Action! with Pumpkin Puree

This is about as close to an action shot that I'm going to get.  (I suppose I could hire an assistant or bribe a family member to take pictures for me.) After roasting my pumpkins, I puree them in my mini food processor for recipes.  The pumpkin chunks are on the left, my handy-dandy tongs are center, and that beautiful golden substance in the measuring cup is puree. I'll use it for pumpkin pie, muffins, or soup, or whatever recipe calls for canned pumpkin.  This year I'll be baking pumpkin bars for Thanksgiving.

Roasted Rainbow Carrots

With the holidays coming up, I thought I'd offer an idea for a delicious and simple vegetable dish:  roasted carrots.  Roasting vegetables brings out a delicious sweetness.  My daughter was stealing vegetables from our plates.  Chop the vegetables into bite-sized pieces, toss with a little olive oil, spread in a single layer, and roast until tender and caramelized.  The carrots in this photo are the variety "Rainbow," which is a mix of white, coral, orange, and yellow.  They glow on the plate. Beautiful and tasty!