One of my favorite fall traditions with my mom was making pumpkin planters. Its very easy but I love the look and seeing the little arrangement always makes me happy.
This year, fall is a little different. It is “technically” fall here in Utah but the 85-90 degree weather is a much different fall feeling than my Seattle soul is used to.
I made my planter using creeping jenny, a simple ivy and a beautiful pansy.
Simply cut a hole in the pumpkin and scrape the insides out just as if you were making a jack-o-lantern (you don’t need to do it as thoroughly…).
“Plant” your plants inside by filling in the pumpkin with potting soil and arranging your plants.
And here’s an easy dinner to enjoy afterwards: Curry Extravaganza! We made Curry Scalloped Potatoes, Coconut Curry Veggies and Nick’s Pineapple Fried Rice (you’ll have to come back for the other recipes) – here’s the potatoes!
Curry Scalloped Potatoes
Prep Time: 5 min Cook Time: see below (crock pot or oven baking) Serves: 4-5 if you use 5 potatoes
Pototoes (roughly one per serving)
Red Chili Pepper
1 Family Size can of Cream of Chicken Soup (or alternatively, Cream of Cheddar)
**Optional – peel the potatoes
Slice potatoes thinly
In a crock pot, arrange the potatoes in a circular fashion (alternatively, in a baking dish – bake on 350 about an hour)
Top the potatoes with the can of soup (no water added)
an entire jar of curry as much curry as you like
Sprinkle about 1/2 tsp of Red Chili Pepper for a little heat
Squeeze the juice of one lemon on top to finish it off. No need to stir!
Crock pot on “low” 4-6 hours, or “high” 3 hours until potatoes are softened.
I’m looking forward to the weekend! We have several friends flying in for the UW vs Utah game. Go Huskies!
**What are YOUR plans for the weekend? Any fall festivities around your house yet?