Article: Pumpkin puree is simply cooked pumpkin sent through a food processor or blender. Roasting the pumpkin brings out it's sweet, nutty flavor and makes it tender enough to puree. You'll be cutting parallel to the grooves running up and down the pumpkin. Work slowly to prevent accidents, start at the stem, working down, and then end back through the stem to cut the gourd cleanly in half. You want a clean, smooth surface in the pumpkin. The thin stringy bits will catch fire if left, charring the pumpkin. The seed can be either discarded or saved. Try toasting them for 15 minutes or so and adding to the pumpkin bread. For larger pumpkins, you may want to wait about an hour. When done, they will be nice and tender, and can be easily pierced with a fork. Let them cool off before handling. Get as much off the skin as possible, using a large spoon to scrape the pumpkin into a bowl. Throw the skin away. Make sure you don't have any chunks as well, working the pumpkin until it is perfectly smooth. You can now store the pumpkin for up to two weeks and use in any recipe that calls for canned or pureed pumpkin.
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Preheat the oven to 375 °F (191 °C). Using your sharpest knife, cut the pumpkin lengthwise, through the stem. Scoop out all of the seeds and stringy bits inside the pumpkin. Roast on a foil-lined baking sheet, face down, for 45 minutes. When cooler, but still warm, scrape all of the flesh from the skin. Pulse the pumpkin in a food processor or blender until it is a smooth, even consistency.
Article: Placemats protect the surface of your table from food and brighten up your dining experience. Make sure the edge of the placemat is about an inch away from the edge of the table. Choose a placemat that matches your plates and looks nice on your tabletop as well. When in doubt, choose a simple white placemat. A casual dining experience can include a soup or salad as an appetizer, an entrée, and a dessert. First, place the large main entrée plate on the bottom center of the placemat. Next, place your salad plate or soup bowl on top of the main entrée plate. The napkin can be placed between the entrée plate and the appetizer plate or rolled up on top of the appetizer plate.  If you’re serving dinner rolls, place a small appetizer plate to the left of the placemat. The dessert plates should be brought in with the dessert for casual dining experiences. The forks will be placed on the left side of the plate and the knife and spoon on the right. Place the salad fork (if needed) to the left of the dinner fork and place the spoon to the right of the knife. If you want to set out dessert utensils, place them above the plate.  The sharp side of the knife should be turned towards the plate. Only set the table with silverware that you will use during the meal. Place the water glass above the knife on the placemat. If you’re planning on serving wine, place the wine glass to the left of the water glass and off the placemat. If you’d like to offer more than one wine, add other wine glasses behind the first in a triangle formation. Most casual dining experiences only offer one kind of wine. If you have more than one kind of wine to serve, consider hosting a formal dinner instead. Set aside your dessert plates in advance. Once you’re ready to serve dessert, clear the dirty plates and distribute the dessert plates. If you’re serving coffee, you can either bring out the coffee cups and saucers with the dessert or place them to the right of the water glass at the beginning of the meal. The dessert silverware can be brought in with the dessert plates or placed above the table setting at the beginning of the meal.
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Set a placemat on the table. Arrange your plate and napkin. Place your silverware on the placemat. Arrange your drinkware. Plan for your desserts and coffee.