October Newsletter

October Newsletter

Welcome to the month of spooks, scares, and amazing fallen leaves.


As the leaves change and the air turns crisp, it's time to cozy up with your creative passions and get your home ready for the upcoming holidays.


In this October edition of our newsletter, we're brewing up a cauldron of inspiration to infuse your home with autumnal charm.

but first, an organizing challenge!

October Organizing Challenge

For October, we’d love to focus on a challenge that gets our minds and homes ready for winter! It’s a two-fold challenge:


First, get those garages and sheds in order as we wrap up the gardening season.


Clean your tools, and store them away.

Sweep out your outdoor spaces, including the garage!


BONUS: Pressure wash the exterior of your home and get rid of built-up dirt and cobwebs!


Second, we challenge you to shore up your hobby supplies to prepare for the cold months!  

If you hate running errands in the cold and snow, now is the perfect time to plan your projects ahead of time and shop for and organize your craft or hobby supplies for the winter!


Recipe of the Month:

Pumpkin Butter

Try it on toast with cream cheese, in whipped cream, mixed into pumpkin pancake batter, or melted into a mixture of sage and brown butter for an autumnal pasta sauce.


  • 1 (3-pound) sugar pumpkin, stemmed, halved lengthwise, and seeded 

  • 1 tablespoon vegetable oil

  • 1/4 cup apple cider

  • 1/3 cup light brown sugar 

  • 3 tablespoons honey

  • 1 teaspoon apple cider vinegar 

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger 

  • 1/2 teaspoon kosher salt 

  • 1/4 teaspoon grated fresh nutmeg 

  • Pinch of ground cloves


  1. Preheat oven to 350°F. Brush cut sides of pumpkin halves with oil. Arrange pumpkin halves, cut side down, on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until very tender when pierced with a fork, about 50 minutes. Remove from oven, and let cool slightly, about 10 minutes.

  2. Scoop flesh from cooled pumpkin; transfer to bowl of a food processor. Discard pumpkin shell. Add apple cider; process until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Add brown sugar, honey, vinegar, cinnamon, ginger, salt, nutmeg, and cloves; process until smooth, about 20 seconds, stopping to scrape down sides as needed.

  3. Transfer pumpkin mixture to a saucepan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cook, stirring occasionally with a rubber spatula to ensure bottom of saucepan does not scorch and sides of saucepan stay clean, until mixture is reduced by one-third and turns slightly darker in color, about 25 minutes. Remove from heat; let cool to room temperature, about 30 minutes.

Make Ahead

Store Pumpkin Butter in an airtight container in the refrigerator for 2 to 3 weeks.

Recipe Credit: https://www.foodandwine.com/recipes/pumpkin-butter


Don’t let organization scare you!

“For every minute spent organizing, an hour is earned.”



Check out how YOU can overcome the horror of clutter with the Hobby Locker.

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