Thanksgiving Challenge: Day 6

the beautiful breeze blowing through my open windows, and sweeping throughout my house....

Fall is in the air! - Well, kinda...

We have had all our windows open since yesterday morning!!! There is an awesome breeze blowing through... and though it's starting to feel a little warm right now, due to being the hottest part of the day... it still isn't bad. :-) It's so interesting/amazing how even 82° can feel so great, after such a hot hot summer!!! However I am still trying to fathom the 30-40-50-60° weather that some states' are experiencing right now... crazy!

Harvest Stew...

This is a recipe my sister made up, based on a dish she *tasted* at a restaurant... and began craving [during her pregnancy]. It's a creamy beef soup, made up of a variety of Fall squash, sweet potatoes, regular potatoes, & veggies... all pulled together with a spicy hint of nutmeg. It's a fairly simple, but very delicious recipe.... one that has quickly become a family favorite! (and for good reasons, too!!

Harvest Stew

1. In a stock pot, cook some Beef or Venison roast ** in oil (I use olive oil or coconut oil) with a Medium onion (chopped), salt & pepper
   
   ** (I usually get just under a pound of meat. Last time, I used boneless shoulder roast - basically one of the cheapest roasts the store had.... this time I used something else, that I already had in my freezer.)
   
   
2. Once meat is cooked through, add to the pot:
   
   • celery ribs - sliced (I have used dried celery flakes when I didn't have fresh, and it works fine.)
   • 2 medium carrots - diced
   • 1 med. Sweet potato - peeled & cubed
   
   • 1 lrg or 2 small potatoes - peeled & cubed
   • 1 -2 cups of Butternut squash - peeled & cubed (I use half a medium sized squash)
   

   And I have even been known to put zucchini in mine... and contemplate how some chopped up pumpkin would work... ??

   • 4 cups of beef broth (beef bullion cubes + water)
   • Seasonings - Rosemary, Thyme, parsley, nutmeg - Season to taste!
     
   • Garlic
     
   
3. Let simmer for 25 - 30 minutes.
   
   
4. Meanwhile combine together:
   • 1/3 cup water
   • 1/3 cup of cream
   • 2 Tbsp cornstarch
   • 1 Tbsp of ketchup
   
   
5. Add to pot, once done simmering.
   
   
6. Bring to a boil, reduce to a simmer
   
   
7. Cook (covered) for 10-15 minutes.

Fall Equinox...

Last Tuesday, September 22nd (at 5:19 am ET, to be exact)... my favorite season officially began... FALL! However, I am a beginning to think that maybe our small, southern-part of the northern hemisphere, somehow missed the equinoctial memo.... ? With temps ranging the upper 90's... this sweltering heat is certainly not feeling like the Fall I remember from our visits up north! ~ Thankfully, I have come to learn over the years, that Fall is about much more than glorious, crisp, cool weather, the change of outdoor color or the bonfires I adore.... with all the beautiful sights/colors (there are hints, everywhere you turn), smells, tastes (pumpkin!), and delights of the season... it's all around... Fall is here!!

:: A few of my favorite things ::

• :: my fall themed wallpaper of crisp, colorful fall leaves...
  
  
  
• :: my sisters *delicious* Harvest stew - a creamy beef soup, with a blend of a variety of Fall squash, sweet potatoes, regular potatoes, & veggies... all pulled together with a spicy hint of nutmeg... Mmm!
  
  
• :: the idea of the weather turning cooler (eventually...)
  
  
• :: the treat of Pumpkin Spice creamer in my morning coffee...
  
  
  
• :: the beautiful colors of Fall harvest, in the grocery's produce department
  
  
• :: the smell of cinnamon brooms & other yummy, spicy autumn scents
  
  
• :: the gorgeous, sweet apples!
  
  
• :: the apple pie I want to make ...
  
  
• :: date nights - sharing the first sips of one my favorite seasonal drinks....
  
  
• :: Starbucks - the true Pumpkin Spice Latte...
  
  
  
• :: the chicken pot pie we're having for dinner....

• :: the pumpkin pie I am contemplating making for dessert tonight...
  
  
• :: the smell of the spicy warmth of autumn leaves, cinnamon, apples, and vanilla in these wonderful Fall scented candles...
  
  • Cachet's Cinnamon Vanilla...
    
    
    
  • 
    
    
    
  • Yankee's Autumn Wreath™ candle!
    
  
  
• :: the upcoming Fire Department open house (tradition!)
  
  
• :: knowing Thanksgiving is around the corner - when I'll get to see my family again!

:: I Love Fall! ::

Don't forget!!

A Friendly Reminder...

Pumpkin Muffins...

One of my favorite things about this time of year, are all the pumpkin flavored foods that come out! Tonight I made these easy & extremely tasty whole wheat pumpkin muffins (original recipe courtesy of HillbillyHousewife...)

Ingredients

1 cup pumpkin puree (or canned pumpkin)

1 cup buttermilk or yogurt (I actually used vanilla yogurt)

1/3 cup melted margarine (I used butter or coconut oil, of course!)

1/2 cup white sugar (I used honey, and did a little less than a 1/3 cup, as the yogurt was slightly sweetened, and I wasn't looking for a very sweet muffin)

1/2 cup brown sugar

1 teaspoon vanilla

2 medium eggs (or 1 Tbs flax + 3 Tbs water, ground together = one egg)

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

2 cups whole wheat flour

Instructions:

Get out a big bowl. Scrape the pumpkin puree or canned pumpkin into the bowl. Add the buttermilk, margarine, sugars, vanilla, eggs, salt and cinnamon. Use your whisk to work everything together until it is well blended. Add the baking soda and flour. Mix again, stirring only until the flour is moistened. Be careful not to over beat, muffin batter should be lumpy. Spoon the batter into well oiled muffin cups. Bake at 350° for about 25 minutes (12 mins for mini-muffins).

This recipe makes about 18 muffins. (40 mini-muffins)

Note: If you buy pumpkin in large cans, you can divide it into cup size portions and freeze it until you need it again. This prevents waste, because you don't have to use the whole can up right away. I usually buy pumpkin in 28 ounce cans, because it is cheaper this way. Although sometimes the 16 ounce cans go on sale around the holidays

Note 2: If you don't have buttermilk, you can use 1 cup milk + 1 Tbs vinegar
Instead of using either white or brown sugar, I replaced both with all honey. - about ½ cup + a little worth. They came out awesome!!

Fall Is In The Air!

Though I won't ever see any of ^that^ Fall beauty around here.... I am always delighted when the sights & sounds of what is probably my favorite season, begin to give us just a small hint of it's absolute beauty. And surprisingly, it came early this year! The mildly cool, crisp autumn breeze has begun to blow... and the weather here has been just plain LOVELY!!! It's actually been cool morning & at nights (low 60's).... and it's been, sunny, mild, & just plain paradisaical during the day! I don't think it went above 82° *all* day yesterday - ok, so that probably still sounds pretty hot to you... but for us natives, it's *wonderful* I have comfortably had the windows open for the last two days... and the breeze is absolutely refreshing!

I love Fall! ~ I think I shall go out for a walk now....