TASK DEFINITION: Write the right answer to the question based on the context passage.
PROBLEM: Thanksgiving will be here before we know it! If you're like us, you have an extra pumpkin around the house right now. I'd like to challenge you to Thirty Days of Thankfulness for the month of November. By the end of the month, you'll have one thankful pumpkin on display to kick off the holidays! You'll also have a family that realizes they have much to be thankful for!
I thought of this idea one year when I was visiting family. I was trying to think of a way to use a little pumpkin that my niece and nephew had for decoration. So we sat around the table and tried to list everything we were thankful for. As they contributed, I wrote keywords with a marker all over the pumpkin. Even when we were done with our brainstorming activity, they would think of things to add to our thankful pumpkin.
It's a simple yet meaningful activity that encourages children (and adults) to find things they are grateful for in their lives. When you're not writing on it, place the pumpkin in a spot where everyone can see it every day. It serves as a reminder, not only for all the good things in life, but also to continue the challenge with quality family discussions.
If you made these decorative pumpkins, and don't want to save them, you could paint them a neutral color and write or paint all over them too. We're going to use a regular picked-from-the-patch pumpkin in our house.
The following document gives brief instructions for this activity. You can clip it to the fridge for this year and/or file it away for next year if you'd like. Or, you can make the conversation more interesting by cutting out the prompt strips from the document and placing them in a jar or container. Each day when you sit down to write on your thankful pumpkin, you can have your child choose a strip to start the discussion. Question: Who thought of reasons to be thankful?

SOLUTION: The author's niece and nephew

PROBLEM: When a friend tells you she has wild roses blooming everywhere, it's not hard to imagine where the conversation headed to next… to turning them into rose petal jam, of course.
My friend Simona Quirini and her family run the beautiful Canto del Maggio, a B&B, restaurant and garden, about one hour's drive from Florence. We arrived to catch Simona with a wooden crate in her hands, already half full of blush pink flower heads, small and as fragrant as honey.
It wasn't just roses that were bursting out of their bushes with colour and fragrance. In fact, every time I go to Canto del Maggio, I notice how lush the property is with fruit, flowers and plants, and every season there are bounties to be collected. The first time I was there I noticed the myrtle bushes and heirloom fruit trees — little tiny, red pears and apples. The garden was full of summer produce and I stole green-skinned figs harbouring raspberry-red flesh off the trees. The next time I went, we picked ripe olives off the trees around the pool and took them down to the local frantoio, olive oil mill, to press the bright green oil out of them. I also came home with buckets of corbezzoli, or Irish strawberries, to make jam. This spring, I noticed the hedge rows of flowering wild strawberries and this last visit we picked the berries off them for an afternoon snack.
With the help of my daughter (who was slightly more interested in playing with Simona's new puppy), we filled a crateful of roses and picked the petals delicately off and into bowls. We were using the rose petal jam recipe and the technique I learned between two wonderful sources — Pellegrino Artusi's 1891 cookbook (this pastry recipe below is also inspired by it) and the Armenian monks on Venice's Isola di San Lazzaro Island where I worked for two autumns. The secret, other than having beautiful, small and fragrant roses to begin with, is in massaging the petals with a bit of the sugar and the lemon juice until almost a pulp to release the essential oils. Question: Who notes how lush the property is with fruit when she goes to Canto del Maggio?

SOLUTION: The narrator

PROBLEM: Last month we spent a few wonderful days visiting our friends Rosa and Massimo who live just outside of Trento. It was our third visit to the area (on one of them I snapped up this recipe for persimmon cake), so I feel it's about time to share some our favourite things that we've been shown by locals.
Trento is only a four hour drive from Florence — passing Bologna and Verona on the way, which could make very good pit stops if you feel the need to, FYI — yet it feels a world away in terms of the landscape and the food, from the golden, rolling hills of Tuscany. Cue towering mountains harbouring mushrooms and berries, lush valleys and turquoise lakes, vines grown on pergolas, enormous plates of sauerkraut and polenta in abundant portions, delicious wines and rustic cakes with German names.
Trento is the capital of Trentino, an unusual region of Italy because its official languages are Italian and German and it is actually made up of two self-governing provinces and is known as Trentino-Alto Adige or Trentino-Sudtirol. Confused? Since the eighth century, it has been part of the Austro-Hungarian Empire and only a century ago did it become Italian. It is squeezed between Lombardy and the Veneto to the west and southeast and to the north lies Austria and Switzerland. So it is no surprise that many of the food influences come from its neighbours — particularly the northern ones.
Eating in the region means eating heartily, even in the summer sunshine, we enjoyed abundant portions of canederli (large rustic dumplings made of bread, herbs and meat, ham or cheese in broth), masses of soft, creamy polenta with thinly sliced roast pork or sausage ragu and slow-cooked beans or thick venison steaks, sauerkraut and gnocchi (sometimes made of out of polenta). I think one waiter was highly disappointed that we weren't able to finish our gargantuan plates one hot day on a mountain with a view of the Dolomites. Somehow there was always room for dessert, though — adopted from German and Austrian specialties, you can find cakes like black forest, schwarzplententorte (buckwheat cake, the recipe is below), sachertorte and linzertorte, often lathered with homemade, forest-picked berry jam and whipped cream. Question: Who did the author visit last month?

SOLUTION:
Rosa and Massimo

