More Deliciously Edible Thanksgiving Decor.

HARVESTING (CANDY) CORN FROM A PUMPKIN... Not so in the natural world...but in the world of
Frugal Luxuries anything is possible!
Rosie won this faux pumpkin-tree at a school raffle a few years arrived with an array of gift cards dangling from the metal branches. I loved the presentation and thought it would be a lovely & fun addition to our Thanksgiving decor and buffet table. Adapting it, I replaced the (now spent!) gift cards with candy corn--divided up and repackaged in simple cellophane bags closed with raffia. These were tied onto the metal branches of the pumpkin.
Simple, frugal and charming!
Note: I found the candy corn at the Dollar store for...a dollar!
Two large bags filled six of the small bags that are tied to the pumpkin tree.


As you know, I'm enamored with the scalloped edges of the Acorn Squash

and use them generously in my autumn decor and ...afterwards... I eat them!

Here is yet another way to make use of this pretty and quite sturdy vegetable!

Use it as Nature's China (tm) .

Above, I cut the uncooked squash, scooped out the seeds,

then poured salsa into the center.

Surrounded by corn and flax seed chips, it's a lovely addition to your

appetizer and/or buffet on Thanksgiving day (or any time)!

After the party...rinse out the center of the squash, bake and eat!

It does triple duty!

1. Serves as decor for the autumn mantle...

2. Transforms into one of Nature's China cabinet's prettiest bowls ...

3. Provides sustenance as it is baked (with butter & sea salt) and consumed with joy!

Nature's China.

To See more ways to use and enjoy Nature's Bounty be sure to visit


To view photos and details of how to implement our eco friendly; budget friendly; nature's bounty; use-what-you-have; edible holiday decorating philosophy visit us at... .

Frugal Feasts (tm) : How to Cook & Eat Your Thanksgiving Decorations

1. Acorn Squash on the mantle...

2. Raw Acorn Squash cut in half

3. Scoop out the seeds....

4. Rub lightly with butter or olive oil...add a gentle sprinkle of sea salt...

5. Here is what they look like when they come out of the oven!

Once thanksgiving has ended, you may eat your decor (some of it).
Here is how I enjoy the Acorn squash.
1. Remove from the mantle and wash
2. Cut in half and seed (as you would a melon) I use a spoon
3. Lightly butter the inside of the squash...or rub with olive oil & give a gentle sprinkle of sea salt
4. Place both pieces, cut side up, in an un-greased baking pan--bake for about an hour in a pre-heated, 350 degree oven (baking time may be longer if the squash is on the large size). The cooked texture should be similar to that of a baked sweet potato (a little more firm).
5. Serve as a side dish. I eat mine by scooping it out of the peel/shell with a small spoon.
I do understand that not everyone thinks baked squash is as delicious as I do. That being said, you can also add it to soups and stews (peel and dice first)...or saute' it in olive oil and garlic (precook at least half-way first as it's a very hard vegetable when raw). You may also puree or mash the baked squash, by itself or with butter, herbs (sage perhaps), and minced garlic.


A Gift of Lemons...

Rosie and I plucked these huge lemons and tiny oranges
from trees on my Dad's property in San Diego last weekend.
I found a lemon marmalade recipe at
It makes a small batch (six, 1/2 pint jars) which would be ideal for
this year's holiday gift baskets! Being a lover of all things lemon,
I have never made lemon marmalade before, but will try it out...
and keep you posted on the results!
P.S. I plan on juicing the tiny oranges and using them as a sauce over fish:
Here's the Rough recipe:
Brown a firm white fish or salmon on both sides; apply generous amounts of freshly cracked black pepper on both sides; set them aside in a buttered (or use Pam) baking dish. In the same pan you browned the fish, pour in orange juice (1/2 cup for 2 fillets, 1 cup for 4, etc.) and scrape it around with a wooden spoon to get the browned bits and extra pepper flakes. Add 2 or 4 TBS butter (depends on how much juice you're using) or olive oil, and lightly simmer for just a few minutes, stirring constantly (just until the sugar begins to caramelize--ever so slightly). Pour juice mix atop the browned fish fillets and then bake COVERED in a preheated, 350% oven for about 10 minutes (the baking time depends on the thickness of the fish and how long you browned them). The fish is done when you can flake it with a fork. You may also make this recipe using lemon juice, but it's not so sweet (obviously) and won't as camelize much.
Serve with a baked potato, or rice pilaf, a green vegetable and ??!
It's so yummy, even non fish lovers will probably like (or at least tolerate) this entree!
I know, it sounds a little complicated, but it's amazingly easy for the flavor value of the dish.