Tap into your inner Martha! Fall entertaining with paint and the Junior League of Tampa
Written by Brandi Jackson
It’s fall and time to get crafty, but “witch” crafty? It seems as though every fall when the pumpkin patches pop up so do all of those lovely foam pumpkins. As gauche as they may seem, in some parts of the country where a cut pumpkin can rot in mere hours, they are a necessity. Foam pumpkins are super handy if you like to decorate early, keep your pumpkins up through Thanksgiving and as a bonus? No pumpkin goo. We came across a crafty blog, Perfectly Imperfect, that is filled with fall fabulosity and will show you how to turn your foam pumpkin into a super chic fall focal piece! Sure, you are thinking, “I’m not Martha Stewart! Crafting isn’t for me.” We did this project and trust us, it really IS easy.
And this is our version on a fall table scape
Instant fall chic! Now that you have your craft on, why not whip up some yummy Curried Pumpkin Crab Bisque? This is a great recipe from the Junior League of Tampa Savor The Seasons cookbook. Enjoy!
1 small onion, finely chopped 16oz can pumpkin puree
4 garlic cloves minced 4C chicken broth
2T curry powder 2C heavy cream
2t ground ginger or 2T grated fresh 2C lump back-fin crab meat flaked
1t ground nutmeg salt and pepper to taste
1/2t Tabasco sauce Cognac (optional)
1/2C butter, melted fresh parsley
1T cornstarch
Cook the onion, garlic, curry powder, ginger, nutmeg and Tabasco sauce in the butter in a stockpot until the onion is tender, stirring frequently. Stir in the cornstarch and cook until thickened. Add the pumpkin and broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the cream and crab meat. Cook until thickened and bubbly, stirring constantly. Season with salt and pepper. Ladle into soup bowls. Pour a splash of cognac over each serving. Sprinkle with parsley.
Serves 8 to 10
Don’t forget to stop by Clayton Gray Home for all of your fall decorating and entertaining needs.
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