Pumpkin picking courtesy of my sponsors...

Cool Tricks has the cutest little pumpkin ornaments! This set of three of three even has a little cubbyhole in it so that you can tuck in a little sweet for your sweetie!  Love that!  Check them out here

These circle design notecards from Zoss Design would make funky Halloween Party invites or to give to a sweet pumpkin of your own!

This sweet ice cream sundae hat would complete her costume...handmade for only $8 from Playing with Fiber

When their bellies are full of chocolate after trick or treating, 

Kid-N Around Creations offers this alternative

This Fall Applique Pumpkin Shirt comes with or without personalization from Brownies N Butterflies

Now, here is that potato leek soup recipe that I've been promising...perfect for a Fall weekend!

Ingredients

• 1  tablespoon  olive oil
• 2 1/2  cups  thinly sliced leek (about 2 large)
• 5  cups  cubed peeled Yukon gold or red potato (about 2 1/2 pounds)
• 5  cups  organic vegetable broth (such as Swanson Certified Organic)
• 2  cups  thinly sliced arugula
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Add potato and vegetable broth; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Place 3 cups of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; bring to a simmer. Stir in arugula, salt, and pepper; cook 2 minutes or until arugula wilts.  (Recipe from Cooking Light)

Happy Weekend-ing!