somethingsomethingtralala

Spooking, Spice, & All Autumn Nice

Stressed, Midwest, and Autumn obsessed

400 posts

Happy Bonfire Night!

Happy Bonfire Night! 🎆

More Posts from Somethingsomethingtralala

somethingsomethingtralala

3 years ago

Happy Halloween from ours to yours 🎃

Tags :

active blog all hallows eve spooky halloween Spoopy trick or treat pumpkin mugs Pumpkins candy a happy halloweeeeeeen halloween aesthetic

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somethingsomethingtralala

3 years ago

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somethingsomethingtralala

4 years ago

Me in "12 days until Halloween and I haven't even shoved a pumpkin up my ass yet" panic mode like:

Tags :

autumn autumn blog fall active blog fall blog halloween all hallows eve spooky Spoopy pumpkin Pumpkins panic

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somethingsomethingtralala

3 years ago

A gorgeous Autumnal artist you should know is John Atkinson Grimshaw (1836-1893) His use of camera obscura and play with moonlight and low light are considered some of the finest of his era. The ethereal glow of his art led some to speculation on how they were made, given his lack of visible brushwork

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autumn autumn blog fall active blog fall blog spooky Spoopy art

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somethingsomethingtralala

3 years ago

Here are some great recipes for de-colonizing Thanksgiving

Smithsonian Folklife Festival

Native Recipe: Three Sisters Salad

Not only do the three foods grow well together, but when cooked together they provide nearly complete nutrition.

The Gingered Whisk

Nasaump Cornmeal Porridge

Nasaump is a Wampanoag recipe for cornmeal porridge. Cooked with fresh berries, nuts, and seeds and sweetened with maple syrup.

Serious Eats

Kanuchi (Cherokee Pureed Nut Soup) Recipe

A rich and creamy nut soup of Cherokee origin, kanuchi has few ingredients but a world of deep nutty flavor.

Delish

Chayote With Dried Green Chile Is An Amazing Vegan Main Dish Option

Green chile powder is a really incredible ingredient.

Magic Pumpkin Squash Soup by Chef Kimberly Tilsen-Brave Heart,

Ingredients:

1 large butternut squash

1 tbsp. garlic powder

Kosher salt

Black pepper

Olive oil

1 stick butter

1 medium yellow onion

1 can organic pumpkin puree

2 cups coconut milk

4 cups chicken broth or vegetable stock

Roasted pumpkin seeds (for topping)

Instructions:

Peel and cube the butternut squash, toss with olive oil, sprinkle with 1 tbsp. garlic powder, kosher salt, and cracked brown pepper, and place on a baking sheet. Roast at 425 degrees for 20 minutes

In a large stockpot, sautée the chopped medium yellow onion in 1 stick melted butter; sprinkle with salt until translucent

Add 1 can organic pumpkin puree

Add 2 cups coconut milk

Add 4 cups chicken broth or vegetable stock

Add the roasted butternut squash

Simmer for 30 minutes

Blend with an immersion blender

Top with roasted pumpkin seeds