SiLOSSiLOS

A pumpkin vase of flowers for the front

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marshmallow on a stick

1Pick the pumpkin first

A flat-bottomed pumpkin the size of a beach ball holds the most stems without tipping. Real pumpkin, not fake — the fake ones shine in a way that gives them away from the sidewalk. Shake it. If it rattles, put it back. Wipe it with a damp cloth and you're done with prep.

2Cut the hole like you mean it

Carve a circle around the stem wide enough for your fist, then scoop. Save the seeds, roast them later with salt, thank yourself. Line the hole with a plastic bag or an old yogurt tub so water stays inside the pumpkin and not inside your door mat. Nobody warns you about that part.

3The flowers that work

Mums are the workhorse and they come in every fall color a person could want. Add stems of eucalyptus or dried wheat for the floppy bits that make it look effortless. Marigolds if you have them still standing in the garden — free flowers taste better. Cut stems short, at an angle, and pack them in tight.

4Day three is the honest day

Fresh flowers in a pumpkin last about a week, less in sun. On day three a few stems will sulk. Pull them, tuck in a sprig of dried hydrangea or a cinnamon stick bundle, and it looks intentional again. The pumpkin itself holds up two weeks or more if it stays out of direct sun.

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5The two schools of pumpkin

Some people carve the pumpkin and fill it with fresh flowers every week until it softens. Others buy a fake pumpkin, cut once, and swap silk stems for years. The fresh camp gets the smell and the ritual. The fake camp gets to sleep in. Both doors look good. Nobody grades this.

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