FALL FLOWERS: EASY ARRANGEMENTS WITH PUMPKINS AND GOURDS

Fall decorating supplies are expensive so I make my own decorations to keep the cost low. Head to the farmer's market to find everything you will need for a fall party or Thanksgiving holiday decorations. Pumpkins and gourds of all shapes, sizes and colors are everywhere and it seems each year there are wildly varied new species just waiting to be made into a beautiful or scary decoration.

The colors are so vibrant--- and the yellows, oranges, rich reds, dark coppers and browns just say fall, don't you think? I brought home our haul and started hollowing out gourds. The large gourds are perfect for vases and the small gourds are ideal containers for votives and tea lights. You can use them two ways as shown below.

To make the candle holder: Use a paring knife to cut the top off of the gourd then scoop out the inside. You can put the tea light into the bottom of the gourd, which accomplishes two things. It keeps the wind from blowing out the flame and it results in a softer glow. You can also fit the tea light into the top of the gourd. Use a crossed toothpick inside the gourd to keep the candle from falling inside like I did in the picture below.

For flower arrangements: I was lucky enough to find a farmer selling bittersweet. I love bittersweet-- these yellow and orange berrylike branches. They are perfect for centerpieces and look great in the yard as an accent to mums and other fall flowers. These are a mix of flowers from the yard and a few I picked up at the florist.

Some gourds may leak so I filled a plastic zip-top bag with cool water, cut the flower stems on an angle and put them inside. Wrap below the sight line with a rubber band to keep it secure and put the arrangement inside the gourd.

You may try using Vaseline petroleum jelly on the outside of the pumpkin or gourd to slow deterioration. Just rub a bit on a cloth and polish the outside of the gourd. You can also do this on the inside of your pumpkin after you hollow it out to retard deterioration.

RECIPE: MAKE AN EVERYTHING IN THE FRIDGE FRITTATA

When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight? It is also a perfect dish for brunch or lunch- just add a salad.

The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.

How to Make a Frittata with Ingredients in Your Fridge

EVERYTHING IN THE FRIDGE FRITTATA

INGREDIENTS

6-7 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)

2 tablespoons olive oil

1/2 cup onion, diced small

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1 medium potato, diced (use a pre-cooked potato or cook it before adding)

1 tomato diced or cherry tomatoes, halved

1/2 cup cheese + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)

Bacon, pancetta, or sausage, cooked

1 teaspoon kosher salt

1 teaspoon fresh thyme, chopped fine

1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to broil.

Beat the eggs until frothy. Set aside. Heat up the oil over medium-high heat in a cast iron or oven-proof skillet. Add the onion, veggies, and sauté until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure they evenly cover the other ingredients.

As the edges start to cook, loosen them with a spatula or butter knife to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are almost completely set. Remove the frittata and add a bit of cheese on the top, if you like... and who doesn't... return to the oven until it is golden brown, about 1 minute or less.

Remove and slice into wedges. Garnish with bacon crumbles, scallion, or anything else you've used in your frittata.

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