AUTUMN …. What a magical season! Everything feels calmer, kinder and softer. There is a quiet feeling of reflexion and introspection in the air and in our souls. Despite the crispiness in the air, there is a warmth inside of us that grows every day with anticipation… The leaves are falling, sign that all is going to be made anew again… what a promise!
PUMPKINS AND MUMS…
Home becomes once more the center of our lives, we grow closer to our families, we reconnect with our friends …. We feel more than ever the need of meaning and purpose in our lives … a nesting feeling comes back stronger than ever…. Books and blankets, boots, sweaters and scarves, go together perfectly with apple cider, hot cocoa, hearty soups and warm apple pies ….
There is a stillness in the air that reminds us of a time, when priorities were quite different and life made more sense!
We borrow nature’s colors to cover ourselves, inspired by the ever changing leaves of the Fall … we fill our homes with the intensity of Autumn and it’s jeweled and earthy palette and with the quietness and muted tones of golden fields of wheat or greyish heavy skies that often look like they are about to cry… we just don’t know why… Is it from sadness or joy?… or just to wash away our worries and doubts … I wonder…
Hoping to inspire you to fill your homes with the glow that these Legends of the Fall will cast into our homes and into our lives! After all change is always good, right? Change makes us grow because it challenges us.
SWEATERS AND MITTENS, CHICKENS AND KITTENS…
LONG WALKS WITH YOUR BEST FOUR LEGGED FRIEND, PRICELESS!
Pumpkin Soup with Sage and Bacon
2 T butter
1 onion, finely chopped
1 garlic clove, finely chopped
1 lb. floury white potatoes
2 1/4c of pumpkin flesh, diced
2 3/4c vegetable soup
1c cream, not low fat
2 t freshly grated ginger
1/2 t lemon juice
1 pinch grated nutmeg
salt and freshly ground pepper
4 sliced bacon, diced
5 fresh sage leaves
1 T extra virgin olive oil
-Heat the butter in a large saucepan and fry the onion and garlic
-Add the potatoes and pumpkin, cook for a few minutes, stirring
-Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft
-Puree all in a blender, return to pan and add the cream
-Add a bit more stock if desired
-Add the ginger, season with lemon juice, salt, pepper and nutmeg
-Fry the bacon in small pan in the butter until crisp. Remove and drain on paper towel
-Add the sage to the pan and fry for 30 seconds
-Add the bacon and sage to the soup, drizzle with the olive oil and season with fresh pepper
FOUNDED THIS IN 5TH AND STATE BY DEBRA PHILLIPS, I still can’t figure it out how to link to other people’s websites or blogs. Sorry!
http://5thandstate.blogspot.com I hope this works!
Deliziosa, dolce, gustosa, la vellutata di zucca è un ottimo primo piatto, ricco di vitamine e sapore. Questa portata si può facilmente personalizzare, a seconda dei gusti di ognuno, impreziosendola con dei Porcini, o ancora con formaggi come il Taleggio o il Pecorino, oppure optando per preparazioni più leggere e delicate con i porri, le patate, o lo zenzero. Oggi scopriamo una versione saporita: la vellutata di zucca e speck.
200 g di polpa di zucca
150 g di speck a dadini
500 ml do brodo vegetale naturale
sale marino integrale, pepe bianco
olio extravergine di oliva
20 ml di panna fresca
rosmarino & timo, q.b.
A piacere formaggio a scaglie
FOUNDED AT: http://blog24x7.altervista.org -postato in cucina
HOMEMADE COOKIES AND MILK
I actually found the recipe a year later here:
GLAZED PUMPKIN COOKIES
- 2 cups sugar (make sure this is all white sugar)
- 1 small can pumpkin (15 oz)
- 1/2 cup butter
- 1/2 cup vegetable oil
- 2 eggs
- 3 cups oat flour (blend oatmeal in a blender)
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 3 cups crushed pecans (the original recipe called for 3c chocolate chips, but I thought it was too sweet with the glaze and I love pecans, so there you go.)
Mix wet ingredients, then add the dry ingredients; mix well.
Bake at 375 for 8-9 minutes. While baking, make glaze:
- 2 c powdered sugar
- 4 oz cream cheese (room temperature)
- 1 Tbsp. milk
Mix well and immediately frost warm cookies. (If this seems thicker than a glaze, just add a little more milk- I can’t attest to the consistency if you’re somewhere drier than Dominica)
– SHAKESPEARE COULD HAVE WRITTEN A NOBEL ABOUT HER BEAUTY! THOSE LOVELY COLORS! SKY AND FIRE…
FAMILY PICNICS! LOTS OF BLANKETS, HOT CHOCOLATE, CRUSTY LOAVES OF BREAD!
FIRST FROST OF THE FALL….BREATHTAKING
ROADS ON FIRE !
PUMPKIN CINNAMON ANYTHING!
HOT FREAKING CHOCOLATE!!!
GOLDEN BUNDLES OF WHEAT AND FIELD FLOWERS
THERE IS A SEASON FOR EVERYTHING… TIME FOR CONTEMPLATION, TIME FOR INTROSPECTION..
A PERFECT MOMENT FROZEN IN TIME..
– THE NOTEBOOK
A DEAR JOHN LETTER … THIS TIME WITH A TWIST… I DO LOVE YOU!
– THERE IS SOMETHING SO ENCHANTING ABOUT PENCILS AND PAPER…