Turning Into White Pumpkins at Midnight

 

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This is actually a serious question, but as I type it, I realize it’s one only a very privileged, first world citizen would ever ask:  What the hell are you supposed to do when it’s the day before Thanksgiving and you can’t find the white mini pumpkins you’ve been planning for months to use for your Thanksgiving tablescape?

I literally scoured the corners of Southern California supermarkets (Ralphs, Trader Joe’s, Pavilions, Wholefoods, Gelsons, Bristol Farms…shoot me now) before accepting that my mini white pumpkins were not going to be found again until September 2016.  They’d all been replaced by poinsettias and cinnamon pinecones.  Problem #2345 with Americans:  we cannot live in the moment and are always looking ahead to the next holiday before the first has come to pass. But I digress.

Fortunately I still had all my mini orange pumpkins from Halloween, though obviously orange wouldn’t work for my silver, winter white, sage green and grey theme.  Orange is so October and we are only using it as an accent color in November.

So I picked up can of spray paint. And BTW, thank you Ace Hardware for employing the most helpful young man who didn’t snicker when I told him what I intended to do with my purchase (my best guess is there’s a neurotic, perfectionist woman somewhere deep in the corners of his life).  He guided me to an ivory semi gloss paint that turned out to be the perfect choice.

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So I set up camp outside.  Don’t mind our dead grass.  You can thank the California drought for the lovely backdrop of my project.

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I put tape on the stem of each pumpkin to keep it from the spray paint.
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Then I sprayed a nice even coat over the pumpkins and I’m not going to lie, this is deeply satisfying.

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Then I set them to dry over night.

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I pulled the tape off the steam and voila…white pumpkins.

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NBD.

Gratitude: Baked at 350 & Wrapped in a Brown Paper Bag

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 “Feeling gratitude and not expressing it is like wrapping a gift and not giving it.”

– William Arthur Ward 

This is one of my favorite quotes.  Like ever.  And since I’m seriously dead over this pumpkin bread and Thanksgiving is around the corner, I figured we all might as well bake a few loaves and use them as a means to give thanks.  We all know someone that we could do a better job of appreciating, whether it’s a co-worker, a gardner, a neighbor, or a teacher.  This bread is as simple as it is delicious. It’s an old southern recipe from a dear Savannah debutante, tried and true for generations.   Wrapped in a recycled brown paper bag and tied with twine, it’s a perfect no-fuss way to express gratitude.

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In a medium bowl, use a fork to mix together 3 1/2 cups of flour, 3 cups of sugar, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 2 teaspoons cinnamon, and 1 teaspoon allspice.

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In a large bowl, mix together 1 can pure pumpkin (not pumpkin pie mix) 2/3 cup water, 4 eggs, and 1 cup of vegetable oil.

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Mix with a hand mixer until smooth.

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Slowly mix the dry ingredients into the wet (in batches).

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You will end up with a smooth batter that looks something like this:

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Pour evenly into 2 loaf pans and bake at 350 for an hour and 15 minutes.

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Pull from oven and let cool.  If possible, save for the next day so the spices can settle.

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Wrap bread in aluminum foil and get a brown paper bag from the recycling bin.  You’ll need tape and scissors too.

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Cut the bag and flatten it (writing facing up).

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Place the aluminum wrapped loaf in the center of the paper and wrap it as you would a gift.FullSizeRender (20)

Tie with twine and a few fallen leaves (I had to hike a few miles to find some, but even in sunny So Cal I pulled it off).

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If you’re feeling really grateful, include a bottle of wine or Prosecco.

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NBD.