an hour elbow deep in a pumpkin, I was up for anything.

I DID NOT add salt to the stuffing mixture. There was plenty of salt in the pancetta and the gryuere to season the whole recipe, but I did add a few twists of fresh ground black pepper.


Step 3: Stuff everything into your pumpkin. You can really cram it in there, sense there are no food safety issues here as there are with stuffing a turkey. Fuller is better.


Step 4: You’ll need to add some kind of liquid to your stuffing at this point. I used one pint of heavy cream, because that’s what Dorie Greenspan used, and what my friend Sean used when he made a version of this last weekend. Sean referred to the results as a savory bread pudding stuffed in a pumpkin, and that was the result I was going for here. You could also use 1 1/2 -2 cups chicken stock here, or even vegetable stock. You want to add enough liquid to moisten the stuffing very well, but you don’t want it to be soupy.

Step 5: Pop the reserved pumpkin top back on and roast the pumpkin on a baking sheet at 350 for two hours, removing the cap for the last ten minutes to allow a bit of the liquid to evaporate. You wan the pumpkin to be fork-tender but not collapsing when it is done.

Now, by this point in my cooking process, my kitchen was almost completely dark. I couldn’t even get a bad picture with every light in the kitchen on. So I am going to rather shamelessly swipe my friend Sean’s picture of his version of this recipe so you can see what this thing will look like when it comes out of the oven. We used very different kinds of pumpkins but the idea is the same.

Stuffed and Roasted Pumpkin

Now here’s the fun part. Doris Greenspan says that you can either use a big spoon to stir everything together, scraping the pumpkin from the side and mixing it into the pumpkin like I did (delicious but not so pretty) or you can slice the pumpkin the way Sean did. Sean is a braver man than me.


Obviously, Sean’s way makes for a much better presentation. Who could be unimpressed by this?

My friend Susie made another version of this recipe and posted it on her blog.  She is the former editor of the only cooking magazine that matters, Fine Cooking Magazine, and is a much better planner than I, as all her photos are lovely and taken long before sundown. Also, she and I used the same kind of pumpkin– the Long Island Cheese pumpkin, and you should pop over there just to see how mine would have looked if I had been born more organized.

The Stuffed and Roasted pumpkin was absolutely delicious. My family was skeptical until they tasted it– it is positively ambrosial! The combination of the salty pancetta and the sweet apples was sublime. And the gruyere! Oh my Lord, the gruyere!

This would make a great Thanksgiving side dish, although I encourage you to try it at least once before then as a confidence booster.

Probably something you would like… Halloween Edition 2014

[So I had planned to have my new stuffed pumpkin recipe posted today, but I got kind of a late start with dinner yesterday and quickly realized it was way too dark to take good food pictures. So my family had take-out Thai and you are getting a PSYWL post today. But come back tomorrow-- I'll be starting dinner early today and those pumpkin pics will be glorious!]


eyeball cookies

Eyeball Cookies. Because EYEBALL COOKIES.

Garlic Soup

I originally wrote this Garlic Soup recipe for Valentine’s Day but it’s also probably your best defense against vampires on Halloween. BONUS: It’s delicious and you will want to eat it every day of winter.

Halloween for Preggos

Guess what this pregnant lady is going to be for Halloween? Yup, I finally got to order this t-shirt that I blogged about so many Halloweens ago. (I blogged about this two years ago. I NEVER thought I would be the pregnant lady who actually gets to wear it. Life is nothing if not unexpected.)


Every year, I say I am going to make Pumpkin Dream Cake. This is the year, dammit!

I never remember to soften the butter when baking. This is pure genius.

Unplugged Wedding Photography

Okay, this article is actually infuriating but  I want you to read it anyway. Please don’t be this wedding guest. Pretty please.

If you are the easily queasy type, DO NOT WATCH THIS VIDEO. For everyone else, check out this crazy relative of the star fish called the Basket Star.  So creepy but I can’t stop watching!

How to Properly Construct a Sandwich

As everyone who knows me knows, I hate sandwiches. When someone is trying to give you a sandwich they are cheating you out of eating something good. (Ironically, most of my pregnancy cravings have been for sandwiches. I am becoming that which I loathe the most!) This article about proper sandwich construction should be must-reading for everyone who has ever championed those soggy excuses for a meal.

Pumpkin Fondue!

Dear Lovely Readers, I originally posted this recipe way back in 2009. Since then, it has become a yearly tradition in my house and it never fails to wow a crowd. Thanks to my friend’s Susie and Sean, (and my honorary friend, Dorie Greenspanwhom I’ve never met but I’m convinced I would really like in real life) I am working on version 2.0 of this beauty today. It will be more stuffing/bread pudding than fondue, but I have great expectations for it. I’ll post the new recipe tomorrow but, in the mean time, this one is awfully damn good.



What do you do with a boatload of winter squashes and pumpkins that you bought to use as decoration? That’s the very question I was asking myself this morning. Because I have a PATHOLOGICAL aversion to wasting food, especially now that money is so tight. Seriously, I think I must have gone hungry in a former life because I can’t sleep when I know that the milk expires tomorrow morning AND THE JUG IS HALF FULL!!! Makes me want to wake up the whole house and force everyone to enjoy a delicious, icy cold glass of very-nearly-spoiled milk. YUM!

So about those pumpkins and squashes. First I poked each of them and determined which were likely to keep in the pantry the longest and which had to be dealt with. Then I roasted the squashes, scooped out the good stuff and froze it in gallon ziplock bags. I wanted to save the pumpkins for pies so I sliced three of them into wedges and roasted them as well.

I set aside the biggest pumpkin for tonight’s dinner and it was so lovely, so comfort-foody, so perfect for a rainy, depressing, day-after-Christmasy kind of a day, that I took pictures so I could share it with you. The recipe is from the new Gourmet Today Cookbook. (The one with the sticker on the cover that says, “A subscription to Gourmet Magazine is included with the purchase of this book.” It’s still a great book though.)  It’s called Roast Pumpkin with Cheese Fondue (page 632) and more perfect it could not be.


Take a pumpkin that’s around 7 pounds, wash it to get all the dirt off and then cut a smallish hole around the stem, jack o’latern style.



You now have the unpleasant task of scooping out the seeds and goo. I use a big metal spoon with a long handle to cut down getting sticky pumpkin guts on my hands. An ice cream scoop works well too.

If you are lucky, you’ll have someone in your house who loves roasted pumpkin seeds and is willing to pick through the goo to liberate the seeds. In my house, that person is Erin.


So now you have a scraped out pumpkin suitable for filling. Let’s fill it up, shall we?


You will need 1 cup of chicken stock or broth (please don’t tell anyone that I am using boxed broth- I haven’t had time to make my own since we moved) 1 1/2 cups of heavy cream, nutmeg, salt and pepper.


Combine with a whisk set aside for a minute.


In addition to the chicken stock/cream concoction, you will need one baguette, cut into half inch slices and lightly toasted, and 2 cups of grated cheese. I used half Gruyere and half white cheddar. The recipe actually called for Gruyere and Ementall but I had a ton of Irish cheddar in the fridge, so I used that.

Put a layer of bread in the bottom of the pumpkin, followed by a handful of cheese and a half cup of the stock/cream mixture and then repeat. You may not use all of the bread or cheese but you should definitely use all the stock/cream. Just pour any extra on top at the end.


Once your pumpkin is stuffed, popped the lid back on it and place it in an oiled roasting pan. Then brush the pumpkin with a little olive oil and pop it in a 450 degree oven for an hour and 15 minutes to hour and a half.


Here’s what it looks like when you take it out of the oven.


Hot and bubbly. Slightly browned.



Oh my goodness. Serve by scooping out some of the cooked pumpkin with the cheesy bread filling.

This dish is crazy good and just perfect for a cold and rainy weeknight. It would also make the most amazing Thanksgiving side dish. Grab a pumpkin before the season’s over and give it a try.

IMPORTANT UPDATE: A reader who tried this recipe nearly had a disaster when the stem of her pumpkin CAUGHT ON FIRE in the oven.  I strongly advise you to either pop the stem off your pumpkin before putting it in the oven or soaking the stem in a glass of water until it’s thoroughly wet. You could also try wrapping the stem in aluminum foil before baking.

My current Work in Progress

Now, y’all know I am never happy unless I’m working on the next big project. Well, this one may be my biggest one yet.

Gibbs-Ferritto Baby

This gorgeous baby will be joining be making his or her appearance at the end of April. We are over the moon.

At last, our Moonshine Design Contest Winner!

You know what the worst part of taking time off is? All the stuff that you fall behind on while your away! I will be playing catch up for the next couple of weeks on some things that are long over due.

First up is announcing the winner of the Moonshine Design Contest that we sponsored in conjunction with my good friends at Jimmy Beans waaaaay back in June. We received so many amazing, lovely and thoughtful entries! I was certainly very glad that I wasn’t in charge of choosing the winner, because it would have been impossible for me to pick just one design.

The folks at Jimmy Beans selected a pattern named Lianaby first time designer Gus Baxter, and then worked with him to turn the pattern into a four skein pattern that created a more generous wrap.

Here’s a bit about Gus, in his own words: “I took knitting lessons from Close Knit in Midland Park, NJ (previously in Wyckoff, NJ), in January 2014.  A month later, I was offered a position to work at the shop.  Being around my coworkers, who are all more accomplished and skilled than myself, has instilled a sense of fearlessness in me.  Even if I run into trouble with a difficult pattern or stitch, there is a shop full of talented knitters that can always help me understand it.  So I have been knitting for 7 months now.  I love it.  This is my first original design.  I have a bachelors in Biological Anthropology from Drew University in Madison NJ, where I studied the human skeletal system and our biological history in great detail.  Structure is an important influence for me.  The human body would be immobile and shapeless without the skeleton, much in the same way that a building would collapse without its internal structure.  Structure is found everywhere in nature, from the smallest cell wall in a plant cell to the largest tree that makes up a forest.  I like using these structures as the inspiration for my design elements. “

So, for those of you keeping score at home, Gus learned to knit in January of this year, got a job at a yarn shop, designed his first pattern, entered a design contest and won it six month after picking up a pair of needles. I suspect that we have discovered a future knitwear designing superstar here, y’all.

And without further ado, I give you Liana.

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How much do I love this shawl? Very, very much.

_DSC1910 _DSC1920 _DSC1934

[FYI, this pick are of the 3 skein version of the pattern. The four skein version is just that much more lovely and amazing.]

Sadly, I had to say goodbye to Liana this week. I overnighted it back to Gus this weekend so he can take to Rhinebeck this weekend. If you see Gus and his shawl at the festival, please do go up and introduce yourself. I would love for him to be recognized by fans! But if you aren’t going to Rhinebeck, feel free to leave him a comment here– I’ll make sure he sees them all. Now, you are probably wondering how you can get hands on this pattern. So glad you asked. Liana is available with Jimmy Beans amazing Moonshine Bouquets. I got to see these in person when I was in Reno this summer and they are absolutely adorable. The stems are knitting needles, of course.Yarn Bouquets for Knitters!   More later this week, including a sneak peek at the very exciting project I’m working on.   Big congrats to

Arising from the Dead

I have been AWOL for the last couple of months, which I guess makes this a zombie post? Life had been crazy busy with work and family obligations, a couple of health issues and one big project that I will write about next week. But mostly I’ve been trying to slow down a bit and enjoy the lovely fall we are having.

It has always been my habit to jam pack every single day from the moment I get out of bed until it’s time to return. My To Do lists are epic and, most of the time at least slightly aspirational, as no mere human could possibly accomplish all the tasks I set for myself on a given day. I’ve lived that way for as long as I can remember but things have changed in my life in the past year or so and I am enjoying the slower pace that comes along with having other people in my life.

Last year, I was lucky enough to meet the love of my life.


He is kind, funny, smart, loyal and devastatingly handsome.

Because I am me, it took me a very long time to believe that this amazing man was interested in me, but over time, I realized that we were pretty amazing together.

Last week, on the anniversary of the day we met, in the exact spot where we met, Mike asked me to marry him. It was the singularly most romantic moment of my life.


Getting engaged quite unexpectedly renewed my urge to write something for this blog  because I was so anxious to share this amazing moment with all of you, who have been with me through the struggles and joys of the last seven years.

So this blog will be returning from the dead. Maybe not with the manic zeal of the old old days, but with a renew dedication to sharing the things that matter with each other.

There are good days ahead, my friends.

Farm Dogs

I think most of you are well acquainted with the farm dogs.  Currently there are four Maremma Sheepdogs living on the farm to protect the livestock. Maremmas originally hail from Italy, where they were bred over the centuries to withstand the mountain weather and protect sheep and goats from predators. They are related to Great Pyrenees dogs, which is why they look so similar,  but are distinctly their own breed. Our dogs are big, lovey, marshmallowy fluffballs who love people and their flock alike.

Fettucine, or Cini, for short, has been around the longest.


He’s about 11 years old, and beginning to show his age a bit.  Occasionally his joints bother him, and we keep arthritis meds for him for when he’s having trouble.  Otherwise he still loves to run and play and chase deer.

But what Cini really loves, is little kids.


He will follow Oona anywhere she goes.  When other little kids come around, Cini is the first one to greet them and ask for belly rubs.  Being a big, 120 lb dog he can sometimes end up scaring the little ones whose feet he wants to sit at, but I’ve never seen anyone not warm up to him yet.


Most days Cini can be found lounging on the back deck.  If the weather is really bad, we bring him inside.  A lifetime of devoted service to his flock has earned him a cushy retirement, even if he doesn’t seem to accept that he is retired.

He has fathered a few pups in his life, and we still have two: Sabine and Orzo.

Orzo is still quite a teenager.  He is rather bratty, and like his mother Lucy, prone to escape.


Orzo, on the left, with Lucy

There’s been no keeping him and his mom inside the fence with the flock, but they do manage to do a marvelous job patrolling outside the fence, keeping away any critters who might intrude (usually deer).  During the day they stay on the deck with Cini. Orzo is 3, and is from Lucy’s last litter with Cini.  He has his dad’s love of people to balance out his mom’s brattiness a bit.


Sabine is Cini’s daughter from Susan’s dog Biscotti, who sadly passed away when Susan  still lived in the Hudson Valley. She is one of the goofiest and friendliest dogs you could ever hope to meet.


She has her father’s sense of obligation to the flock.  Sabine is the only dog here who stays with the sheep and doesn’t try to escape the confines of the fence.  On the rare occasion that she’s slipped out a carelessly open gate, all I need do is call her back and she dutifully comes straightaway.  Sabine is the essence of “man’s best friend”. If you’re out in the field working the sheep, you can count on Sabine’s nose to be right there at hip level, as close to you as possible.


Recently she’s taken advantage of the goats’ chewing through the fence to the hay bales; she’s made herself a spot between two of them to snooze during the day.


Recently when we’ve managed to convince Lucy to stay in the field, she joins Sabine in the hay fort.

Lucy is mom to two litters fathered by Cini.  All of those pups have been adopted out to other farms except Orzo, who I claimed the moment I saw him!


If Lucy were a human, we would admire her greatly. She is headstrong, smart, knows her own mind and won’t let anyone tell her what to do!

There have been plenty of times when we’ve all been so frustrated with Lucy we’ve wondered how we could possibly manage her.  As she’s gotten older, she’s calmed down quite a lot and a little more patient with us as we try to figure her out. She’s quite taken to Paul, and he is the one I call when she needs fly ointment on her nose, or when she’s stuck in the fence and mad.  She respects him in a way I haven’t seen with anyone else she knows.

We’ve stopped trying to confine her, since she’s so much happier and well behaved when she can roam at will.  It still concerns me that she may venture too far or annoy the neighbors too much, but so far we haven’t seen too much of this (knock on wood!).  She and Orzo (her constant companion) do a fantastic job of greeting all of our visitors.

Every time I walk out the door I see four big, happy dog faces and am reminded how lucky I am to be able to care for them right now, and how lucky we are to have such gentle giants to watch over the flock (and us!).

Dyeing, Dyeing, And Even More Dyeing!

A little while ago I received several large boxes full of Juniper Moon Farm Share Yarn. This is always super exciting for me because it’s my first peek at the actual finished product pulled off the backs of the sheep we know and love.


My craft room overfloweth! (and my living room, and my garage…..)


Can’t you just smell that sheepy, wooly goodness?

The Cormo feels divine, and I adore it in its natural state.


I get to have fun playing with colors!

Susan gave me some suggestions for color idea this year, and combined with that and a look at previous year’s colors (to be sure I didn’t repeat anything too recent), I started playing around with the dyes.  I wanted colors that were rich but not overbearing, and I wanted to use colorways that I could get consistency from.  Since we dye in smaller batches I didn’t want each batch to be wildly different than the one before it. Reds are notoriously difficult (in my experience) with this, but after some experimentation I found one that worked.  The blue I loved immediately, and the purple gave enough variety in shading to be fun without looking blotchy.


I am really pleased with the results.  I also love how nicely the yarn blooms out after a bath.

The dyeing will begin in earnest once everyone who bought a share indicates their color choice, and then it will be shipped out the very instant it is dry.

I hope everyone loves this fiber as much as I do!

Happy Fall, Y’all!

The cutest pumpkin in the patch!

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