autumn cooking is the best cooking....

dress: vintage consignment circuit
shoes: thrifted

I found this dress in a little consignment store in Salt Lake while planning my wedding, and knew I wanted it for a bridesmaid dress. I wanted my bridesmaids to be wearing coral, but not to be all wearing the same dress, and this looked like it would fit my younger sister and I loved the design.

I got home and she would. not. wear it. she said it looked like a grandma dress and I eventually gave up. haha we have very different styles and opinions of what is cute. it makes me sad for the wedding pictures but happy that I got to hold onto it. It's a really nice transition piece for summer into autumn, especially with the weather we've been having.

and now, pumpkin pancakes!



first, cutchyo pumpkin in half



then dig out the guts



cook on a baking sheet in the oven (around 375?) until pumpkin is cooked and roast. then pull away the peel and blend into a puree. mmm mmmm.



mmkay now in one bowl, mix flour, salt, cinnamon, ginger, nutmeg, baking powder, and sugar, in another bowl mix egg yolk, vanilla, milk, pumpkin puree, and oil, and in another bowl whip the egg whites to peaks.



mix wet and dry ingredients, fold in the egg whites. butter up a pan and makem some pancakes. I like my pancakes to be pretty thin and porous, kind of like a thicker crepe consistency, so I make sure the batter is pretty runny, add ice cubes to keep it cold and stir it to keep it bubbly, and always rebutter the pan after every cake.





we had our pancakes with dark amber niagara syrup and a mango raspberry smoothie.


NOM!