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Vol 31 • No 06
$4.99
November 2018
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squash recipes you’ll fall for
2019 Calendar Contest Winners
Small Game Hunting Household Bugs Be Gone!
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life is better Published monthly in St. John’s by Downhome Publishing Inc. 43 James Lane, St. John’s, NL, A1E 3H3 Tel: 709-726-5113 • Fax: 709-726-2135 • Toll Free: 1-888-588-6353 E-mail: mail@downhomelife.com Website: www.downhomelife.com Editorial Editor-in-Chief Janice Stuckless Assistant Editor Elizabeth Whitten Special Publications Editor Tobias Romaniuk Art and Production Art Director Vince Marsh Graphic and Web Designer Cory Way Graphic Designer Jeff Cave Illustrator Mel D’Souza Illustrator Snowden Walters
Warehouse Operations Warehouse Operator Josephine Leyte Distribution Sales & Merchandising Joseph Reddy Sr. Customer Service Associate Sharon Muise Inventory Control Clerk Heather Lane Warehouse Associate Anthony Sparrow Retail Operations Retail Floor Manager, Water Street Jackie Rice Retail Floor Manager, Avalon Mall Carol Howell Retail Floor Manager, Twillingate Donna Keefe Retail Sales Associates Crystal Rose, Emma
Advertising Sales Senior Account Manager Robert Saunders Account Manager Barbara Young Marketing Director Tiffany Boone
Goodyear, Ciara Hodge, Jonathon Organ, Nicole French, Elizabeth Gleason, Janet Watkins, Melissa Wheeler, Rebecca Ford, Darlene Burton, Natalie Engram, Erin McCarthy
Finance and Administration Senior Accountant Karen Critch Junior Accountant Marlena Grant Operations Manager Alicia Brennan Operations Manager, Twillingate Nicole Mehaney
Subscriptions Sr. Administrative Assistant Amanda Ricks Customer Service Associate Drew Ennis Founding Editor Ron Young Chief Executive Officer / Publisher Grant Young President Todd Goodyear Chief Financial Officer Tina Bromley
To subscribe, renew or change address use the contact information above. Subscriptions total inc. taxes, postage and handling: for residents in NL $39; AB, BC, MB, NU, NT, QC, SK, YT $40.95; ON $44.07; NB, NS, PE $44.85. US and International mailing price for a 1-year term is $49.00.
Canada Post Canadian Publications Mail Sales Product Agreement #40062919 The advertiser agrees that the publisher shall not be liable for damages arising out of errors in advertisements beyond the amount paid for the space actually occupied by the portion of the advertisement in which the error occurred, whether such error is due to the negligence of the servants or otherwise, and there shall be no liability beyond the amount of such advertisement. The Letters to the Editor section is open to all letter writers providing the letters are in good taste, not libelous, and can be verified as true, correct and written by the person signing the letter. Pen names and anonymous letters will not be published. The publisher reserves the right to edit, revise, classify, or reject any advertisement or letter. © Downhome Publishing Inc. No part of this publication may be reproduced in any form without permission of the publisher. We acknowledge the financial support of the Government of Canada.
Printed in Canada Official onboard magazine of
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80 we ™ travel
Contents
NOVEMBER 2018
52 The First Lady of the House Elizabeth Whitten visits the new home of Her Honour Judy Foote, Newfoundland and Labrador’s first female Lieutenant-Governor.
74 Weather or Not Good weather, bad weather, summer or fall, these rhyming sayings predict it all.
80 Destination: Everywhere A love of travelling, and travelling for love. This is the wild story of Chris Brennan and Larry Mullett. Wendy Rose
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130 She Answered the Call The story of Neatha (Stroud) Riggs and her role in the RCAF during WWII Phil Riggs
weather, or not? www.downhomelife.com
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Contents
NOVEMBER 2018
homefront 10 I Dare Say A note from the editor 11 Contributors Meet the people behind the magazine
12 Letters from Our Readers Praise for Lord’s Cove, in search of longlost relatives, and a happy 106th birthday to Rupert Molloy
22
it’s a small world
22 Downhome Tours Explore Florida theme parks with Downhome 24 That’s Amazing Wild news from around the world
26 Life’s Funny The Church Mouse Orville
27 Say What A contest that puts words in someone else’s mouth
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fog on the brain
28 Lil Charmers Fall Favourites 30 Pets of the Month Season of Fun 32 Blast from the Past Remember Flash Cubes?
34 Why is That?Why do we carry bread in our pockets to protect us from the fairies? Linda Browne
36 Reviewed Denise Flint interviews editor Robert Finley and reviews the book, Best Kind: Essays. 4
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seasonal snaps 1-888-588-6353
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did you hear who won?
38 What Odds Paul Warford’s lottery fantasy
40 In Your Words When baking bread with Grandma Olga, kids learn the secret ingredient is love. Debby Lane
42 Winners Revealed in the 2019 Calendar Contest
features 58 Home on the Farm These veterans of the military and the RCMP are honouring the Royal Newfoundland Regiment in the most unusual, endearing way. Elizabeth Whitten
62 lost arts
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62 Keeping the Flame Alive These local artisans make things people want, using traditional skills that were once a dire need. Tobias Romaniuk 68 On the Hunt The longstanding tradition of hunting small game is as healthy as ever in Newfoundland and Labrador. Todd Hollett November 2018
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Contents
NOVEMBER 2018
88 on display
explore 78 What’s on the Go Exciting events happening in Atlantic Canada 88 History Renewed How the people of Renews-Cappahayden have reinvigorated the cultural and historic vibe in this small town. Dennis Flynn
96 trivia time
92 Travel Diary My Second Attempt at Paradise G. Tod Slone 96 Stuff About What do actor Allan Hawco, Easter Sunday and the Arabian Peninsula have in common?
food and leisure 98 The Everyday Gourmet Baklava Cigars Andrea Maunder
102 Everyday Recipes 8 recipes bound to become fall favourites 6
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124 a tale of loss
112 Crafted Home As Good as Dunn 116 Down to Earth Bugging Out Ross Traverse
reminiscing 120 Flashbacks Classic photos of our veterans
122 Poetic Licence The Fighting Newfoundlander Curt Budden 124 Tragic Loss of HMS Laurentic Lester Green About the cover This colour-drenched sunset scene – taken in Whiteway, NL, by Sharon Abbott – is what old-timers might call a "sailor's delight." It's the perfect backdrop to our weather lore story, beginning on p. 74.
Cover Index 8 Squash Recipes • 102 Antiques, Ghosts and a Love Story • 52 Readers Salute to Fighting NLers • 120 Rhymes & Signs • 74 2019 Calendar Contest Winners • 42 Small Game Hunting • 68 Houshold Bugs be Gone! • 116
134 The News No One Wants Charles Beckett
136 Between the Boulevard and the Bay Farewell to a Friend Ron Young
138 Mail Order 144 Real Estate 144 Marketplace 148 Puzzles 160 Photo Finish
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homefront
Remember...Flash Cubes? Imagine having to attach a flash unit to your instant automatic camera every time you want to take a low-light photo. It’s the equivalent of getting up and walking across the room to change the TV channel. But that was what owners of instant cameras did in the 1960s and ’70s, with the invention of the Flashcube, Magicube and FlipFlash, to name a few popular ones. They were more compact and affordable than the glass flash bulbs of the day. The cube flashes were just that – small, clear cubes that clipped into a slot on top of the camera and had one flash per side. After a flash was used and the film was manually rolled to the next stop, the flash would turn with it, exposing a new flash until all four were used. The FlipFlash was also well named. It was a rectangular tower of eight or ten flashes, and when the first half was used up you flipped it upside down and reinserted it in the camera top to use the second half. These days we hardly give the flash a second thought, as the LED flash is inside cameras and cellphones, which are so automatic that they select the flash for you. No more digging around in pockets and bags only to come up empty handed and declare with utter disappointment, “I don’t have a flash!”
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Expert answers to common life questions. By Linda Browne
r pockets Why do we carr y bread in ou ? to protect us from the fairies If you grew up in Newfoundland and Labrador, and enjoyed meandering around and exploring the woods as a child, chances are, at one time or another, you’ve gotten a dire warning from Nan to “be careful of the fairies.” And if she happened to poke a bit of bread into your pocket on your way out the door, you knew Nan meant business. Whether to entertain, explain away the unexplainable, or to convince kids not to venture too far into unknown territory, fairy stories are an important part of our cultural heritage and help lend an air of whimsy and wonder to our sometimes humdrum, everyday lives. Here in this province, our fairy lore, which can be traced back to the early Irish, English and Scottish settlers, is serious stuff and it abounds in many communities and coves. Contrary to what their name suggests, the “Good People” (or the “Little People,” as they are also called), are often characterized as mischievous imps known for playing tricks, entrancing people (resulting in them not being able to 34
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account for hours, or sometimes days, of their lives – a phenomenon known as “being in the fairies”) or leading them astray should they wander too far from home; hence, the need for protection. According to the local lore, there are several ways in which one can safeguard themselves against the shenanigans of the oft-fiendish fairy folk, such as turning an article of clothing inside out or carrying a few coins. But… bread? What protective powers does this seemingly innocuous mixture of flour, water and yeast possess? Folklorist Barbara Rieti is the author of Strange Terrain: The Fairy World in Newfoundland, the definitive book on Newfoundland and Labrador fairy 1-888-588-6353
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lore. She says there are a few reasons why bread is the protective charm of choice. For instance, bread could act as a substitute for an unwilling victim should they cross a fairy’s path. “The fairies could take the bread instead of the person, or especially a baby (so that people sometimes would put bread in babies’ blankets or cots),” Rieti writes in an email to Downhome. Conversely, if you didn’t manage to escape the fairy’s lure, “you could eat the bread instead of fairy food, because if you ate their food, you would become one of them,” Rieti adds. The religious symbolism of bread, Rieti says, cannot be discounted. “In many households a sign of the cross was made over the bread, sometimes even cut into the crust. Fairies could also be repelled by other religious symbols (such as medals, especially among Catholics, where there is also an association of bread with the Eucharist host.) Salt (as contained in bread) was another fairy repellent.” Of course, some of the reasons why folks carry bread, breadcrumbs or “fairy buns” to ward off the fairies are a bit less fanciful. “On a practical (ie. non-symbolic) level, having something to eat could be crucial if someone got lost outdoors. And people told me that adults might tuck bread or cookies into children’s pockets when they left a house, telling them it was in case of fairies (maybe meaning it, or maybe just an excuse to give them a treat),” Rieti writes.
In her paper “Bread for the Road: Intersections of Food and Culture in Newfoundland and Labrador,” published in the journal Newfoundland and Labrador Studies, Memorial University folklore professor Diane Tye notes instances in which people were advised against munching on this magical morsel. “In many rural communities, bread helped guard against fairies when one was in the woods, picking berries, in fog, at night, or when passing a graveyard. Visitors, particularly children, were thought to be vulnerable so that a host often provided them with ‘bread for the road’ or ‘company bread’ to ensure their safe return home,” Tye writes. “While some believed hard bread offered this protection, more often it was homemade and travellers were warned not to eat their charm. ‘You won’t get back; you’re eating your path’ would be the admonition to someone eating as they walked.” Tye also discusses bread’s association with “maternal nurturing,” family and the domestic sphere. “For at least the first half of the 20th century, most homemakers always had home-baked bread on hand, and its ever-present nature made it a convenient protector of both physical and psychological health. Bread was present at every point in the life cycle,” she writes. “When entering spaces beyond the borders of known safety for activities such as berry picking, bread was a physical reminder of where you came from and, by extension, who you were.”
Do you have a burning life question for Linda to investigate? Turn to page 9 for ways to contact us. www.downhomelife.com
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homefront in your words
During the summer months, my aunt Olga MacWhirter, 81, of Corner Brook, NL, often spends time visiting her daughter, Denise Grimston, and family in Brooklin, ON. Although the trips take her away from her daughter Lana Dicks and family in Corner Brook, her time in Ontario allows opportunities to visit her sons: Dennis (Oshawa) and Dana (Stoney Creek), and brother, Robert Lowell Thomas (Orangeville), and their families. One of Grandma Olga’s (as she’s fondly called by her great-grandchildren) greatest joys is sharing her bread-making expertise with greatgranddaughters Sienna and Raya
Raya eagerly helps to make the dough. 40
November 2018
Pelvin (age 12 and 7, respectively), who live near their grandmother Denise in Brooklin. Aunt Olga is one of 12 siblings. My mother, Bernice Lane, 91, of Grand
Pleased with the results 1-888-588-6353
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Sienna has it all bagged and ready to freeze.
Falls-Windsor, is the eldest, while Olga was the sixth child born to Allan and Gladys Thomas. Back in their day, most (if not all) girls were taught how to make bread at a very young age. Here is an excerpt from “Memories of Mother,” written by my mom for a Mother’s Day service in 2014: “Mom taught me how to make bread at nine years of age; she put the pan on a
All set to dig into these mouthwatering toutons www.downhomelife.com
chair, tied up my hair and washed my hands up to my elbows. She explained the ingredients and after the second or third mixing, I was on my own.” They were taught well, and over the years Aunt Olga’s and her sisters’ homemade bread became well known to family and friends alike as “melt-inyour-mouth-delicious.” Although my aunt can see very large print and objects at close range, she is legally blind, so the magic trick must be in knowing the feel of the proper texture of the dough. In keeping with the old Newfoundland tradition for bread-making day, Aunt Olga always puts aside a ball of dough to make toutons. No, they’re not pan-fried toutons or flapjacks, as they’re sometimes called; they are the extremely yummy, old-school style, deep-fried toutons. These photos not only depict the process and final results of making a batch of scrumptious-looking bread, but also the wonderful memories being made right along with it on a fun-filled day in July 2018. Hopefully, the girls will forever cherish this priceless, bread-making event that their Grandma Olga sealed with a kiss! Way to go Auntie, Sienna and Raya – job well done! November 2018
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And the winners are... If anyone doubted that Newfoundland and Labrador
is equally beautiful any time of the year, the photos entered for the 2019 Downhome Calendar Contest proved it. Winter, spring, summer and fall, you showed us all. It was a challenge, but our staff managed to pare down the entries and choose 12 winners. The 13th and final winner was chosen by popular vote carried out online. Thanks to everyone who entered and everyone who voted. Each of the 13 winners will receive 10 copies of the calendar and a one-year subscription to Downhome magazine. In addition, a random draw from the 13 winners netted one lucky person the grand prize: a free trip for four adults with our contest sponsor, O’Brien’s Whale and Bird Tours. Congratulations to the winning entries, which you can preview on the following pages, and to the winner of the O’Brien’s boat tour, Barb Dauncey! And be sure to read right to the end, where we announce the launch of the 2020 Calendar Contest and the prizes you can win!
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January Winner West Coast Winter Gail Rideout, Corner Brook, NL
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February Winner Loves a Good Boil-Up Margaret Martin, Lord’s Cove, NL
March Winner Ready to Unload at Leading Tickles Ryan Peddle, Leading Tickles, NL 44
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April Winner End of the Day at Tilting Jim Costello, Mount Pearl, NL
May Winner Heading Out the Narrows Ronnie Kinnie, Nova Scotia www.downhomelife.com
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June Winner Puffins at Elliston Bernice Goudie, St. John’s, NL
July Winner Pretty Pitcher Plants Cheryl Power, Marystown, NL 46
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August Winner Working Boat at Rest Barb Dauncey, Calgary, AB
September Winner Newfoundland Pony Having a Field Day Scott Udle, Ottawa, ON www.downhomelife.com
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October Winner Rock Solid: Rose Blanche Granite Lighthouse Harold Feiertag, Kingston, ON
November Winner Fall Forager Nicole Watson, Kingston, ON 48
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December Winner All’s Quiet in Conception Harbour Cathy Murphy, St. John’s, NL
Winner by Popular Vote Seagull Sunrise Mike Parsons, Little Bay Islands, NL www.downhomelife.com
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We’re wasting no time preparing for the next Downhome Calendar, . . . and neither should you! Submit your best photos of scenery, activities and icons that illustrate the down-home lifestyle. We’re looking for a variety of colourful subjects – outports, heritage animals, laundry lines, historic sites, seascapes, hilltop views and so much more – and photos from all four seasons. In addition to free calendars and a one-year subscription to Downhome for all those chosen for the calendar, one winner will receive a free trip for four aboard O’Brien’s famous whale and bird boat tours! And you could win right away! Downhome staff will select four Calendar Contest entries submitted during this month of November to be put to a public vote at www.downhomelife.com. The photo that receives the most votes will be turned into a postcard. The lucky photographer will receive 10 postcards and $50 Downhome Dollars, gift certificates that can be used like cash to purchase products from Downhome Shoppe & Gallery locations and online at www.shopdownhome.com.
The 2020 Downhome Calendar Contest begins November 1, 2018. Here’s how to submit: online: www.downhomelife.com/calendar by mail: Downhome Calendar Contest 43 James Lane St. John’s, NL A1E 3H3 Digital photos must be at least 300 dpi, files sizes of about 1MB Must be original photos or high quality copies. We can’t accept photocopies or photos that are blurry, too dark or washed out. Include a self-addressed stamped envelope if you want your photos returned.
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features
Good weather, bad weather, summer or fall, these rhyming sayings predict it all.
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Ever notice your cat
suddenly flatten her ears and race around the house like the devil’s on her tail? Or the dog sleeping the entire day away? Beware, there’s a storm brewing – at least, if you believe such superstitious weather lore. And it can be hard not to, when anecdotally, even if it is by coincidence, some such observations really seem to forecast the weather. Newfoundland and Labrador is famous for its ever-changing weather, and for its rich culture and folklore customs. It’s no wonder the two intermingle. In the Downhome Dictionary of Newfoundland and Labrador, author Ron Young devotes an entire chapter to age-old signs of impending weather. The signs typically look to the actions of animals, seen as more sensitive to atmospheric pressure and more tuned to the slightest changes in their environment. But there are also a number of omens connected to special days of the year and astronomy. Many of these sayings are put to rhyme, to make them easier to remember; remembering them and using them was critical back in the days before computerized forecasting, satellites etc., back when lives and livelihoods depended on the weather outside. Nowadays, they’re not much more than a curiosity – though old salts will say they trust these omens more than any TV forecaster!
Nick Adey photo
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How many of these weather sayings are you familiar with, and are there any here you swear by?
The closer the ring to the moon or sun The further the weather yet to come.
Winter thunder Summer hunger.
Bright Northern Lights above the hill, A fine day, then a storm foretell.
Rain before seven Fine before eleven.
Sunrise & Sunset Evening red and morning grey Double signs of one fine day. Red sky at night, sailor’s delight Red sky in morning A sailorman’s warning. When the sun is setting in a bank A westerly wind is on the hank.
If it rains early in the morning, it will be fine by afternoon.
Mind the Birds Gulls flying at great height Windy weather overnight. When gulls fly high over sea or land
Stormy weather is close at hand. Seabirds keeping near the land Tell a storm is near at hand; But flying seabirds out of sight You may stay and fish all night.
When the sun is drawing water Better bide home with wife and daughter. When the wind shifts against the sun Trust it not, for back ’twill run.
Paul Kinsmen photo
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The Days to Watch If Candlemas Day is fair and fine The worst of winter’s left behind; If Candlemas Day is dark and grum The worst of winter is yet to come. If the wind’s in the east on Candlemas Day There it will stick ‘till the end of May.
If St. Matthew’s Day is bright and clear It means good weather for the coming year. St. Matthew’s Day is September 21 – around the fall equinox
Candlemas Day is February 2, a day when the priest would bless a candle from your house to protect your home from fire the rest of the year.
We’ve all heard April showers bring May flowers, but what about:
If St. Vitus Day is rainy weather It will rain for thirty days together.
Mists in May, heat in June.
St. Vitus Day is June 15
St. Swithin’s Day if we have rain Forty days it will remain. St. Swithin’s Day is July 15
If St. Bartlemy Day be fair and clear Hopes for a prosperous autumn that year. St. Bartlemy Day is August 24, Feast of St. Bartholomew
If the first days in April be foggy Rain in June will make the grass boggy. When the winds of October won’t make the leaves go There’ll be a frosty winter with banks of snow. If February gives much snow A fine summer it doth foreshow.
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everyday recipes.ca
There’s more to fall flavour than pumpkin spice lattes. These recipes make delicious uses out of zucchini, squash and… okay… pumpkin. But there are definitely no lattes here!
Squash O’Brien 3 cups squash (your favourite winter variety) cubed 1/2" 1 tbsp olive oil 4 slices bacon, julienne
1/4 cup butter 1 cup onion, medium dice 1 1/2 cups peppers, medium dice 1/2 cup chicken stock, hot
Preheat oven to 400°F. Toss squash in olive oil and roast in the oven until beginning to brown and nearly cooked through. Render the fat from the bacon over low-medium heat. When bacon just starts to crisp, add butter and onion. Turn heat to medium-high and sauté onion until just turning translucent. Add peppers and cook for 1-2 minutes. Add the roasted squash and turn the heat to high. When everything starts to sizzle loudly, add chicken stock to deglaze the pan. Cook for another 1-2 minutes, until most of the stock has evaporated. Remove from heat. Yield: 4-6 servings
All of our recipes are brought to you by the fantastic foodies in Academy Canada’s Culinary Arts program, led by instructor Bernie-Ann Ezekiel.
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Pickled Zucchini 2 cups zucchini, 1/2" cubed 1 cup cauliflower, medium diced 1 cup onion, medium diced 1 cup bell pepper, medium diced 1/3 cup carrot, medium diced 2 tbsp pickling salt
Pickling Liquid: 1 1/2 cups apple cider vinegar 1 1/2 cups white sugar 1 1/2 cups water 3 garlic cloves, minced 1 tsp chili flakes 2 tbsp pickling spice 1 tsp pickling salt
Toss all vegetables together in a bowl with 2 tbsp pickling salt; let sit for 4-6 hours at room temperature. Rinse veggies and drain well, then divide them equally between two sterilized 500 ml mason jars. Bring your water bath to a boil while preparing the pickling liquid. For the pickling liquid: Mix together all ingredients in a medium pot and bring to a boil. Boil hard for about 2 minutes. Strain the liquid into the two mason jars and discard the spent spices. If jars are not filled to within 1/2" of the rim, top up with boiling water. Seal jars finger-tight and immerse in the water bath, ensuring tops of jars are under at least 1" of water. Once water returns to a boil, process jars for 20 minutes (use a timer). Once processed, remove jars (without tilting) carefully and place them on a rack to cool. Leave them undisturbed for 24 hours. Yield: 2 jars
For printable recipe cards visit
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Acorn Squash Chutney 1 tbsp olive oil 1 cup shallot, brunoise (very finely diced) 2 tbsp pine nuts 1 cup acorn squash, brunoise 3 cloves garlic, minced 1/2 cup red pepper, brunoise
1/2 tsp cumin 1/2 tsp salt 1/2 tsp pepper 1 tsp mustard seed 2 tbsp sugar 1/4 cup malt vinegar
Heat oil over medium-high heat in a large frying pan. SautĂŠ shallot and pine nuts until the shallot becomes translucent and nuts are starting to brown. Add the squash, garlic, red pepper and spices. Reduce heat to medium and continue to sautĂŠ for about 5 minutes. Add the sugar and turn the heat to high. Once the pan is sizzling and the sugar has started to caramelize, add the vinegar and swirl the pan to deglaze. Reduce the heat to medium and cook for another 2-3 minutes. The pan should be nearly dry. Serve with your favourite meats. Fried cod is nice! Yield: 2 cups
For printa recipe ca ble rds visit
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Spaghetti (Squash) with Tomato Sauce 1 spaghetti squash 3 tbsp olive oil 1/2 cup carrot, grated 1 cup leek, split and sliced thin 1/2 cup celery, small dice 1/3 cup TVP (textured vegetable protein) or 1/2 lb ground beef, cooked
3 cloves fresh garlic, minced 1/2 cup green pepper, small dice 1/2 cup fresh mushrooms, small dice 1/4 cup white wine 1 (19 oz) can diced tomatoes Salt & pepper to taste
Preheat oven to 400°F. Wash squash, split in half lengthways and rub the inside with a little salt, pepper and 1 tbsp olive oil. Line a pan with parchment paper and place the squash cut side down. Roast for about 20-30 minutes. The skin will be starting to brown and the flesh will be easily pierced all the way through with a fork. Remove from oven and keep warm. While squash is roasting, prepare the sauce: Heat the remaining 2 tbsp olive oil in a large frying pan over medium heat. Add carrot, leek, celery, TVP (or cooked beef) and garlic. Sweat until the leek starts to become translucent. Add green pepper and mushrooms. Turn heat to high and cook until pan starts to sizzle loudly; deglaze with wine. Once wine is nearly evaporated, add the whole can of tomatoes (including juice). Reduce the heat to low and simmer for 15 minutes. Season to taste with salt and pepper. While sauce is simmering, prepare your “spaghetti.” Using a fork, start scraping out the inside of the roasted squash. It will come apart in long strands. Place a serving of squash on a plate and top with tomato sauce. Yield: 2-4 servings
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Stuffed Acorn Squash 2 acorn squash 2 tbsp olive oil 2 shallots, small dice 3 garlic cloves, minced 1/4 cup white wine
3 tomatoes, small dice 1 tsp dried basil leaves Salt & pepper to taste 1/4 cup Parmesan cheese, grated
Preheat oven to 375°F. Wash squash, split in half crossways and rub the inside with a little salt, pepper and 1 tbsp olive oil. Line a pan with parchment paper and place squash cut side down. Roast for 20-30 minutes, until skin starts to brown and the flesh is easily pierced all the way through with a fork. Remove from oven and keep warm. Heat remaining 1 tbsp oil in a large frying pan over medium-high heat. Sauté shallots until they begin to brown a little and become translucent. Add garlic and cook for about 1 minute (just until the garlic become fragrant). Turn the heat to high, and when the pan sizzles loudly, add the wine to deglaze. Return heat to medium-high and add tomatoes and basil. Sauté, stirring often, until the liquid is reduced and thickened. Season to taste with salt and pepper. Fill each squash half with the sauce and top with Parmesan cheese. Return squash to the oven and roast until cheese is just starting to brown (about 10 minutes). Yield: 4 servings
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For prin table recipe cards visit
Pumpkin Muffins 1 1 1 2 1 1
cup coconut oil, melted 1/2 cups brown sugar tsp vanilla eggs cup pumpkin purée cup whipping cream
2 1/2 cups flour 2 tsp baking powder 1/2 tsp baking soda 2 1/2 tsp pumpkin pie spice 1 tsp salt
Preheat oven to 350°F. Using a mixer with paddle attachment, beat oil, sugar and vanilla together until well mixed. Add eggs one at a time, scraping down the bowl and beating after each addition. Mix in the pumpkin purée. Add cream and mix well, being sure to scrape down the sides to ensure it’s all evenly mixed. Sift dry ingredients together and add to the wet mixture. Mix only until just combined – no more. A few lumps are normal. You may even want to use just a rubber spatula/wooden spoon instead of the mixer for this step. Scoop the batter into lined or greased muffin tins. Bake for about 25-30 minutes. The middle will spring back when poked gently. Yield: 20 muffins
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Butternut Squash Tart 12 tart shells
Filling 1 2 2 1
cup cooked squash purĂŠe eggs tbsp whipping cream tbsp maple syrup
1 tbsp brown sugar 1/2 tsp cinnamon Pinch cloves 1/2 tsp salt 1 tsp cornstarch Whipped cream for garnish
Preheat oven to 350°F. Blend all filling ingredients together until completely smooth. Divide equally between uncooked tart shells. Bake for 15-20 minutes, until the crust is golden brown and the filling starts to puff a little. Cool on a rack and serve with whipped cream. Yield: 12 tarts
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Pumpkin Chocolate Chip Cookies 1 cup butter, unsalted 1 1/2 cups dark brown sugar 2 eggs 1 tsp vanilla 3/4 cup pumpkin purée 1/2 tsp salt 2 1/2 cups flour
1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/4 tsp ginger 1 cup dark mini chocolate chips
Preheat oven to 350°F. Cream butter and sugar together. Add eggs one at a time and beat until fluffy. Blend in vanilla and pumpkin purée. Sift together the dry ingredients, add the chips and blend it all in with the pumpkin mixture until everything just becomes smooth. Drop cookies by teaspoonful onto a parchment-lined or greased pan, flattening each one just slightly. Bake for 10-12 minutes. Yield: 3-4 dozen
ble For printa s rd a c e recip visit
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