While we carved, my pumpkin soup bubbled away in the oven. This, as you will see, turned out poorly.
Photo
After dinner, we got down to business.
Some pumpkin-carving tips:
1. I always use a pattern book, and actually go through the tedious process of punching out the outline (per the book’s instructions) first.
2. The more detailed designs will rot quicker; thicker, less-complicated designs are what you should lean towards if you want something long-lasting.
Stephen took an iPhone picture of me taking a picture of dinner. Incidentally, shortly after this was taken I introduced him to the wonders of the Photogene app…it brightens up and sharpens pictures so they look like this.
On Sunday night, I got a little improvisational with dinner. I was cooking for three hungry boys and myself (Julia came over to carve pumpkins later), so I figured pasta would be a good wallet-saver. I didn’t feel like pasta bolgonese (which I make all the time), so I threw together this inexpensive and easy dish.
CREAMY PASTA WITH PORTOBELLOS
What you need:
1 box linguine (or more, depending on appetite)
Squinting into the sun on absolutely gorgeous Sunday morning (on the way to brunch with Julia, her brother, and his fiance, Allie).
Marc Jacobs coat from…2002?, Jack BB Dakota dress, Bakers boots, fake Van Cleef & Arpels necklace (Chinatown), Dooney & Bourke handbag.
