5 more days! Yes, the countdown to Halloween has begun! I’m really excited because I love seeing so many pumpkins everywhere. My friends at the Dallas Arboretum had a great idea for all of their pumpkins. They made pumpkin houses, pumpkin landscapes and a huge pumpkin village out of them.
It took more than 40,000 pumpkins to create these gardens bursting with fall colors. That’s a lot of pumpkins. I don’t have that many pumpkins but even with a couple we can have tons of fun!
What we really do is create pumpkin obstacle courses. Use small pumpkins like orange sports cones and zig-zag in and out of them. You’ll be surprised how much the kids get into it. Let them create a course for you too. We often play so hard that we never get to even carving our pumpkins. We wind up doing that the next day! (Last Halloween we actually carved our pumpkins the day after! I guess when I saw I’m flexible when it comes to playing it’s true!)
‘Tis the season for truck loads of pumpkins.
I know most kids tend to think about only carving pumpkins, but don’t forget pumpkins are a vegetable too! They are totally edible! To prove my point we’re making
Once the fries are cut, throw them into a plastic zipper bag or bowl and mix them up with olive oil and salt. Place them onto a cookie sheet and bake for 12 to 14 minutes. Once they start turning brown, it’s time to pull the fries out of the oven and let them cool for a couple minutes.
As soon as my daughter took a bite she declared that her “taste buds were doing cartwheels!” I’ll take that food review any day!
We’re also created the traditional pumpkin pies and mashed pumpkin but these fries are our favorite!
Nutritional note: raw pumpkin only has 15 calories per ½ cup and is full of iron, zinc and fiber!
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