Masthead header

 

I love the Memphis Zoo.  We’ve done so many cool things there over the years.  Ice skating, zoo camp, Zoo Boo, swimming in the fountain, seeing the panda and polar bears.  Abigail threw her first temper tantrum in the zoo just before she turned two.  Two summers ago, while the girls were at zoo camp, I set up a portable office in the Teton Trek lodge near the grizzly bears and worked looking out the window at the geyser fountain.  It is an amazing place!  My parent used to go there fifty years ago when they were freshmen in college.  Some of their first dates were walking through the animals’ enclosures.  Three generations of my family have enjoyed outings there.  I am amazed at how the zoo keeps getting better and better and offering more and more learning and fun!

In August, when Gracie, Abigail, and I were in Memphis for our last Cousin Camp week of the summer, we stopped by Bryant’s for some yummy biscuits and then headed over to the zoo.  The girls played in the fountain for a while and then my sister joined us after work.  She suggested that we stop by and feed the giraffes.

We paid a few dollars for some lettuce leaves and the girls timidly fed the two giraffes.

 

It was a very, very hot day and there weren’t too many people at the zoo, so the giraffe feeding station was pretty deserted.  Once the girls finished with their pieces, the trainers kept handing them more and more and giving the girls tips for different way to feed the giraffes.

The girls got braver and braver and by the end were letting the giraffes take the greens straight from their mouths just like the trainer showed them.

 

That much closeness to a giraffe wasn’t exactly up Gracie’s alley, so she passed on the mouth to mouth food exchange.  She was definitely up for cooling off in the geyser by the Teton Trek lodge, though!

I can’t wait to see what the zoo has in store for the future.  A  Zembezi River exhibit for the hippos and flamingos is coming soon and a nature trail with a raised boardwalk is in the works, too.  What a great place to spend the day (or a lot of days!)!

 

So, I need to tell you a few things about this recipe:

1.  I love curry.  a lot.  If some brilliant cologne manufacturer were to create a man’s cologne with hints of curry, I would buy it by the caseload, regardless of cost and force Steve to wear it every day.  Then I’d follow him around inhaling the scent.  It would probably be pretty embarrassing for Steve, particularly since he’s not overly fond of curry.

2.Do you see those adorable little pumpkins at the top of the picture?  My sister crocheted those for me – there’s a bigger one and a brown one, too, that I’m sure will make an appearance here before the end of pumpkin season.  Yes, she is amazing.  Yes, I am spoiled.  Yes, I love her and yes, the best gift my mother ever gave me was my little sister.  I can only hope that one day Gracie feels that way about Abigail.  Let’s just say it’s not happening right now…

3. I made this pot of soup on our grill.  Not because I’m some kind of outdoor cooking aficionado (look for my show Pumpkin Cooking In The Great Outdoors coming to you on the The Food Network from an alternate universe!), but because our stovetop went haywire last week.  One of the eyes stays on continuously and just gets hotter and hotter and hotter.  Like, if we left it on, I think it might spontaneously combust.  Thankfully, the oven still works, but we’re turning the breaker on only when we want to use the oven.  Yes, you might be a redneck if…..Yes, a trip to Lowe’s is in my near future.  I love cooking, but a new oven was not exactly what I waned for Christmas.  Oh well, I’m thankful we have that side burner on the grill – it’s not the easiest way to make soup or boil water with the acorns falling down all around me and trying to juggle a pot, a spoon, and a flashlight, but hey, whoever said cooking was easy!

4.  This recipe comes from my friend Jill, who is a phenomenal cook.     Everything that I have ever tasted that she made was delicious.  She brought this soup to our supper club about a year ago.  And, I may or may not have made a complete fool over myself about how good it was.  She ended up sending the leftovers home with me, probably just to get me to be quiet and stop stalking her like some kind of crazed, obsessed curried pumpkin soup groupie.  I had it for breakfast the next morning and lunch and dinner and then I started hounding Jill for the recipe – do you think 252 emails is excessive?  She was kind enough to send it to me and then promptly changed her email address and phone number.  Just kidding!

 

Okay, enough with the chit chat.  Here’s the recipe!

 

Curried Pumpkin Soup (adapted slightly from my friend Jill)

2 tablespoons butter
3 tablespoons all-purpose flour
2-3  tablespoons curry powder ***
32 oz. of vegetable broth  (one of those big boxes with the spout on it is perfect!)
1 big (29 ounce) can or 2 small(14 ounce) cans pumpkin
1 1/2 cups heavy whipping cream (you can use half-and-half, of whole milk, or even 2% depending on how creamy you’d like it to be – I’ve tried it all four ways)
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste
1 small onion, diced
croutons and sour cream for topping

Melt butter in a large pot over medium heat.  Add the onions and swirl them around for just a couple of minutes.  Add in the flour and curry powder.  Stir until smooth.  Cook, stirring, until mixture starts to bubble or you pass out from the amazing aroma.  Gradually whisk in the broth.  Cook until it starts to thicken, stirring often.  Stir in pumpkin and cream.  Season with sugar, soy sauce, salt, and pepper.  Increase the heat and bring the entire thing to a boil.  As soon as you see those boiling bubbles start to appear, remove from the heat.  Garnish with croutons and sour cream.

**** Note about curry powder:

Curry comes in many variants, but pretty much anywhere you can buy yellow curry (which is labeled as Curry Powder) or red curry (which is labeled as Red Curry Powder).  Red Curry is much hotter.  The first time I made this recipe, I used red curry because that was what I had in my pantry.  I thought it was delicious – Steve thought I was trying to kill him.  I think a mixture of red and yellow (I usually use 1 1/2 to 2 tablespoons of yellow curry and 1/2 to 1 of red) is perfect, but even that much kick may be too much for some.

Enjoy!

My dad loved macro photography. I remember the Christmas before he got sick that I went to visit my mother and him at their home outside of New Orleans. One morning, he told me to call walk down the long driveway and said about halfway down I’d see a tiny little pine tree sprouting up between the cracks in the concrete. I headed out with my camera and got a shot of the seedling…it was less than a quarter of an inch tall. I showed the picture to my dad and he smiled. “You know the thing I love about macro pictures?” I didn’t answer and he continued….”When you look through the camera for a macro picture, you see things that the rest of the world misses…” I think that sums up my dad – he often saw things that the rest of the world missed. Sometimes, I think that was a source of anxiety to him, but at least in the world of photography, it was a source of joy for him. I love taking pictures with my macro lens, but I never seem to take it out that often. So,I’ve decided that a least once a week, I’m going to put my lens on my camera and head out, searching for things that other people might miss.

 

I have two pictures for today.  I took the first one in our front yard this morning.  It’s a droplet of water on a branch of the permission tree.  I was shooting in manual mode and forget to change my exposure when I moved from the front of the tree to the back.  It was really overcast outside so the picture ended up being very under-exposed.  When I pulled it into Lightroom and tried to edit the exposure, I clicked something and the purple hues became more visible.  I liked the way it looked so I kept it that way!

The next one is from the beach.  The girls and I headed out there for beach clean-up as part of our church’s Great Day of Service.  The girls were really productive picking up trash.  After a while, they wanted to stop walking and play on the sand.  While they did that, I sat and looked at the microscopic world going on around me.  I saw this little guy hopping around.  To give you a perspective, he is about 1/100th of the size of my little toe.  I am pretty sure that he is a sand flea.  He is sitting on grains of sand.  Pretty cool.  I wish the picture were a little sharper, but macro photography, like anything else, is a skill that improves with practice!  Maybe by this time next year, I’ll have some awesome macro shots!

I

 

My dad loved macro photography. I remember the Christmas before he got sick that I went to visit my mother and him at their home outside of New Orleans. One morning, he told me to call walk down the long driveway and said about halfway down I’d see a tiny little pine tree sprouting up between the cracks in the concrete. I headed out with my camera and got a shot of the seedling…it was less than a quarter of an inch tall. I showed the picture to my dad and he smiled. “You know the thing I love about macro pictures?” I didn’t answer and he continued….”When you look through the camera for a macro picture, you see things that the rest of the world misses…” I think that sums up my dad – he often saw things that the rest of the world missed. Sometimes, I think that was a source of anxiety to him, but at least in the world of photography, it was a source of joy for him. I love taking pictures with my macro lens, but I never seem to take it out that often. So,I’ve decided that a least once a week, I’m going to put my lens on my camera and head out, searching for things that other people might miss.

 

Today was crazy – work was crazy, the girls were crazy, scouts was crazy.  Or maybe it was just me that was crazy.  Sometimes my procrastinating skills are a real hindrance.  Just as twilight was coming through the trees, Abigail and I walked out to the empty lot beside our house.  It’s overgrown with flowering weeds right now – the owner lives out of town and only cuts the lot a couple of times a year.  The weeds are actually pretty right now, particularly with the fading afternoon light dancing between the white flowers and the dark green stems.  I wanted to capture a picture of the flowers.  When we walked over there, though, I realized that the whole lot was bustling with hundreds and hundreds of winged creatures.  Blue dragonflies, some humongous and some small.  Teeny tiny little red butterflies that I tried unsuccessfully to capture.  And these guys…..some kind of moth that looks almost translucent.

 

Gracie spent the night with a friend yesterday; I missed her terribly, but I enjoyed getting to spend a little bit of time with just Abigail.  We read a little and watched part of a movie before she fell asleep, worn out from her day of fishing.  This morning, I woke her up a little earlier than I normally would for church so she could help me make the first pumpkin recipe of the season.  She had a great time making these with me and said that they were delicious.  I certainly agree with that!

I’ve been searching for new pumpkin recipes for Pumpkinpalooza this year.  I’ve found a plethora of them, both sweet and savory and can’t wait to try them all!  I found this one on Pinterest and it seemed like a nice and easy one to try on a morning like Sunday when I don’t have a lot of time.  It came together really easily.  I have haf of the batter left and I think I’m going to make it up without the cream cheese filling because I think those will be equally good and will work well in the girls’ lunchboxes.

 

Here’s the recipe:

Pumpkin Muffins With Cream Cheese Filling  (originally from Gallamore West, found here)

The Muffins

3 cups self-rising flour

1 tablespoon PLUS 1 teaspoon of cinnamon

2 teaspoons of nutmeg

1 1/2 teaspoons ground cloves

1 1/2 teaspoon of all spice

1/2 teaspoon of ground ginger

2 cups of sugar

4 eggs

2 cups of pumpkin (this is one and a half 15 oz. cans of canned pumpkin)

1 1/4 cups of vegetable oil

 

The Filling

8 ounces of cream cheese, softened

1 cup of powdered sugar

 

Preheat the oven to 350 degrees.  Mix together the flour, cinnamon, nutmeg, cloves, allspice, ginger, and sugar in one bowl.  In another bowl, add the eggs and beat them lightly.  Stir in the pumpkin and the vegetable oil.  Add the pumpkin mixture to the bowl with the dry ingredients and stir until just combined.

Line your muffin pan with liners.  (the recipe makes 24, but I only have one muffin pan).  Fill each line 2/3 of the way full.

Mix together the cream cheese and powdered sugar in your mixer until smooth.  Add the filling to a pastry bag fitted with a large tip.  For each muffin, insert the tip about halfway down and squirt some filling in.  You’ll feel the muffin expanding.  Stop when you see a little bit of the filling starting to come out of the top.

Bake for 20 minutes.  Let them cool for a few minutes in the pan and then move to a wire rack to cool completely.  Enjoy!

Abigail wanted to take a muffin to her Sunday school teachers, so we boxed two of them up in pretty little polka dot boxes.  She wrote little cards to them while we were in church and then taped them to the boxes (why, yes, of course I had a roll of Washi tape in my purse!).  She was so tickled to be able to share something she had made with people that she loves.  I guess she really is a girl after my own heart!