There are artists, like Jenna in our dining room, who carved the spectacular howling wolf below, who work only from memory.
Most of us find a template (you can download from www.pumpkincarvingtemplates.com). Choose one with pronounced light and dark areas - they are easiest. Tape or tack the image (blow it up to the actual size with a photocopier) right onto the pumpkin.
Transfer the outline onto the pumpkin, using an exacto knife to lightly trace.
Start at the bottom and work up, so the juice does not soak your image which would make it harder to cut through.
Once the outline is done, shave off the lighter areas with the exacto knife, being very careful not to cut though the flesh.
It's easier to do this before emptying the seeds, as this makes the pumpkin much more sturdier to work with.
When you are ready to remove the seeds, cut a hole through the bottom and remove the seeds, so that you can light it up from underneath with a low energy light bulb (which does not produce heat).
Store it in the fridge when not displaying it - in that way, it might last you up to one month.
Last night’s temperature was zero and we all woke up to a very frosty morning. There was a mist off the lake and a few brave guests went swimming. Inside, the dining room was warm and welcoming, the fireplace lit. Guests were deciding where best to see the changing colour of the leaves, by canoe or on a trail.
Welcome to autumn in Algonquin Park. We hope that you visit to experience it first hand. It would be wonderful to welcome you.
Much like at granny’s house, September is “preserving” month.
As the summer fruits and vegetables hit their peak of ripeness, we buy in bulk and preserve for the next season. So far, we’ve made peach chutney and jam, plum sauce and jam, spicy tomato sauce, chilli sauce and mint jelly.
Today we are peeling and seeding 4 bushels of local red peppers and then barbecuing them – a perfect tasty addition to soup and sandwiches for next year.
The last product to preserve will be cranberries in early October.