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October is prime time for pumpkins. Here are a dozen fun things to do, make and play with those festive gourds. 1. Pick the perfect one Whether you visit a pumpkin patch or the grocery store, look for pumpkins that are large and ripe and have smooth surfaces and at least a 2-inch stem. (Stemless, dented and bruised pumpkins may already be in decline.) If you plan to light your jack-o’-lantern with a candle, the pumpkin should be at least 9 inches high. 2 Carve it well A pumpkin-carving primer from Family Fun magazine –Cut the lid at an angle so the outside diameter is larger than the inside. This prevents the top from falling into the pumpkin when it shrinks. –Serrated metal saws, now widely available in carving kits, are a safer alternative to knives and allow younger children to help. But remember, kids should carve only under adult supervision. –Scoop out seeds and stringy flesh with a large spoon or ice cream scoop. –Carve facial features closest to the center first and work outward. Use an X-Acto knife for details and the tip of a potato peeler to make small circles and curves. –If you accidentally remove a section, use a toothpick to pin it back in place. –Flatten a spot in the base of the pumpkin for the candle, but avoid digging too deep. If you do, the pumpkin is prone to rot. 3. Keep it fresh Carved jack-o’-lanterns are short-lived, so it’s best to carve no earlier than a day or two before Halloween. (Or, carve early in the season for practice and then again later.) Seal in moisture by coating all cut surfaces with petroleum jelly or vegetable oil, or cover the pumpkin with a damp towel when not on display. Better yet, keep carved pumpkins in the fridge during the heat of the day. And bring them indoors on nights when the temperature may drop below freezing. 4. Use paint Consider giving young children stickers, tempera paint or markers to decorate their pumpkins. It’s safer, and the pumpkins last longer. 5. Consider a fake If you get sad watching your jack-o’-lantern morph into a hideous shrunken head, consider a synthetic pumpkin. Available at most craft stores, carvable polyurethane pumpkins look like the real thing (they even come in different shapes and sizes) but last for years. Candles are off-limits, though, so if you want it to glow, use electric lights. 6. Take a great photo Tips from Chuck DeLaney, dean of the New York Institute of Photography –To make the picture more meaningful, include the faces of family members. Get down low so you can see their faces over the top of the pumpkin. –To capture an eerie glow, shoot at twilight and turn your flash off. Use high-speed film or a fast setting on your digital camera. If you can, put your camera on a tripod or other steady surface to eliminate blur. –Don’t light just one candle in the pumpkin. Two or three will produce a far better picture. –Want a really cool effect? Place the lighted jack-o’-lantern in a fireplace and make a small fire from a few sheets of newspaper behind it. 7. Roast the seeds Wash pumpkin seeds and pat them dry. Combine with 1 1/2 tablespoons melted margarine, 1/2 teaspoon salt, 1/8 teaspoon garlic salt and 2 teaspoons Worcestershire sauce. Place in a shallow baking dish and bake at 275 degrees for one hour, stirring occasionally. 8. Make play dough Here’s a recipe for homemade play dough with the festive scent and color of pumpkin 2 cups salt 8 teaspoons cream of tartar 1 container (1 1/2 oz.) pumpkin pie spice 3/4 cup oil Orange food coloring (2 parts yellow, 1 part red) 4 cups water Mix all ingredients. Cook and stir over medium heat until all lumps disappear. Knead the dough on a floured surface until smooth. Store in a plastic bag. 9. Bake and freeze To bake a 6- to 7-pound pumpkin (a fresh one, not one that’s been sitting out for days), halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan and add a little water. Bake uncovered at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape the pulp from the shells and puree, a little at a time, in a food processor or blender. Add a little salt. Pumpkin puree can be frozen in bags along with spices to use in pies. Just be sure to strain out the extra moisture before cooking with it. 10. Make pudding For an easy no-bake treat, prepare two boxes of instant vanilla pudding, then slowly stir in about 3/4 can of canned pumpkin. Add brown sugar and cinnamon to taste. Let sit for five minutes, and it’s ready to eat. 11. Play pumpkin golf Carve a pumpkin, making the mouth extra large. Build a cardboard ramp from the ground to the bottom of the pumpkin’s mouth. (Provide some support under the cardboard, such as books, and tape the ramp to the floor for stability.) Designate a starting point a few feet from the ramp and have players try to hit a golf ball into the pumpkin. Winner gets a piece of candy or some roasted pumpkin seeds. GolfOnline???????????????????????????????????????????????????????????????????????????????????????????????????????????????? mp69??,mp59?????? © http://www.golfonline.jp/ . All Rights Reserved. (???????)
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