Happy Thankgiving!

Cindy and I, and our families, wish you a Happy Thanksgiving full of good food, family, friends and memories!

Lá an Altaithe Shona!
Happy Thanksgiving Day!

Marsh Mallow ... not Marshmallow

Tonight I was making Honey Pumpkin Face Mask. The last of my pumpkins had been roasted up and we were running low. I gathered up the materials I needed - honey, green tea, milk powder, some other herbs and my powdered marsh mallow root. It made me think of summer on this cold autumn evening for a few reasons.

First, I have a lovely stand of marsh mallow plants that spring up every year. It's one of those tall, stately plants that adds a lovely touch to the back of a garden, but you have to be careful not to let it run wild!

Second, it made me think of s'mores and the other marshmallow.

Marsh Mallows are beautiful, with many healthful and beneficial properties. It has wonderful

healing properties, which are even mention in Homers Illiad. It is emollient, demulcent, and soothing to sore throats and irritations. This soothing quality is the reason it is a part of our Honey Pumpkin Face Mask.

When the dried root is soaking, it creates a gel which helps coat inflamed areas and relieve the pain and reduce redness. And the gel was used to make the original Marshmallows.

I've often thought of making marshmallows the old fashioned way, and I may yet. In the meantime, I'll just rest here with my face mask on, dreaming of summer. And maybe I'll make some s'mores.

Join us at the Wonderful Sea Girt Holiday Craftmarket!

This weekend we run full on into the holiday season. One November 22 & 23rd, you can find Celtic Chairde Creations at the Sea Girt Holiday Craftmarket. Although relatively small, there are over 50 crafters presenting unique hand made items suitable for any holiday shopping list.

The event is held at the Sea Girt School on Route 71 and Bell Place in Sea Girt. One of my favorite parts of this show is the cafe. Eighth graders serve as waiters for some of the finest craft show food I've ever had.

We hope you'll come by and visit. There are only 4 more events that Celtic Chairde will be participating in before the Christmas. So stop by and select the perfect gifts for teachers, co-workers, family and friends.

November is a month of thanks - and it starts with our Veterans

Tuesday, November 11, is the day the celebrates the ending of World War I, at least that's how the day began. But in 1954, President Dwight Eisenhower passed the resolution that changed it to Veterans Day, a day to honor the men and women that have proudly served our country.

There are probably very few families who don't have a military veteran in their midst's. I'm very proud of my father, father-in-law, and uncles and cousins that have served to protect the United States. I thank them, and all the others for helping to keep our land safe and free.

Thank you, to all of you. You are our guardians, and we shall always hold you near in our hearts and prayers.

Kicking off the Holiday Season at the St. Peter's 31st Annual Craft Fair

It's so hard to believe that we've rolled around to another Holiday Season! Yet here we are, busily preparing products for our flurry of holiday fairs.

One of our favorites is the St. Peter's School Annual Craftmarket. This year the event is November 7 & 8, this Friday and Saturday. There are always so many interesting crafts and gifts. It's one of our favorite craft fairs of the season. Friends and family start the holiday shopping and enjoy a good time.

We hope to see you there this weekend!

Type rest of the post here

Pumpkin Wrap Up

Unfortunately, time and family business kept me from writing more about my favorite squash - the Great Pumpkin!

I did get to carve a few of my dozen pumpkins in time to tantalize our trick or treaters. And I also had the opportunity to start the roasting. This is the time of year that I store up on mashed pumpkin for future recipes of pies, butters, cookies, breads and face masks.

So many people opt for canned pumpkin, when its so easy to roast your own. Simply cut
the pumpkin into halves or quarters (depending on it's size). Scrape out all of the seed and strings (see the previous post for a yummy use for the seeds). Place the pieces, skin side up, into a large roasting pan. Put about 1/2 inch of water into the bottom. Cover with an aluminum foil tent and place into a 350 degree oven. Check in about 25 minutes.

Don't let the water totally boil out. If the shell is soft, the pumpkin is done. Remove from the oven and let it cool in the tent (it will finish steaming that way).

Once the pumpkin is cool, turn over and simply scrape out the soft, sweet pulp. You can freeze this or store in the refrigerator until you're ready to whip up some great and tasty treats. When you defrost the pumpkin, if it's too juicy, simply drain through a few layers of cheese cloth.

There will be a lot of pumpkin juice in the bottom of the pan or when you defrost your pumpkin. I like to mix pumpkin juice and sparkling cider or ginger beer.

So don't let you uncarved pumpkin simply turn into squirrel food or a pile of mush. Roast them up and be ready for Thanksgiving Pumpkin Pies, Pumpkin Muffins, or any number of sweet autumnal goodies.