It has been over two weeks since I last posted but I do have good reasons for my absence. I can’t share all of the reasons just yet but I promise to soon. Following my last post I was busy preparing for a local holiday shopping event where I was a vendor. Whew! It was an amazing show and I was extremely happy with my sales. The venue was an art gallery and they do it up right so I always enjoy selling and/or shopping at the annual event. The down side is that it takes several days to recuperate from exhaustion! But it was a happy exhaustion.

Many of you will be hosting Thanksgiving dinner at your home and you may or may not have your holiday table planned. Today I want to share a last minute idea for your Thanksgiving table. My love for baby boo pumpkins carries on through Thanksgiving and they will make a special appearance at the family gathering.

Your Thanksgiving guests may be expecting sweet potatoes, but they won’t be expecting them to be served in cute little baby boo bowls.

I mashed these sweet potatoes with a fork and topped them with a dollop of marshmallow Fluff that I toasted under the broiler till golden brown.

I’ll show you the simple steps to preparing your “bowls” but first I have another dish that serves up nicely in them.

Filled with and set on a bed of wild rice.

Finish off the look by topping with the “lid.”

To prepare your baby boo pumpkins, simply score the top with a knife in a circle.

Next, cut through the scored place to remove the top.

Scoop out the seeds and guts, scraping the inside with a small pointed spoon, fork or knife. Rinse, pat dry and fill.

Happy Thanksgiving to one and all!