Tuesday paper

Tuesday, November 9, 2021

Miyamoto, Sawangkaew win doubles in Big 12 Invitational

Ben Cohen

Daniel Allen Staff Reporter

ship) wasn’t good, I feel like,” Miyamoto said. “But overall, yesterday, especially today, I feel like we played well.

So, I think we did a really good job.”

The OSU faithful who made their Being the top overall doubles way to the Greenwood Tennis Center seed, the pair received a first round bye. roared with excitement.

In quarterfinals play, they defeated MiAyumi Miyamoto and Manancha- chaela Kucharova and Kendall Kovick ya Sawangkaew shook hands with their of West Virginia 8-6. The two advanced opponents from Texas Tech, and celfrom the semifinals due to a forfeit from ebrated with their coaches as fans and Maria Linares and Florentine Dekkers their teammates sitting in the stands of Kansas State, as a result of an ankle cheered with applause. injury Linares suffered in singles play Miyamoto and Sawangkaew had on Saturday. just just won the Big 12 Fall Invitational “That’s just what you call unfordoubles tournament. tunate,” head coach Chris Young said.

“Our first set (in the champion“I think that’s a tough one. You know,

Linares, she’s a senior, one of the better players in the conference. She had us on the ropes early on in the invitational, but she did what she had to do. Like I said, it’s unfortunate, but you don’t want to see a player like that create further damage to herself when she really doesn’t have to.”

Regardless of how it happened, the two were in the championship.

Miyamoto and Sawangkaew cruised to a victory in the championship round over Texas Tech’s Kailey Evans and Avelina Sayfetdinova, winning the match 8-4.

“Obviously a freshman contributing the way (Sawangkaew) did is huge,”

Young said. “It shows how much depth we have on this roster. Obviously with (Sawangkaew) having someone like Ayumi (Miyamoto) to mentor her and to play alongside is huge for her.”

Winning the invitational gives the coaches and players a visualization and overall conception in terms of how their team will look in the spring.

“This weekend we found out what we (have to do) as a team to be good,” Miyamoto said. “So, this tournament was a really good opportunity to learn (more about) ourselves, and how we can (get better) when the season starts.”

Tumma’s take sports.ed@ocolly.com

My favorite trait of every OSU men’s basketball scholarship player smooth pulling up off the bounce. He’s got a nice high-release point on his shot and is able to contort his body and hit difficult off-balance jumpers.

Chris Harris Jr.: Potential Injuries have not been kind to Sudeep Tumma Harris through his first two years. He has shown some flashes, especially as Staff Reporter a shooter and defender, but his health has limited opportunities. On a stacked Cade Cunnigham is gone, but this roster, Harris may find trouble carving team is still littered with talent. OSU out a role in the rotation. But with the fans saw breakout years from guys promise and the talent he exudes, Harsuch as Avery Anderson, Kalib Boone ris remains an interesting piece to the and so many others flashing promise. puzzle.

Now, the Cowboys reload with a few Donovan Williams: Defensive key transfers and another offseason of versatility development.

Williams averaged 28.1 points Coach Mike Boynton has a lot and was Mr. Nebraska in high school. of options to choose from as he builds But I love his ability to guard mulhis rotation. He has a whole squad of tiple positions, specifically big men. talented, impactful players. Here is my Williams had a team-high 21 reps of favorite trait of each of those guys.

185-pound bench press, which allowed Avery Anderson III: First step him to guard 4/5. Boynton has played The junior combo guard was Cade Cunningham and Isaac Likekele always an excellent athlete, but he reat center. Williams could soak up minally learned to play under control last utes there. season, and it paid dividends. AnderRondel Walker: Energy son has a deadly first step to get past As a freshman, Walker stepped in his man and attack the rim despite his and made a major impact as a defender slender frame. That combined with his and 3-point stroke. But his high-energy ability to pull up off the bounce in the play on both sides allowed him to flourmid-range and an improved 3-point ish last season. He’s the guy who would stroke make him a handful to contain. dive on the floor for loose balls and/ Bryce Thompson: Mid-range or provide relentless effort on defense. game Walker does a lot of things really well, He had a rough freshman season but it’s little things that propel a team on the offensive side, but his mid-range forward. jumper always looked fluid. Whether it’s off dribble-drive motion or in the pick-and-roll game, Thompson looks See Tumma’s on 3

Braden King

Deep dive

Page 2 Tuesday, November 9, 2021

O’Colly

sports

Sack-heavy performance guides Cowboys to win against WVU

Courtesy of OSU Athletics

game long. Whether it was on schemed blitzes or just wining one-on-one matchups, this defensive front got to WVU quarterback Jarrett Doege early and often.

And what’s equally impressive Sudeep Tumma is how this D-line got penetration and shut down All-Big 12 running back Staff Reporter Leddie Brown, who had 10 carries for 24 yards. OSU tallied 12 tackles for Deep dive goes beyond the stat loss. sheet and takes a look at the film to Stingy defense on the backend evaluate how OSU won/lost the game.

The eight sacks were crucial, but It looked a bit murky early, but pass rush and pass coverage go handthe Cowboys dominated after WVU’s in-hand. This front did an excellent job first drive and ran away with a 24-3 getting pressure on Doege, but credit victory in Morgantown, West Virginia, needs to go to this suffocating secondon Saturday. ary, which stayed glued in coverage.

OSU now sits at 8-1 and this deDoege loves the short-to-intermefense continues to make headlines. diate passing game, and the defensive OSU’s pass rush was too much backs shut that down while the pass Eight sacks — you can’t make rushers did their things. In the end, this stuff up. Coach Mike Gundy called Doege threw for only 109 yards, zero WVU’s O-line the best in the Big 12, touchdowns and one interception but OSU’s pass rush wrecked havoc all The Cowboys’ sideline-to-side-

HIMALAYAN GROCERY STORE

line speed One of the most impressive aspects about this defense is their athleticism and versatility. When opposing offenses try to stretch OSU out horizontally and force it to make tackles in space, OSU has rangy, athletic defenders who can make those plays. Doege is a smart decision maker who gets the ball out quickly and lets his receivers work after the catch.

With OSU’s athleticism, those receivers were often stopped in their track. WVU ended with a measly 2.3 yards per attempt and 133 yards (fewest allowed in the Gundy era).

Jaylen Warren’s burst and vision Early on, it looked like WVU’s disruptive defensive line was going to clamp down on running back Jaylen Warren and this run game, but the Cowboys stuck to it.

The O-line did enough, but it was Warren’s burst out of the hole and one-

cut ability that allowed him to elude defenders and turn plays that should have been negative runs into five, 10, 15-yard gains. That and his elite contact balance. Warren finished the game with 78 yards and one TD on 4.9 yards per carry.

Spencer Sanders’ arm OSU’s QB1 has been on a tear with an 8:1 TD to INT ratio the past three games. And that one interception was on a freak play by Preseason All-American Dante Stills. But Sanders is making excellent decisions and precise throws. Whether it’s on the two beautifully-lofted 50-50 balls to wide receiver Tay Martin — which were touchdowns — or throwing strikes in tight windows, Sanders’ arm paired with OSU’s run game has the Cowboys running a fluid, efficient offense.

sports.ed@ocolly.com

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sports

Tuesday, November 9, 2021 Page 3

Tumma’s...

Continued from 1 Matthew-Alexander Moncrieffe: Footwork From the opening game, Moncrieffe’s versatile skill set was on display. He’s an adept ball handler for a big man who has some scoring prowess in the low-post and face-up game. He’s got excellent footwork coupled with impressive body control and speed. Those traits allow MA to get where he needs when attacking the rim.

Isaac Likekele: Downhill driving ability Ice is the undoubted leader of this team. As the floor general, his impact goes beyond the stat sheet. He’s a two-way stud who makes his teammates better with his playmaking skills. But it’s Likekele’s ability to get downhill, attack the rim and finish through contact that draws double teams and opens up the passing lanes.

That’s the catalyst.

Bryce Williams: Perimeter defense He was undoubtedly the best athlete on this team last season, and that’s saying something. He uses it well on offense, but on defense, his lateral quickness is tantalizing. Williams is an aggressive defender who has the size to guard multiple positions — and well. He’s a lockdown defender who frustrates opposing guards.

Keylan Boone: Rebounding It might surprise you that the more perimeter-orientated Boone is the better rebounder, but Keylan was debatably the best rebounder on the team last year.

Keylan had a team-high 11.1 rebounds per-40 minutes last season. He has solid height, but it’s his anticipation and tenacity crashing the board that make him a strong rebounder.

Kalib Boone: Low-post scoring The bigger Boone set a team-record for field goal percentage at 64.2%. As the starting 5, Kalib became a force down low.

He provided OSU with a legitimate option to throw it to down low. Kalib has a full arsenal at his disposal with post hooks, drop steps, up-and-unders, etc. paired with great footwork. When he was on, he was on.

Tyreek Smith: Physical tools The Texas Tech transfer has some gaudy athleticism, but I love his measurables. With a 6-foot-7, 220-pound frame, Smith’s got an eye-popping 7-3 wingspan and 40-inch vertical. Those physical tools and his speed allow him to operate as an effective rim runner on offense. On defense, that length and vertical allow him to defend the 4/5 and excel as a shot blocker.

Woody Newton: 3-point shooting The Syracuse transfer looks like he was going to be a budding star for the Orange early on, but he got buried in the rotation for whatever reason. But the one thing you could see is his savvy ability to knock down 3-pointers. Newton looked comfortable as a shot-up shooter — he has a natural shooting motion and hit at a 38.9% clip last year.

Bernard Kouma: Screen setting The Cowboys were guard-heavy last season and lacked a lot of size down low.

At 6-10, 240 pounds, Kouma was easily OSU’s best screen setter. It’s an underrated part of basketball that won’t show up on the stat sheet, but being able to seal off a defender and force the defense to rotate provides fruitful results.

Moussa Cisse: Shot blocking The Memphis transfer is an elite shot blocker. He led the AAC in blocks last season with 46, averaging only 18.6 minutes.

He’s got an imposing 9-4 standing reach and impressive leaping ability. He’s got all the measurables to succeed and the foot speed to rotate easily with sound timing on his jumps to contest every shot. He’s a defensive stalwart.

sports.ed@ocolly.com

Braden King

Page 4 Tuesday, November 9, 2021

O’Colly

News

Q&A: Lessons with Urich

Courtesy of OSU

While attending classes, Andrew Urich, Oklahoma State management professor, was inspired to teach.

Jaxon Malaby Staff Reporter

so I thought I would get meaning out of helping people see things, and I do.”

Q: What is the biggest lesson your class teaches your students?

Andrew Urich has been a profesA: “I think it’s trying to be intelsor at Oklahoma State for 36 years and lectually brave, which means don’t be in this time has racked up a reputation afraid of failing or making yourself unfor talking about life. comfortable, so it’s understanding how Urich is a management professor the game of life is played and inspiring and his key points he works to convey you to go be a little bit more brave. On to his students are how to win at “the the very last day of class we talk about game of life” and how to keep their being brave because I think it is the “garage doors” open, which means most important life skill. I think young maintaining an open mind at all times. people worry too much about failing Q: What made you want to and about making themselves uncomteach? fortable; they don’t like experiences A: “I remember the day I was that give you a stomach ache, give you sitting in class, I was a junior in colbutterflies, upset your stomach, those lege, and I thought ‘That’s a cool job.’ kinds of things, which you have to go I also believe that I can see things that through to accomplish anything.” are right before us that a lot of us do Q: What is something your stunot notice and I think it’s fun to show dents have taught you? people, so I thought I could help people A: “I’ve learned a lot about by showing them these things that are hundreds of things from my students, right before us. A lot of them are peobut I would say that the biggest thing ple-skill things that people know are they have taught me, which is kind of true, but never doing anything about it, embarrassing that it took me so long to

figure it out, is the thing we have been talking about in class about the garage door because I just figured that out this summer. I learned why I was agitating my students and the reason is I didn’t coach them enough to make their minds open, so what they were hearing from me was criticism.”

Q: What is your favorite thing about teaching at Oklahoma State?

A: “When I run into my old students, the greatest thing is that I may have had a positive impact on them, which I think is what every teacher hopes for. The thing that I noticed, having been here so long in my 36th year, is the things they remember and the things they felt helped them the most are those things that pushed their garage door down. They tell me “you made me think.” People think I am trying to brainwash them, but I’m just trying to make them think. So the best part is when I run into a former student who tells me I had some part in helping them think about things so they can figure out either what is best for them,

or society or whatever the case may be. The thing about Oklahoma State is that Oklahoma is far from the coasts and very traditional. I feel like this is a great place to go when you’re trying to get more people to open their garage doors because the culture tends not to want to talk or think about the issues at hand.”

Q: Final words to people that won’t get to take your class?

A: “Once you’re out of college, you will remember what you learned and how you became a better person and grades won’t matter, so my advice to everyone is take the classes and have the experiences that will serve you well in your life, not to take classes to get a job or to get an A. Those are silly reasons to take classes. You’re learning to become a more successful person and a better person in college and too often it gets lost in majors and grades.”

news.ed@ocolly.com

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Lifestyle

Tuesday, November 9, 2021 Page 5

Turn a good pumpkin into a Great Pumpkin with these 4 recipes

Tribune News Service Pumpkins aren’t just meant for pie or playful evisceration. They are also a vegetable, a squash, and can therefore be eaten.

The question is: How? How to best eat a pumpkin?

The other questions is: Why? Pumpkins don’t taste particularly good.

Why would you want to eat them?

The answer is: Not all pumpkins are created equal. Smaller pumpkins are often delicious and are reminiscent of other winter squash. It’s the larger jacko’-lantern type of pumpkins that give all the other pumpkins a bad reputation, at least in terms of texture and flavor.

So I decided to do something about it. I decided to take some pumpkins, stuff them full of other things, and then roast them.

It’s not an idea I had by myself. In 2010, the highly regarded food writer Dorie Greenspan included a recipe for stuffed pumpkin in her cookbook “Around My French Table,” and they

Courtesy of Tribune News Service

have been a popular dish since then.

So I started with Greenspan’s groundbreaking recipe — though the idea was not original with her, either; people have been stuffing pumpkins for decades.

As with three of the recipes I made, I used pie pumpkins for this dish. Pie or sugar pumpkins, which are always labeled such, have the best flavor of all pumpkins. They are sweet, but only a little, and the mild sweetness merely adds a hint of intrigue to a savory dish.

Each of the recipes uses a starch to help fill out the pumpkin. In Greenspan’s inelegantly named Pumpkin Stuffed With Everything Good, the starch is stale bread. It is used as the foundation for layers of other flavors: cheese, garlic, bacon or sausage — optional, if you want to keep it vegetarian — scallions, thyme, cream and a touch of nutmeg.

Those ingredients are satisfying enough as they are, but don’t forget the additional taste of pumpkin. A chunk of pumpkin in every bite makes a good meal better.

Next, I roasted a pumpkin stuffed with shepherd’s pie. That’s really all you need to know: It’s shepherd’s pie inside a roasted pumpkin. If you kind of squint your taste buds, it is somewhat like eating moussaka, with pumpkin replacing the eggplant. And while pumpkin tastes nothing at all like eggplant, it also kind of does.

I used ground beef for my shepherd’s pie, but ground lamb, I imagine, would be just as good.

The next dish I made uses a large pumpkin — or at least large for a pie pumpkin — five or six pounds. It’s good for a substantial meal, which is why it’s called Stuffed Pumpkin Dinner. People who are tired of turkey have been known to make it for Thanksgiving.

The starch this time is rice (in the shepherd’s pie recipe, it is mashed potatoes). The rice is mixed with ground beef, onions, green pepper and tomato sauce, so basically it is a chopped-up stuffed pepper stuffed into a pumpkin, with a few twists.

The biggest twist is the way it is cooked. Because the pumpkin is larger, the stuffing inside will be overcooked

by the time the pumpkin is cooked through. So to remedy that, you steam the pumpkin for 30 minutes to soften the exterior before stuffing and baking it.

It works like a charm.

My favorite of the four stuffedpumpkin dishes did not use pie pumpkins; it used mini pumpkins, which are just a couple of inches tall.

These are stuffed with baby kale, breadcrumbs (that’s the starch), cheese, scallions, garlic, pine nuts and more, all moistened (or more) with heavy cream.

The small pumpkins are wonderfully tender when cooked, and a little sweet.

Or at least they aren’t bitter.

Whatever. They taste wonderful, a little bit nutty, with the unbeatable combination of kale (or spinach, if you prefer), cheese and cream. The pine nuts add a toasty crunch.

Most people use mini pumpkins for decoration. But if you stuff a few and roast them, you’ll have a side dish worth celebrating at the most celebratory time of the year.

See Pumpkin on 8

Page 6 Tuesday, November 9, 2021

O’Colly

News

Artist Trading Cards Creating artist trading cards, Oklahoma State students, swapped art to making connections with from the OSU and Stillwater community.

All photos by Noah Weber

Game Day Ready with Greige!

_

O’Colly

Tuesday, November 9, 2021 Page 7

Classifieds

FOR RELEASE NOVEMBER 9, 2021

Los Angeles Times Daily Crossword Puzzle Edited by Rich Norris and Joyce Lewis

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ACROSS 1 “__: Ragnarok”: 2017 superhero film 5 Mob boss 9 Popular pudding brand 14 Fit for harvesting 15 Six-sided state 16 Be of use to 17 Suitable for all __: game rating 18 Actress Petty 19 Event site 20 December holiday mailing 23 “__ do it”: “Sorry” 24 Arthur with two Emmys and a Tony 25 CO winter hrs.

28 Orca 33 Indian music style adopted by the Beatles 37 “All in favor” vote 38 Undercover cops may wear them 39 Flowerlike sea creature 41 Airport kiosk printout 43 Prefix with state or net 44 __ Kippur 45 Former fast fliers: Abbr.

46 Significant other 50 Overnight option 51 Pence and Harris: Abbr.

52 Letter after beta 57 Salad crudités ... and a hint to each row of circled letters 62 “Piece of cake,” e.g.

64 Diner sign element 65 Actor Guinness 66 Patient no longer 67 Tyne of “Judging Amy” 68 Fascinated by 69 Luge vehicles 70 Mex. miss 71 Tree house DOWN 1 “Baywatch” actress Bingham 2 Note for a soprano

11/9/21

By Michael Wiesenberg and Andrea Carla Michaels

3 Rossini work 4 Varnish component 5 Like many midnight movies 6 Quark place 7 Sunday school story 8 “Yes, it’s clear now” 9 Morning cup 10 At any point 11 Big Ben and the Golden Gate Bridge, e.g.

12 Greater N.Y. school 13 Bullring “Bravo!”

21 NASDAQ buy 22 Jeep or Jetta 26 Dangerous precipitation 27 What the doctor ordered 29 Golf commentator __ Baker-Finch 30 Bleaching agent 31 1910s conflict, briefly 32 Minute Maid drinks 33 Spider-Man films director 34 Kofi of the U.N.

Monday’s Puzzle Solved

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35 Pick a lock, say 36 “__ to that!”

40 Surg. areas 41 Want-ad letters 42 Harvey Levin’s online tabloid 44 Sighed agreement 47 Home shopper’s channel 48 Flips 49 Silly Putty holder

11/9/21

53 “Let’s take it from the top” 54 Pooh creator 55 Runs into 56 Knotted neckwear 58 Overly bright, fashionwise 59 Rascals 60 Battery unit 61 Irish New Ager 62 They aren’t sure things 63 Ctrl-Alt-__

Daily Horoscope

Nancy Black Tribune Content Agency Linda Black Horoscopes (TNS)

Today’s Birthday (11/09/21). Home recharges you this year. Keep improving your nest for family comfort. Shifting tides rock you and your partner this autumn, before winter profits rain down. Passion flowers anew this spring, motivating you to grow in new summer directions. Family harmony radiates from the heart.

To get the advantage, check the day’s rating: 10 is the easiest day, 0 the most challenging.

Aries (March 21-April 19) — Today is a 7 — Disciplined teamwork gets satisfying results. Coordinate before pushing. Wait until everyone is ready. Think quickly but move slowly. Put the pieces in place first.

Taurus (April 20-May 20) — Today is an 8 — Take charge for the professional results you want. Consider consequences before committing time or money. Complete a tricky project to begin something more fun.

Gemini (May 21-June 20) — Today is a 7 — Investigate and explore. Avoid risk or expense and stick to reliable solutions. Don’t rely on an unstable source. Verify facts before releasing public statements.

Cancer (June 21-July 22) — Today is an 8 — Focus on practical financial management. Do what you said you would. Avoid arguments or fuss. Patiently prepare your contribution. Collaborate for shared gain.

Leo (July 23-Aug. 22) — Today is a 9 — Extra patience with your partner pays off. Avoid provocation, irritation or sensitivities. Don’t get pushy. Share your view.

Listen carefully to all considerations to advance.

Virgo (Aug. 23-Sept. 22) — Today is an 8 — Disciplined efforts get satisfying results. Don’t push into a brick wall, though. Patiently look for a practical workaround. Practice to build health and energy.

Libra (Sept. 23-Oct. 22) — Today is an 8 — Relax and focus on fun creative projects. Expect delays, errors or misunderstandings. Allow extra time to develop desired results. Practice patience and persistence.

Scorpio (Oct. 23-Nov. 21) — Today is a 7 — Household matters take priority.

Contribute to a family cause. Make domestic renovations and repairs. Clarify misunderstandings. Don’t push someone who’s stuck. Provide patient support.

Sagittarius (Nov. 22-Dec. 21) — Today is a 9 — Discipline is required to make your deadlines. Stay in communication around a barrier. Creativity could seem distant or blocked. Edit and refine carefully.

Capricorn (Dec. 22-Jan. 19) — Today is an 8 — Gather ingredients for a profitable day, and patiently let things stew. Postpone expensive purchases until funds are together. Avoid financial discussions. Prepare for later.

Aquarius (Jan. 20-Feb. 18) — Today is an 8 — Prepare to launch a personal project. Wait for better conditions while you plan and prepare. Values could get tested.

Stay true to yourself.

Pisces (Feb. 19-March 20) — Today is a 7 — Private activities can soothe sensitive nerves. Avoid controversy or upset. Take it easy and postpone unnecessary tasks. Wash stress away with hot water and relaxation.

Level 1

2

3

4

11/9/21

Solution to Monday’s puzzle

Complete the grid so each row, column and 3-by-3 box (in bold borders) contains every digit, 1 to 9.

For strategies on how to solve Sudoku, visit sudoku.org.uk

© 2021 The Mepham Group. Distributed by Tribune Content Agency. All rights reserved.

Page 8 Tuesday, November 9, 2021

O’Colly

Lifestyle

Pumpkin...

Continued from 5 PUMPKIN STUFFED WITH EVERYTHING GOOD Makes 2 to 4 servings 1 pumpkin, about 3 pounds Salt and freshly ground pepper 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks 1/4 pound cheese, such as Gruyère, Emmenthaler, cheddar, or a combination, cut into 1/2-inch chunks 2 garlic cloves, finely chopped 4 slices bacon, cooked until crisp, drained, and chopped 1/4 cup snipped fresh chives or sliced scallions 1 tablespoon minced fresh thyme 1/3 cup heavy cream Pinch of freshly grated nutmeg 1. Center a rack in the oven and preheat to 350 degrees. Line a baking sheet with a silicone baking mat or parchment.

2. Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin as you would a jack-o’lantern. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the prepared baking sheet.

3. Toss the bread, cheese, garlic, bacon, chives (or scallions) and thyme together in a bowl. Season with pepper (add salt, if you are not using the bacon) and pack the mix into the pumpkin. The pumpkin should be well filled; you may have too much mix, or too little. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.

4. Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

5. When the pumpkin is ready, bring it to the table with care — it’s heavy, hot and wobbly.

Per serving (based on 4 servings): 451 calories; 25 g fat; 12 g saturated fat; 58 mg cholesterol; 18 g protein; 42 g carbohydrate; 11 g sugar; 3 g fiber; 620 mg sodium; 303 mg calcium Slightly adapted from a recipe in

“Around My French Table,” by Dorie Greenspan SHEPHERD’S PIE STUFFED PUMPKIN Yield: 8 servings 1 large or 2 small pie pumpkins 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces 1 1/2 pounds ground beef or lamb 1 onion, minced 2 cups chopped mushrooms (optional) Salt and pepper 1/4 cup all-purpose flour 1 tablespoon tomato paste 2 cups chicken or beef broth 1 1/2 teaspoons minced fresh thyme 2 teaspoons Worcestershire sauce 2 cups frozen pea-carrot medley, thawed (optional) 2 tablespoons butter 1/2 cup half-and-half 1. Preheat oven to 375 degrees.

Line a baking sheet with parchment paper.

2. Cover potatoes with water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until tender, about 15 minutes.

3. Cut top of pumpkin to create a lid, as you would with jack-o’-lanterns.

Clean out seeds with a spoon, scraping the insides down to the pulp. Set aside.

4. While potatoes are cooking, brown meat in large pan over medium heat, breaking meat up with a spoon, until meat is cooked through, 3 to 5 minutes. Remove from heat and drain, reserving 2 tablespoons fat.

5. Add reserved fat back to pan, and heat on medium. Add onion, mushroom (if using) and 1/4 teaspoon salt, and sauté until softened, about 5 minutes. Stir in flour and tomato paste and cook, stirring, until flour is incorporated, about 1 minute.

6. Whisk in broth, thyme and Worcestershire sauce into onion mixture, scraping pan as you go, and bring to a simmer. Return meat to pan and cook over medium-low heat until sauce is thickened, about 6 to 8 minutes. Test for flavor and add salt and pepper to taste. Add peas and carrots into mixture, if using.

7. Drain potatoes, return to hot pot and mash until smooth. Stir in butter, then half-and-half. Season with salt and pepper to taste.

8. Rub the inside of the pumpkins with salt. Fill pumpkins 2/3 full with meat mixture. Fill pumpkins to bottom of opening with mashed potatoes.

Replace tops of pumpkins. Place pumpkins on prepared baking sheet.

9. Bake in oven for approximately 90 minutes or until pumpkin “gives”

when you squeeze the sides. It may take longer than 90 minutes depending on the size of the pumpkin.

10. If you would like to brown the mashed potatoes, broil them for 3 to 5 minutes with the pumpkin lid removed.

Per serving: 366 calories; 20 g fat; 8 g saturated fat; 68 mg cholesterol; 19 g protein; 22 g carbohydrate; 26 g sugar; 3 g fiber; 522 mg sodium; 62 mg calcium Recipe from prettyprudent.com STUFFED BABY PUMPKINS Yield: 6 servings 6 mini pumpkins, preferably the white variety 1/4 teaspoon salt, plus more for the shells 1/8 teaspoon black pepper, plus more for the shells 2 tablespoons butter 2 scallions (about 1/3 cup), chopped 1 large garlic clover, finely chopped 4 cups baby kale or stemmed and roughly chopped lacinato (Tuscan) kale (about 4 ounces) 1 teaspoon fresh lemon juice 1/2 cup white breadcrumbs, lightly toasted 2/3 cup shredded Gruyère cheese 1/4 cup pine nuts, toasted 1/4 teaspoon ground nutmeg 1/4 teaspoon red pepper flakes 1/4 cup heavy cream 1. Preheat oven to 350 degrees.

Courtesy of Tribune News Service

Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o’-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper.

2. Melt the butter in a sauté pan over medium heat, add the scallions and cook for a few minutes. Add the garlic and sauté another minute or so, until fragrant. Add the kale and cook until it just wilts, about 3 or 4 minutes. Remove from heat, stir in the lemon juice and transfer to a bowl.

3. Add the breadcrumbs, cheese, pine nuts, nutmeg, red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix well, then stir in cream.

4. Divide the filling into the pumpkins and replace the tops. Line a baking dish with parchment paper (or brush with 1 tablespoon olive oil) and arrange the filled pumpkins in the dish.

5. Bake for 1 hour, watching to make sure the tops don’t brown too much. Test the pumpkins by piercing with a fork. If the skin doesn’t pierce easily, remove the tops and bake an additional 15 to 20 minutes. Replace the tops and serve hot.

Per serving: 313 calories; 23 g fat; 8 g saturated fat; 32 mg cholesterol; 10 g protein; 22 g carbohydrate; 5 g sugar; 4 g fiber; 290 mg sodium; 221 mg calcium entertainment.ed@ocolly.com

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THE GIFT OF GOD!

“For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord.”

(Ro.6:23 NIV) “...all have sinned...” (Ro.3:23) Everyone has sinned and the payoff is death; eternal separation from God; a lake of fire. No matter how you paint it, it is a terrible, eternal state of being. The Bible talks of those who “because of your stubbornness and your unrepentant heart, you are storing up wrath against yourself for the day of God’s wrath.” (Ro.2:5 NIV) Those who, with a hard heart, resist and reject God’s help; only store up their terrible wages for the judgment day to come. It is so important to consider and act on God’s love gift.

The gift of God is eternal life. At the age of 12 years, my wife heard about God’s free gift of eternal life. In fact, the person sharing with a group of young people had a picture of a gift box with a big, colorful bow on top. God was offering her, that day, this gift, and she stepped out and received it. You see it is a gift. You can’t do enough to earn it, but you must receive it.

This gift is found in one place (person); in Jesus Christ. It is found nowhere else. You only access God through Christ. (Jn.14:6) You need to trust God’s word and turn to Christ, ask and receive his free gift of eternal life.

What is included in this eternal gift? You receive the forgiveness of all your sins; they are never to be remembered by God. (Col.1:14, Heb.8:12) You also receive a new life; you are born of God. (Jn.1:12) As you continue to trust in Christ, he will work in and through you his very life given freely to you. When you leave this life in physical death, you will go into his presence forever. (2 Co.5:8)

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