Cut a three- to five-pound pumpkin in half; scoop out, leaving a 1/2-inch-thick wall. Cut a 1/2-inch-deep groove in the rim for pumpkin seeds. For perches, poke holes and insert twigs. To hang, knot two lengths of twine together in centre; tack knot to feeder bottom. Fill with birdseed.
We stumbled across this local cake company called "Whisk" and we LOVE their creations.
They make stunningly delicious cakes using only fresh wholesome ingredients.
Check them out at: http://www.whiskcakes.com/index.html
Fresh Raw Salsa 5 Lbs finely diced tomatoes 3 Large Bell Pepper (Any colour) 2 Jalapenos 1 Onion 1 Cob of Corn 1 Bulb of Roasted Garlic 1/4 Cup Chopped Fresh Cilantro 1 Tsp Oregano 1 Tsp Basil 1/4 Cup Vinegar EVOO S & P - Soak cob of corn in cold water for at least 30 minutes, then throw on the grill for about 15 minutes - Chop Peppers, Jalapenos, and Onion in half brush with oil and season with salt and pepper. Throw on the BBQ medium heat for about 10 mins flipping half way through. - Smash bulb of garlic on the counter a couple times, place in a dish, drizzle with olive oil, season with S&P and bake in the oven at 250 F for 20-30 minutes - Dice up tomatoes and drain extra juice in strainer - Dice up peppers, jalapenos, onion and garlic and combine with strained tomatoes - Peel corn and chop off kernels from cob and add to salsa - Add cilantro, oregano, basil and vinegar - Add S&P to taste -Jar & label
Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.