The Honest Courtesan

It’s been lovely to get back to all the cooking I used to do in Oklahoma. For the past couple of weeks I’ve been making all manner of old favorites and trying new recipes, and last week I did another of my traditional canning tasks: cooking down my Halloween pumpkin.  It went well, and I got ten and a half pints in all; I’ve already used two, one for pumpkin pie and another for cream of pumpkin soup.  This week, I’ll probably do pumpkin bread, but I’ll likely wait for the weekend because I’m heading back to Seattle tomorrow and returning Friday (with all the birthday presents that arrived while I was gone).  Scheduling my appointments together is working out well; I’m able to spend most of my time out at Sunset, and that makes me happy.  I’ve kinda slacked off on finishing Ask Maggie, Volume II, but don’t worry; it’s on the way and should be available before Christmas.