Like I said, October is a busy month. So much to do! So little time! We started in the very first week, with a little help from Thatkid's school. This is the first year the kindergartners had a field trip, and it just happened to be at the pumpkin patch.
For the very first time Thatkid boarded a school bus with a bunch of his classmates.
Because it was close, and his first field trip, and a pumpkin patch, I met up with them at the patch.
Then hung back and let him explore and enjoy the time with his friends.
They all got to go on a hay ride and explore the corn maze.
And they got to pick out a pumpkin to take home.
The pumpkin patch they went to is the same pumpkin patch we usually visit as a family. So last weekend we returned with everyone. Going as a family meant we got to do different things than with Thatkid's class. Like take goofy pictures.
And feed the goats. I love that my boys love animals so much.
But eventually we stopped playing and got down to business. Pumpkin business.
We traded in these two little pumpkins for the more orangey kind.
We hit up the pumpkin patch in the morning, trying to beat the heat. Because even though it's October, the heat wave has returned. By noon it was 95 degrees. By the time dinner rolled around it was 98. I'm really trying to embrace this fall season, but when the weather feels like summer, sometimes you got to do what you got to do. Like make macaroni salad. It's a summertime staple, but its cool tang is welcome when the temperature keeps climbing. And the fact that it takes less than 20 minutes to put together is always appreciated.
Macaroni Salad (From Cooking Light)
1 cup uncooked elbow macaroni
1/2 cup canola mayonnaise
1 Tbsp cider vinegar
1 1/2 tsp sugar
3/4 tsp dry mustard
1/3 cup thinly sliced celery
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1/4 cup grated carrots
1 Tbsp chopped fresh chives
- Cook pasta according to package directions. Drain.
- Combine mayonnaise, sugar, cider vinegar, mustard, and salt and pepper to taste.
- Stir in pasta, celery, bell pepper, onion, carrots and chives.