We used the bread dough to make witch's fingers (roll up skinny little bread sticks and stick an almond on the end, point out for the finger nail, let rise an hour or more, pop in the oven, set to 350* and pull out 20 min later. The boys went nuts over these. A fun way to be goulish without increasing the sugar insanity.

We were out to dinner with some friends and their friends and the question was asked “What kind of pumpkin is best?” The result? It depends, of course, on whether you're carving, or cooking. And a friend of a friend said, “And the best pumpkin for pumpkin pie is butternut squash.” And I thought, well of course it is. A butternut squash is is so much more flavorful than any of the pumpkins we've cooked so far. But I've heard Blue Hubbard is truly THE BEST. So we bough a (huge!!!) Blue Hubbard squash at the market, sliced and roasted it, and mashed it up for use in all of our favorite “pumpkin” recipes. For E