I think I’ve said it before, but I’m going to say it again. I love this time of year. Although, I think I may say this at the turn of every new season, fall has a special place. There is just something about it that invokes warmth and feeling of home, of reflection.


I find sentiment pulling at my heartstrings as I think about far off memories of my childhood….

Being six years old, sitting in the sea of pumpkins we grew in our garden with overwhelming success.

Standing on the front porch in my homemade bunny costume, grinning, my front teeth missing, a jack o’lantern smile all my own.

Carving pumpkins with dad, while mom attended to roasting seeds in the oven.


It’s this same sentiment that moves me to take notice of the memories my boys will have of our life together. I want them to have something to draw on as they grow, as they think of home. Not created, artificial moments, but the kind that come organically, in the motions of everyday. This is where the comfort of memories lie.

Times of being together in the kitchen, baking. Filling our house with the smell of pumpkin and cinnamon, from a recipe written by my own Gram’s hand.

pumpkin bread

Hovering over fresh slices of pumpkin bread, smeared with maple butter. Experiencing each taste with all our senses. Sharing the events of the day. Unknowingly, recording them to draw on later. In another time, in another season.

pumpkin bread

Pumpkin Bread

Makes 1 loaf of bread

1 3/4 cup Whole Wheat Pastry Flour

1 1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/2 cup butter, melted

1 cup pumpkin puree

1 tablespoon ground flax + 3 tablespoons water (equivalent of 1 egg beaten), whipped to egg yolk consistency

1/3 cup water

Preheat oven to 350 degrees.

Sift together all dry ingredients. Make a well in the center. Add melted butter, pumpkin, egg and water. Stir until all ingredients well combined, making a moist, dense batter. Butter a 9×5 loaf pan and pour in batter. Bake a 350 degrees for 1 hour and 10 minutes or until toothpick tester comes out clean.

Maple Butter

1/2 cup butter, softened

1/4 cup maple syrup (use the real deal maple syrup here, trust me on this)

Combine ingredients in a small bowl; beat with a mixer on medium speed until smooth. Spread on slices of pumpkin bread.

pumpkin bread


Last Friday morning I got up before the sun. Destination: Kansas City. I was meeting up with my friend Bree to attend a workshop taught by none other than the Tartlette herself, Helene Dujardin. What could be better for a food blogger/photographer than a day filled with nothing but talk of those very things…food and photography?

My answer? Not much.

We met in a small studio situated on a busy road in the Strawberry Hill district. Large windows provided us with beautiful light to learn from. I had many ‘ah-ha’ moments during the day as Helene generously shared her experience and knowledge. Watching her in action, styling food and shooting was like a dream. She made it seem so effortless.

butternut squash salad

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Things in our garden are winding down.  The zinnias are gone.  Pepper plants are pulled out.  The basil, not tolerant of the cool nights, is slowly dwindling away. However, the tomato plants are still producing it’s gorgeous red fruit, although at a much slower pace.  Most days, I can get a handful of tomatoes for a salad, sandwich or wrap.  As much as I love fall the thought of going 9 months without the taste of a freshly sliced tomato makes me a little sad.  I’m going to savor them until frost makes its’ appearance, closing the curtain on this year’s plants.

black bean wraps

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It’s beginning to look a lot like October.

apple sundaes

In the last week the leaves have begun to turn, making the hills look like a beautiful watercolor painting.  Cornfields are being harvested and grain trucks have become a common sighting on country highways.

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