Pumpkin Harvest

Today as I stocked up on canned pumpkin I was reminded of a story in the Bible. Last week I went to Publix to purchase a can of pumpkin only there was no canned pumpkin to be found. Sure there was an abundance of actual pumpkins but who wants to take the time to cut, clean and cook real pumpkins only to get half a can's worth? Apparently canned pumpkin is only made once a year and once the harvest is depleted and all the cans sold, no more canned pumpkin until the following year. And to make matters worse, rumor has it Libby is not having a great harvest this year!

Anyway, the pumpkin reminded me of the story found in Genesis chapter 41 of Joseph interpreting Pharaoh's dream. Not the miracle of Joseph going from prison inmate to the leader of Egypt or the interpreting of the dream but the actual story of the dream. The seven years of abundance followed by the seven years of famine. I love how the people took a fifth of their harvest from the abundant years and saved it for the following years of famine. A similar story is that of the childhood fable, The Ant and The Grasshopper. Again, I love how the little ant goes about his business gathering and storing his food for the winter months all the while being mocked by the grasshopper. In both stories the wise plan ahead. They demonstrate self-control and instead of lavishly living off the riches of the harvest, they save some for later.

These stories appeal to me because I am not the planner, the saver, the waiter (not the kind at a restaurant but the kind who has patience). Money in my pocket is as good as spent, cookies in the pantry are gobbled up and butter in the fridge is shmeared on. My point is when there is money needed for an 'extra' it has already been spent. When cookies are needed for a school lunch, they have already been eaten. And when a recipe calls for butter, well, we run next door and ask to borrow some.

I see myself in the grasshopper and in the people traveling from far pleading to Joseph for food because I have failed to plan ahead. Even after several years of trying to manage money and resources as an adult, I still find myself making the same mistakes again and again. I know these are lessons in discipline and self-control and that the Lord purposely puts us in positions so that we can learn to be disciplined and self-controlled, I'm just praying one day soon He says, "Ahhhhh. Finally Carrie, you get it."

So as I gathered up my harvest of canned pumpkin and dreamed of all the delicious recipes I was going to run home and make I was reminded of a few (seven to be exact) fat cows and decided I might just wait a few more weeks to use some of that canned pumpkin. The image of fat cows didn't hurt either...

Here's a fattening recipe for pumpkin bars followed by a relatively lean recipe for what's for dinner tonight, shrimp with pasta, fresh tomatoes and basil.

Pumpkin Bars
Crust
1 box of gingerbread cake mix
1 egg
1 stick of butter, melted (off to the neighbors I go...)
Filling
1 (8 oz) container cream cheese
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
1 stick of butter, melted
1 tsp cinnamon
1 (16 oz) box powdered sugar

Mix crust ingredients together and press into the bottom of a greased 9x13 inch pan. Next combine all filling ingredients and mix well. Pour on top of crust and bake for 40-45 minutes at 350 degrees. Serve with whipped cream.

Shrimp with Tomato-Basil Pasta
2 tbsp extra virgin olive oil
5 cloves garlic, minced
1 lb fresh shrimp, peeled and deveined
1 lb of Roma tomatoes, chopped
1/4 cup fresh basil, chopped
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
8 oz (1/2 box) rigate pasta

Cook pasta according to package directions the set aside. In large skillet heat oil over medium then add garlic. Saute garlic for 2-3 minutes or just until it starts to turn light brown. Add shrimp to skillet and cook until pink. Add tomatoes, basil, salt and pepper and remove from heat. Add pasta then sprinkle in cheese and serve immediately with salad and bread sticks. Enjoy.

Oh what the heck, here's a recipe for a yummy fall harvest Cobb salad too.

Fall Harvest Cobb Salad
1 head of Romaine, chopped
1 Bartlett pear, cored and chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup sunflower or pumpkin seeds, toasted
1 cup of red grapes, cut in half
1/2 cup crumbled feta or Gorgonzola cheese
Lite Pomegranate Vinaigrette Dressing (any brand--use raspberry if you can't find pomegranate)

Combine all salad ingredients and toss with dressing.