We are getting into the birthday and holiday spirit in our household.
It's hard to believe that another year is almost done. With all five kids having birthdays in the same three-month span as Halloween, Thanksgiving, Christmas and New Year's, we're in full party and costume mode around here.
I usually let the kids get creative with their trick-or-treating costumes. Translation: I help them make their own cheap/free costumes.
Liam wanted to be a ghost. I vetoed that, as our rule is "no costumes that could scare your or someone else's little brother or sister." He has decided he's "too old for anything that isn't scary" and so will be trick-or-treating as a preteen with an attitude. Oh help!
The rest of the crew has made up their collective mind, too. Aidan wants to be a cowboy. Ty wants to be a ninja. Leif wants to be a cowboy ninja.
Rowan? He'll be a little ol' bumblebee. He doesn't care as long as he gets a little thing of M&Ms.;
In light of the upcoming emptying of our family's wallet, I'm making many economical meals that take advantage of pantry staples and the bounty of seasonal fall vegetables available at roadside stands and farm markets in my neighborhood. Eating local and seasonal food is not only a great way to ensure your food is fresh, it also supports your neighborhood farmers and provides great variety in your diet.
It is surprisingly easy on the bank account, too. Oftentimes you can find produce at half the price or less than you pay elsewhere. Here are some fantastic seasonal recipes our family loves.
My friend Joy's mother, Mrs. Piersma, has been making this first recipe for her family for years. She explained that she has changed it a little every year and sometimes tops it with toasted pumpkin seeds, sunflower seeds or pine nuts. I think you'll see why it's a regular on their table.