Never mind that it was over 90 degrees yesterday in Tulsa, fall is officially here! So it’s time to bring out the pumpkins and the mums. Time to light the fall candles and bake pumpkin bread. At least that’s what I did! I’m ready for that crisp weather and falling leaves. The forecast says we may have to wait just a little while longer for that, but in the meantime I can make it look like fall everywhere else!
As I was driving through town, I saw all of these beautiful pumpkins piled up at one of my favorite stores, Ted and Debbie’s. I love all of the different colors and shapes. We’ll buy pumpkins for carving Jack O’ Lanterns later, but for fall I love to stack up a mix of the colorful pumpkins and gourds on my porch. They’re interesting, they last a long time and they look great through Thanksgiving.
So this is it. This is all I do – stack my favorite pumpkins one on top of the other. No tools or other materials necessary. I pull the summer plants out of the planters, stack the pumpkins and set the mums right next to them. It has to be that easy or I would do nothing. We would probably just have planters full of dead plants. For those of us with limited time, the easy pumpkin topiary is a great way to add fall charm to the front porch. Personally, I love the simplicity and the fact that it’s a little imperfect.
And…one more thing I thought I would include since it’s time to bake all things pumpkin! My mom’s pumpkin bread recipe. I made some last night and I would have included a picture, but it’s already gone! But trust me, it’s good, so here you go…
3 1/3 cups flour
3 cups sugar
1 1/2 tsp salt
2 tsp baking soda
1 tsp cinamon
1 tsp nutmeg
2/3 cup water
1 cup oil
1 16 oz. can pumpkin
1. Mix all dry ingredients in a bowl. 2. Make a hole in the middle and add the water, oil and eggs – mix well. 3. Add pumpkin and mix well. 4. Divide into 3 loaf pans and bake at 350 degrees for 1 hour.