It’s Spring Cocktail Season! The baby showers have begun in earnest, the bridal showers are right around the corner, and soon, we’ll just invite people over to sit on the porch and have a drink. That day is not today because today is pouring down rain and cold. It’s actually gross out. Earlier this week we got a glimpse at what spring will look like and she was perfect. Until then, let’s plan our cocktails and a little dip or something to go with.

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I have this dream of a camp. Not like “camping” but an actual camp like Wandawega. Their photos are inspiring. It’s so pretty. And rustic. Our family has an old log cabin from the turn of the last century that’s cute - in parts - but VERY rustic. We’ve done a ton of work but it’s still not a “camp” - yet.

The dream would be to have a “camp” that is darling and useful. Somewhere all of my children could gather when they’re super old and still laugh about the fun we used to have there.

Until then, you can follow me on Instagram at @camp.at.parker as I work to fix up our old log cabin and create a little corner of the dream camp I’m hoping for.

Mercer Blue Rim Bowls | Explore Camp Flag | Custom Signal Flags | National Parks Monopoly Game | Pendleton Blanket | Oyster Door Knocker | Sea Bags Beverage Bucket

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Some Camp Style Recipes

I am dying to have a tiki bar. It doesn’t fit into my house currently - so every once in a while I’ll pull up a few elements to make it seem “tiki-bar-ish.” But what I really want is the real deal. I want the gaudy tiki statues, the grass cloth walls, custom swizzle sticks and a record player blasting Jimmy Buffett. I want shelves crowded with a collection of tiki mugs. I want a terrible bar name inscribed on napkins and matchbooks. I want it to smell like coconuts and sunscreen.

Image borrowed from Kiel James Patrick’s Instagram account @kjp

I can’t wait until the day I can shake up a fruity cocktail from behind the bamboo bar. The counter will be slightly sticky because it’s been splashed on so many times that no amount of wiping will get it entirely un-sticky. But we won’t care. We’ll continue to shake drinks full of pineapple juice and coconut cream and continue to let them drip all over as we pull out the giant pieces of pineapple that hold little drops of the cocktail on the ends. I’ll make crab rangoon and coconut shrimp to serve instead of dinner because every meal is better when you’re sitting on top of a rattan stool.

We’ll listen to Jimmy Buffett on repeat and dance while wearing leis, floating dresses, and goofy shirts. I’ll light tiki torches lining the path leading to the bar. We’ll find a vintage tiki god to guard the entrance so there’s no bad ju-ju.

I’ve started collecting the mugs already - I’m knee deep in quirky glassware. I already have the perfect name. I just need a location. A place to pop on a rattan barstool and fill the top of a glass with slices of pineapple, tiny umbrellas, and wedges of lime.

Etsy Swizzle Sticks | Custom Tiki Mugs | Jimmy Buffett Vinyl | Pyrat Rum | Aloha T-Shirt | Rattan Tray | Pitcher | Nick Kuchar Print | Vintage Tiki Ashtray | Flamingo Punch Bowl

1./ 2./ 3./ 4./ 5./ 6./ 7./ 8./ 9.

There’s a chance I am mildly obsessed with everything on this list. I’ve actually purchased everything on this list for someone in my life. Also, nothing on this list is sponsored. I am genuinely obsessed with everything. You will be too when you try them.

Want to know a secret? I think Pumpkin Spice is the worst thing to ever happen to pumpkin. I know that’s highly controversial. But here’s the truth. Pumpkin Spice doesn’t have one thing to do with an actual pumpkin. It’s clove, nutmeg, and cinnamon. THAT’S IT! Poor pumpkin has taken a bad wrap for this awful flavor combo that’s literally everywhere this month.

Real pumpkin, actual pumpkin, the squash that grows in the ground is delicious. It’s sweet, packed with vitamins, and really really good for you. The dreadful people who brought you the pumpkin pie have made it even easier (we’ll give them a pass) to integrate pumpkin into every day by pureeing it for you. Just don’t buy “Pumpkin Pie Filling” - they’ve already added the ‘Pumpkin Spice’ to that and you DO NOT want that on your pasta. Trust.

Pumpkin is such a perfect seasonal choice for dinner. It’s readily available, healthy, and gets you in a fall spirit like crunching through leaves on a sunny day. Only at dinner. Preferably with a cocktail in your hand. Here are my three favorite pumpkin dinners (one is squash, but you can sub in pumpkin, so close enough) PLUS a few bonus recipes at the bottom. The Crinkle Cookies are dreamy so don’t skip those!

All of these recipes are available on the Weeknight Society app so don’t forget to download! When you get the app you also get step-by-step instructions, a grocery shopping list, AND menu planning tools. You seriously can’t live without it.

Ridiculously simple Pumpkin Pasta

PUMPKIN PASTA

serves 4

STEP 1

Preheat oven to 350 degrees. Bring a pot of water to a boil.

Whisk together butter, honey and cayenne.  Toss pecans in melted butter mixture and lay out on a cookie sheet.  Sprinkle with salt.  Pop in the oven and bake 15 minutes until toasted.  

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

STEP 3

Cook pasta in boiling water. Reserve one cup of cooking water when straining cooked noodles.

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

Pumpkin Soup that tastes like fall

PUMPKIN SOUP

serves 4

STEP 1

Preheat oven to 400 degrees. Toss pumpkin with olive oil and season with salt and pepper.  Roast on a baking sheet 15-20 minutes until fork tender.

STEP 2

In a soup pot, melt 2 tbs butter.  Add onion, garlic and sage and cook until onion is tender. Remove sage from the pan.

STEP 3

Pour in broth and bring to a boil.  Drop roasted pumpkin into the soup and blend with an immersion blender.

STEP 4

In a small bowl whisk together cream and egg yolks.  Slowly pour in ½ cup of the hot soup to the bowl whisking constantly.  Pour cream mixture into the soup pot and whisk in. Cook 10 minutes until thickened.

3 ½ lbs sugar pumpkin, cut into cubes

2 tbs olive oil

salt

2 tbs butter

1 medium onion, diced

2 cloves garlic

2 sprigs sage

8 cups vegetable stock

1 cup heavy cream 

2 egg yolks

salt & pepper

Roasted Squash Pasta can be made with butternut squash or sugar pumpkin

ROASTED SQUASH PASTA

serves 4

STEP 1

Preheat oven to 450 and bring a pot of water to a boil. Toss squash in oil with thyme and roast in the oven until tender.  (20 mins)

STEP 2

Cook pasta and drain reserving ½ cup pasta water.

STEP 3

Whisk together ricotta, vinegar, S&P

STEP 4

Toss pasta with ricotta and add pasta water 1 tbs at a time until pasta does not seem dry.  You will probably not need the whole ½ cup.  Serve with roasted squash and extra thyme on top.

1 lb pasta

2 cups butternut squash, chopped

2 tbs olive oil

1 cup fresh ricotta

1 tbs cider vinegar

4 sprigs fresh thyme

salt & pepper

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More pumpkin for your kitchen!