Wacky October Holidays
• Oct. 1: National Pumpkin Spice Day • Oct. 2: National Name Your Car Day • Oct. 4: National Cinnamon Bun Day • Oct. 5: National Get Funky Day • Oct. 6: National Mad Hatter Day • Oct. 9: National Moldy Cheese Day • Oct. 10: National Kick Butt Day • Oct. 12: National Gumbo Day • Oct. 13: National Yorkshire Pudding Day • Oct. 14: Be Bold and Free Day • Oct. 15: National I Love Lucy Day
• Oct. 18: National No Beard Day • Oct. 20: National Chicken and Waffles Day • Oct. 21: National Pumpkin Cheesecake Day • Oct. 22: National Make a Dog’s Day • Oct. 25: National Greasy Food Day • Oct. 26: National Pumpkin Day • Oct. 27: National Black Cat Day • Oct. 28: National Frankenstein Friday • Oct. 29: National Cat Day • Oct. 30: National Candy Corn Day • Oct. 31: National Caramel Apple Day
SUDOKU
CREAMY BAKED PUMPKIN RISOTTO
Inspired by FoodNetwork.com
Nothing highlights fall quite like pumpkin-inspired dishes. Grab your blankets, turn on your favorite movie, and enjoy a delicious meal.
Ingredients
• 5 cups of low-sodium chicken or vegetable broth • 2 cups Arborio rice • 2 cups of pumpkin, diced • 1 1/2 cups canned pumpkin purée • 1/2 yellow onion, minced • Salt, to taste
• Pepper, to taste • 1/2 cup fresh basil, chopped • 1/4 cup grated Parmesan cheese • 2 tbsp mascarpone cheese • 2 tbsp olive oil
Directions
1. Heat the oven to 400° F and arrange a rack in the middle. 2. In a 3-quart baking dish, combine broth, rice, diced and puréed pumpkin, and minced onion. 3. Season with salt and pepper, then stir until evenly combined. 4. Cover tightly with aluminum foil and bake until water has been absorbed and rice granules are puffed. 5. Remove from the oven and stir in basil, grated Parmesan cheese, mascarpone cheese, and olive oil.
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