Before launching into the lighthearted part of this post, composed last week, I'd like to begin by saying our thoughts, prayers, sympathy and concern are with everyone who endured and is now dealing with the daunting aftermath of Sandy. The scenes of loss and devastation on television and the internet are painful and incomprehensible, not just in the US but in the Caribbean as well; I can't begin to imagine experiencing it in person. May everyone affected, human and non-human, find comfort, strength, support and healing in the weeks to come.
Here are some ways to help the people and critters suffering in the aftermath of Superstorm Sandy. And here are some ways to help heal the earth and reduce global warming.
However much concerned I was
at the problem of misery in the world,
I never let myself get lost in broodings over it.
I always held firmly to the thought that each one of us
can do a little to bring some portion of it to an end.
Dr. Albert Schweitzer
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HAPPY HALLOWEEN!
And happy ABC Wednesday! How perfect that it falls during P week, as I predict a probable plethora of pumpkin posts from participants, and mine is no peculiar exception. Although perhaps the pumpkins here are particularly petite ~ in keeping with the pint-sized pupils and surroundings...
A pupil, possibly named Paul, passes up playing with his pals
to carve a perky jack o'lantern for the Halloween party :-)
~Click on any photo to enlarge~
... because my pumpkins are placed in a miniature one-room schoolhouse, produced more than 30 years ago by my mom and presented to me last year because I always preferred it (and periodically pestered her for it!)...
The perceptive will perceive that the publications to the left
are eerie, predictably including the petrifying prose of Poe!
Note the barrel of apples in preparation for bobbing,
and the black cat posing by the pot-bellied stove.
(Mom and I made the peewee paper chains!)
Let's peer in for a closer peek...
Mom often placed a girl in her miniature scenes to portray me.
I'm puzzled why this plastic girl has red paint on her face,
but it makes her look like she's got a bloody nose ~
pertinent since I suffered from them persistently as a child,
plus it does add a pinch of creepy ambiance!
I particularly love the wee plaid thermos on the desk,
and the Autumn scene behind the window panes.
I presume the plump lad in the pumpkin costume
is pleading with his professor for a postponement
of that upcoming book report due date!
(Perhaps he's planning to pen his report on Poe's
If you'd like to see more of my mom's miniature collection,
please visit these posts from the past:
Last week I came upon this recipe for pumpkin hummus and prepared it with a change or two. It was such a popular palate pleaser that by Saturday I'd made my third batch of it, so others could partake of it at a neighbor's Halloween party...
Pumpkin hummus plated with organic blue corn chips
Pumpkin Hummus
This is great with pita triangles or fresh veggies for dipping. For a pretty Halloween palette, serve with baby carrots or organic blue corn chips.
Ingredients:
Ingredients:
- 15 ounce can of garbanzo beans (aka chickpeas), drained
- 2 cloves of raw garlic
- 1/2 cup of pumpkin
- 1 teaspoon cumin
- juice of one lemon (3-4 TBSP)
- 2 TBSP tahini (I use salt-free organic tahini made with dry roasted sesame seeds)
- 1/2 cup toasted pumpkin seeds
- water (if needed) for consistency
- 1/2 -1 teaspoon salt (to taste, if desired)
Directions:
- 2 cloves of raw garlic
- 1/2 cup of pumpkin
- 1 teaspoon cumin
- juice of one lemon (3-4 TBSP)
- 2 TBSP tahini (I use salt-free organic tahini made with dry roasted sesame seeds)
- 1/2 cup toasted pumpkin seeds
- water (if needed) for consistency
- 1/2 -1 teaspoon salt (to taste, if desired)
Directions:
1. Put all of your ingredients except the pumpkin seeds into a blender or food processor and process until smooth.
2. Transfer to a glass bowl with a lid and chill until you’re ready to serve. Top with the pumpkin seeds just before serving, if desired.
Notes: When using salt-free garbanzo beans and salt-free tahini, I add between 1/2 and 1 tsp of sea salt to the mixture. I drain the garbanzo beans first but don't rinse them (if you use a salt-added variety I'd drain and rinse them), and I usually add about 1 TBSP of water to the mixture as I process it for a smoother consistency.
(I buy whole cumin seeds (as well as other spices) and grind them in a coffee grinder as needed. The cumin is fresher, smells wonderful, and is less expensive that way!)
I also found this yummy-looking recipe for Dreena Burton's cleverly named Pumpkincredible Hummus yesterday, and plan to try it next!
UPDATE: I made this pumpkin hummus version yesterday, and it's delicious!
I also found this yummy-looking recipe for Dreena Burton's cleverly named Pumpkincredible Hummus yesterday, and plan to try it next!
UPDATE: I made this pumpkin hummus version yesterday, and it's delicious!
If you'd like the pleasure of partaking of more posts
paying homage to the prestigious letter P,
(and quite probably to plenty of pumpkins),
please pay a visit to this week's
And enjoy a pleasantly spooky and very...