Cat Folklore

According to Japanese lore,

the figure of a beckoning cat,

was believed to bring good fortune to it's owner.

"The Pumpkin"

Oh!-Fruit loved of boyhood!-The old days recalling,

When wood-grapes were purpling and brown nuts were falling!

When wild, ugly faces we carved in it's skin,

Glaring out through the dark with a candle within!

John Greenleaf Whittier, "The Pumpkin"1850

Spiced Pumkin Seeds

Pre heat oven to 350. Remove seeds from pumpkin. Discard membrains and spread seeds on baking sheet.Bake 20 minutes. Remove from oven. Toss seeds with 1 Tbs olive oil, sea salt, and pepper to taste, plus a pinch of cinnamon, cumin, cayenne pepper and 1 tbs honey.

Return to oven and roast coated seeds until golden about 15 min.Scrape pan and stir seeds to prevent sticking as they cool. 

Recipe from; Whole living magazine

Black cats in the South of France are known as "matogots" or "magician cats". It is believed that good luck comes to the owners who treat them with respect and feed them well.

In Abyssinia, an unmarried woman who owned a cat were thought to be a wealthy catch for suitors.

Cat Folklore

According to superstition in France, if you discover a single white hair on a black cat, Lady luck will smile upon you.

Cat Folklore

The ancient Chinese believed that evil spirits could be scared away by the glow of a feline's eyes.

Cat Folklore

An Italian superstition states that a cat sneezing is a good omen for those who hear it.

Cat Folklore

In 16th century England,visitors kissed the family cat to bring good luck.

Mulled Cider

Ingredients:
12 cups apple cider
4 whole cloves
3 cinnamon sticks
1 cup dark rum

 In a large pot combine apple cider, cloves and cinnamon sticks. Bring to a boil over medium high heat.
Reduce heat and allow cider to simmer for 25 to 30 minutes.
Pour cider mixture through a cheesecloth lined strainer into a large saucepan and keep warm. When ready to serve pour 2 tbs of dark rum into each mug and  fill to the rim with warmed cider.
Garnish with cinnamon sticks, orange slices and whole cloves in desired.

Roasted Acorn Squash

Ingredients :
2 medium sized acorn squash
1 tsp peprika
1/2 tsp nutmeg
1tsp cinnamon
Sea salt
Honey
Extra virgin olive oil
Cut squash in half. Remove seeds. Slice in semi thin slices.
Place on a baking sheet that has been sprayed with no stick cooking spray.
drizzle olive oil and honey over the sliced squash then add all the spices and salt.
toss well and place in an oven that has been pre heated to 435.
Cook until browned and soft, flipping occassionally while roasting.
Remove from oven and serve.

Fried Green Tomatoes

Ingredients;

6 medium sized green tomatoes
Extra virgin olive oil
Sea salt and pepper to taste
In a large frying pan cover bottom of pan with olive oil. Heat oil then add sliced tomates to the pan. cook over medium heat. Once one side of tomato starts to soften and brown, flip over and cook on the other side Season with sea salt and pepper.
Fried green tomatoes taste great on sandwiches.

Roasted Pumpkin

Preheat Oven to 400. Cut a sugar pumpkin in half. Scrape out seeds. Drizzle pumpkin with 2 Tbsp. extra virgin olive oil, season with 3/4 tsp sea salt, And 1/2 tsp black pepper.

Place cut side down and roast for 35 to 45 minutes.

Recipe from Whole living magazine.

Easy Baked Apples

Ingredients,
4 large apples cut in half
Cinnamon
Nutmeg
Honey
Cut apples in half. place in baking dish and drizzle honey over the tops. sprinkle with cinnamon and nut meg and bake uncovered at 435 for 45 minutes or until softened.
Remove from oven. Place in serving dishes. Using a spoon pour honey misture over each half and serve immediately.

Pumpkin Pasta

1) Preheat oven to 425. Peel half of a small sugar pumpkin and cut into 1 inch chunks.

Toss with 2 Tbs. extra virgin olive oil, 1/2 tsp sea salt and 2 Tbs. honey. Roast on baking sheet until tender, about 45 minutes.

2) Bring a pot of salted water to a boil. Add whole grain pasta and cook as directed on the box.

3) While pasta is cooking, add 2 Tbs. olive oil, and 2 tsp minced garlic to a skillet. Heat over medium heat until fragrant, then add 1/2 cup of finely chopped walnuts and the roasted pumpkin. Toss combine and heat through. Set aside.

4) Drain pasta.  reserve 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in 1/4 cup chopped parsley and 1/2 cup Parmesan cheese(optional) Season with salt and pepper and drizzle with extra virgin olive oil. Transfer to bowl and toss well with walnut, pumpkin mixture. Serve immediately.

Recipe from Whole living magazine.