Funny I was just thinking about whether or not I want to bring my ice cream maker to the Philippines, when I got an email that my Pumpkin Ice Cream recipe is featured on Page 4 of Weather.com’s article, “10 Recipes for Foods and Drinks You Crave in the Winter.” Have a look!
This Christmas was a challenge for my family. We had to move out of our home in November because of a mold issue in the house that was making us ill. My mother offered us my childhood home in the Philippines.
It excites us to think of spending a little time in the place where I grew up. A few years ago we spent a year in Maine where my husband grew up. My daughter, then only two years old, still has strong memories of kayaking in the lake in the summer and playing in the snow in the winter. The Philippines is as far away from Maine as can be, and I can’t wait to make new memories there.
First we had to move out of our home. We were all battling health issues from the mold, but we had to face the task head-on. For 15 days my husband and I packed up our belongings into boxes and drove them into a storage space. We donated a lot of things to Parca, and packed up necessities for keeping with us while we were in transition.
My daughter had been rehearsing for the annual children’s theater holiday production of Wizard of Oz since September. It was a blessing that she was kept occupied with the show. It allowed my husband and I more time to do all the packing while she was out of the house, and it also gave her a distraction from the impending goodbyes to school, her friends, her home.
My family has an empty home in the country two hours away that we are staying in for the holidays, before we leave for the Philippines. We made ourselves comfortable and hosted Thanksgiving Dinner. After Thanksgiving, we warmed the home with Christmas fare.
We were barely home. We spent a lot of time in a hotel back in the San Francisco Bay Area, during dress-tech rehearsals and the shows following. It was the culmination of all my daughter’s preparations for the holiday show. At this point she was homeschooling, and the theatre provided her with a social outlet and a feeling of accomplishment. We had to let her finish what she started, no matter the cost to us.
We traveled with a little Christmas tree and nativity scene, so we could set up Christmas with us wherever we went. My daughter performed in evening shows on Fridays and Saturdays, matinees on Saturdays and Sundays all December. We drove back to my family’s home in the country on the weekdays. When school let out for Christmas break, my daughter performed matinees on Tuesday, Wednesday and Thursday, and evening shows on Wednesday, Thursday and closing night on Friday.
Munchkinland from J.E.Moores on Vimeo.
We finally came home on December 24, thoroughly exhausted, under the weather, but fully rewarded by an unforgettable experience. There’s no place like home… and home is where the heart is.
Ever since I learned how to cook a traditional Thanksgiving dinner from my husband’s grandmother, I’ve been cooking and serving the same special meal my family looks forward to year after year. This year’s menu is no different. I keep it simple, but make everything from scratch.
The tricky part is organizing and scheduling which dish to make when, so that everything is served nice and warm on the table at dinnertime. Here’s what I did:
Set the turkey out to thaw the day before Thanksgiving. The night before Thanksgiving, roast a pumpkin and leave on the table to cool overnight. Also, make the stuffing and chill in refrigerator overnight.
On Thanksgiving morning, make the Maple Cranberry Syrup and chill till dinner. Get the pumpkin puree from last night’s roast pumpkin and make Pumpkin Cookies and Pumpkin Pie.
After lunch, start the turkey. In between basting the turkey, make the Sweet Potato Marshmallow, then the Mashed Potato and Steamed Broccoli. Toss the green salad and cherry tomatoes together last.
We set up a Dia delos Muertos altar in our fireplace: sugar skulls, skeletons, marigold, photos of our beloved dead ones, toys, pumpkins, pumpkin seeds and jack o’ lantern. A lush celebration of life and death.
Roasting is my favorite way of making pumpkin puree. Not only is it the easiest way to do it, but oven heat also preserves the pumpkin’s sweet flavor.
A pound is equal to a cup of pumpkin puree. I needed 2 cups of pumpkin puree for my pumpkin cupcake recipe so I picked a 2 pound sugar pumpkin.
Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet with butter. (Money-saving tip: I like saving the wax covers of butter sticks in the freezer. Whenever I need to grease a baking sheet, I get a wax cover out of the freezer and rub it on the baking sheet.)
Cut the pumpkin in half crosswise. Scoop out the seeds and strings. Save the seeds for roasted pumpkin seeds.
Put the pumpkin cut side down on the baking sheet.
Bake for 45 minutes. Check if skin can be pierced with a fork, then take it out of the oven and cool. Once the pumpkin is completely cooled, you can pull the skin off easily.
Tadaa! Homemade pumpkin puree!
Now you’re ready to make pumpkin cupcake, or pumpkin cookies, or pumpkin pie or pumpkin ice cream.
Instructions from the book, Halloween Treats: Recipes and Crafts for the Whole Family (Holiday Celebrations)
Shortly after I gave birth I wrote a very intimate account of my home birth story. When my daughter was about five, I wrote another piece to contribute to my midwife’s website, Fruits of Labor. I hope you enjoy it.
Vacation comes, school is out
Summer ends, year in, year out.-Neil Young
I can’t believe the summer went by so fast. This summer marks Malaya’s first theatre production. My baby girl is all grown up and onstage! Here is a video (a little over 13 minutes) of their summer camp production of “How Does Your Garden Groove?” by Michael and Jill Gallina. She played Pea # 2. And the sweetest pea in the garden, she is.
Set aside an hour and a half of your time to watch this movie. It could change your life. It did mine.
What do you do with two 6-year-olds on a misty Sunday afternoon?
Make pretzels! It’s so easy making pretzel dough on the breadmaker. And after seeing me make spider-shaped pretzels, the girls, still wearing their fairy wings, took over with their own creations: bacteria… uhrm… dots of some sort.
Still yummy! 
More pretzel shapes:
music notes and G-clef
skeleton bones
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