Steve's first pumpkin

Dinner Club, Halloween edition, with pumpkin carving. A first for Steve!

Top panel: The chosen one; Steve gets advice on the optimal angle of approach and use of the carving tool
Bottom panel: Firt cuts; removing the lid and reaching in, with a "yuuuuuuk", to pull out the guts

The other carvers: determination, skill, detail-oriented

Pumpkins, ready for Halloween!

Green beans with caramelized onions and toasted almonds

... something green for Pre-Thanksgiving Thanksgiving dinner.

Ingredients:
Salt and Pepper
3 lbs green beans with ends trimmed
1/2 C skin-on sliced almonds
3 T unsalted butter
5 T EVOO
2 large or 3 medium onions, sliced thin

1. Toast almonds over medium heat, stirring every now and then, until golden (3-5min). Remove from skillet and reserve for later.
2. Return the skillet to medium-high heat and add the butter and olive oil. Melt the butter and add the onions and S&P. Cook, stirring frequently, until the onions caramelize (40-50min, until they are golden-to-dark brown).
3. While the onions are cooking, heat up a pot of water. When the onions are close to done, bring the water to boil and flash-boil the green beans, 1-2min. Pour into a colander and run under cold water.
4. Add the green beans and almonds to the onions and mix well. Season with S&P.

Original recipe c/o foodnetwork.com

Top panels: onions, wilted onions, almost-caramelized onions.
Lower panels: toasting the sliced almonds, and the finished product