RE: Making Time for Kitchen Experiments! {Homemade Pumpkin Butter Recipe}

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Oh my God!!! That hibiscus jam looks freaking insane. I often think to myself “self, you should really start making @dandays homemade jams” and then the thought passes without another action. Haha. Oh how I miss my pumpkin season. Oddly enough the rest of the world doesn’t obsess about pumpkin flavored everything as the U.S. does. Maybe I can convince you to send some over… 🥶… just a thought.

So I came over to your page to let you know that I’ve picked up my running again and am so stoked to have a path on the water. Although, I almost puked yesterday, today it makes bragging to you so much sweeter. Haha. Thanks @plantstoplanks for keeping me accountable.



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Haha, once you get on the homemade bandwagon, you'll realize just how easy it is to make! I started off with chia jams (super simple), but this hibiscus was super fun and delicious. The inner seed pod has so much natural pectin it gelled up on its own! Kitchen magic I tell you. I would happily send some pumpkin goodness your way. I'm going to snitch my sister's pumpkin to cook down, too, as long as my niece doesn't catch me...

Woohoo for running! I've had a busy few days, so getting antsy to get back out myself soon! My next nutrition event is tomorrow, so might not be until Sunday but I will pound that glorious pavement again in the next few days. I imagine that is quite the scenery you have to run in at the moment! Brag away, my friend! I'm happy to hear it!

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I know, you are the one who actually inspired my thought to make chia jam. I have yet to try it but it’s swirling in my head of ideas for when we settle a bit.

Yes, the running thing is either in your blood or it’s not. Love that you are consistently “gettin it” (said in my most redneck accent). Haha

We just got back from eating at an all organic, all vegan joint in the center of town here. It was nice to see this kind of option here but the food was just “meh”. I swear we are spoiled by so many home cooked meals. My go to lately, since arriving in Greece, is roasted vegetables, potatoes, sweet potatoes with a liberal amount of oregano, Greek olive oil, and garlic/ginger. I bought a small block of fresh feta from the local cheese market and we enjoy a small slice with our roasted veggies. I figure it wouldn’t be experiencing Greece without trying a little (smallest space between pointer and thumb finger here) of the worlds best feta with our meals here and there. Hahaha…😬. Good to hear from you @plantstoplanks.

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