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A Glorious Fall

A Picture Essay

Part 2 ~ Fall Flowers

 

Definitely Part 2 of A Glorious Fall is second best at best. These pictures definitely deserve the left-over moniker, even the term ‘junior varsity,’ or JV.

However, all nature is beautiful to me. So hopefully you will find a few pictures you like here today.

This year for some reason I cannot articulate I noticed fall flowers. Well, weeds mostly. However, many of them were delightfully charming.

Unlike spring flowers, which are bright cheery harbingers of warmth to come, fall flowers, despite their beauty, have a bit of sadness in them. They have a dignified solemnness as if they know what winter will bring.

 

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Then there are the plants that are pure fall. Plain and almost dead but with a singular beauty that gives me hope that winter will not last forever.

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And I can’t leave out or forget the beauty of  formal garden flowers and fall colors.

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More trees.

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Now I wait and dream of spring and longer days and warmer temperatures. *Sigh* It seems so far away.

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Featured Recipe    Pumpkin Crunch Cake and a Halloween Decoration

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This is a perfect cake for any fall get together. It is quick and easy too.

This is what you will need:

1 – 15 ounce can 100% pumpkin

1 – 12 ounce can evaporated milk *

3 large eggs

1 cup sugar

1 tablespoon cinnamon

A dash of nutmeg

½ teaspoon salt

1 package yellow cake mix

1 cup butter melted (2 sticks)

1 cup chopped pecans **

Pam

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* Not condensed milk. Condensed milk will make the cake too moist.

** Or walnuts or your favorite nut.

Here is what you do:

Preheat oven to 350 degrees.

Melt the butter and let it cool a bit.

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Grease a 9×13 inch pan.

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Place the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt in a large bowl.

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Gently and slowly stir the mixture until well combined and the mixture is smooth.

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Pour this mixture into the greased 13×9 baking dish.

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Sprinkle the cake mix evenly over pumpkin mixture. I pour the mix into a big bowl. It is easier for me to sprinkle that way.

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Spoon the melted butter over top of the cake mix. Be sure to cover as much of the cake mix as possible.

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Sprinkle the pecans on top.

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Bake for 50- 60 minutes or until golden brown. Oven temps vary so watch the last 10 minutes or so.

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Let the cake cool and settle before slicing. The longer you let the cake cool the easier it is to slice.

NOTE: I forgot to take a picture when I took the cake from the oven. I did not remember to take a picture until I had already cut the piece of cake.

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Halloween Decoration Idea

This is one of the cleverest ideas I have seen in a long time. It is a quick and easy and inexpensive way to decorate your house for the holiday. It is also a great activity for children.

I don’t have to say/write anything. The pictures say it all. Have fun!

Aren’t these lights just too cute?

From guff.com by Vidura Barrios:

 

Halloween Lights

Bon appétit!!!
Cost

1 – 15 ounce can pumpkin                  $1.89

1 – 12 oz can evaporate milk              $1.39

3 large eggs                                      $0.42

1 cup sugar                                       $0.98

1 tablespoon cinnamon                       $0.75

A dash of nutmeg                              $0.06

½ teaspoon salt                                $0.02

1 package yellow cake mix                 $1.25

1 cup butter melted                            $1.33

1 cup chopped pecans                         $2.36

Pam                                                  $0.10

Total cost = $10.55
Cost per square (12) = $0.88
Quote of the Day
The witches fly across the sky, The owls go, “Who? Who? Who?” The black cats yowl And green ghosts howl, “Scary Halloween to you!”
Nina Willis Walter

xxxxxxx

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A Glorious Fall

 

A Picture Essay

Part 1

 

After last year’s sorry fall colors this year’s colors were a glorious surprise. I thought after the horrific freezing cold we had last winter that Jack Frost had huffed and puffed all the color in the leaves to the Arctic Circle never to be seen again. Au contraire!

I have never been more happy to be wrong. to be wrong.

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Not all trees had vivid, bright, bold colored leaves. This year I saw more muted colors. Many trees looked like Monet impressionists paintings. Many reds were softer than usual this year, having an exquisite pale pink look to them.

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And of course there were the usual sights of various flora that no matter how beautiful reminded me that winter is coming all too soon.

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And last but not least there was the usual fall scenes that remind me over and over that all too soon the ground will be covered in white while visions of colorful spring and summer garden flowers dance in my head.

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The End Part 1

Be sure to come back next Thursday, October 23 to see Part 2.

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Featured Recipe         Individual  Sausage Pizza Toasts

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These pizzas are very versatile. First you can eat it for breakfast, lunch, dinner, after school, or even a midnight snack.

Second, the recipe easily lends itself to multiple changes to suit your tastes. You can switch out what kind of sausage or cheese you use. You can use crispy bacon slices instead of sausage. Prosciutto would be heavenly! Try using jalapeño slices in place of the onions. Use sesame oil in place of the olive oil for an entirely different flavor.

You can use any thick bread. I used English Toasting Bread today. But Italian bread would be good or a French Baguette. You could use bagels or English Muffins too.

Don’t top the pizzas with an egg if you are so inclined.

I love options, don’t you?

This recipe is also perfect for single cooks and busy moms and dads because it is super easy to make.

And of course you can double this recipe.

Here is what you will need for 3 people:

4 ounces Sweet Italian sausage

3 eggs

3 slices thick bread

6 green onions

4 tablespoons olive oil, divided

6 tablespoons shredded Swiss cheese

Salt and pepper to taste

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This is what you do:

Preheat oven to 450F.

Sauté the sausage breaking it up into small pieces until no pink is visible breaking the sausage into small pieces as you cook.

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NOTE: I cooked all 8 ounces of this package so that I can make spaghetti sauce later in the week.

Wash and thinly slice the green onions and place in a bowl.

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Add the olive oil and a dash of salt and pepper in a bowl and gently mix.

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In another bowl reserve about 1 tablespoon of the olive oil – green onion mixture to top the finished pizza.

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Lightly toast the bread and then place the bread on a flat surface.

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Spoon  the olive oil – green onion mix over the toasted bread slices.

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Divide the cooked sausage between the 3 slices of bread.

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Sprinkle the cheese on top.

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Place the pizzas on a baking sheet and bake the pizzas until the cheese melts, about 5 minutes.

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While the pizzas are in the oven cook the eggs in to desired doneness. If desired add salt and pepper.

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When the cheese has melted remove the pizzas from the oven.

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Place an egg atop each slice of bread. Drizzle a bit of the reserved green onion/olive oil mixture over the top of the egg.

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Serve hot. Wait for the cheers and applause.

Bon appétit!!!
Cost

4 ounces Sweet Italian sausage      $1.75

3 eggs                                          $0.66

3 slices thick bread                        $1.08

6 green onions                              $0.42

4 tablespoons olive oil                    $1.80

6 Tbspns shred Swiss cheese       $0.88

Salt and pepper to taste

Total cost = $6.59
Cost per pizza = $2.20

Quote of the Day

October gave a party;
The leaves by hundreds came,
The Ashes, Oaks, and Maples,
And leaves of every name.
The sunshine spread a carpet,
And every thing was grand;
Miss Weather led the dancing;
Professor Wind, the band….
The sight was like a rainbow
New-fallen from the sky….

George Cooper, “October’s Party”

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Don’t Be Afraid To Fail


 

thCALN5YF2You’ve failed
many times,
although you may not
remember.

 

You fell down
the first time
you tried to walk.

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You almost drowned
the first time
you tried to
swim, didn’t you?

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Did you hit the
ball the first time
you swung a bat?
Heavy hitters,
the ones who hit the
most home runs,
also strike
out a lot.

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R.H. Macy
failed several
times before his
store in New York
caught on.

Rejected01

 

 

English novelist
John Creasy got
753 rejection slips
before he published
564 books.

 

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Babe Ruth struck out
1,330 times,
but he also hit
714 home runs.

Don’t worry about
failure.

Worry about
the chances you miss
when you don’t
even try.

Don’t be Afraid to Fail, was written by Harry J. Gray, Chairman and Chief Executive Officer, United Technologies and was published in the Wall Street Journal in 1981.

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Featured Recipe        Cooked Beef Sauté with Onions and Potatoes

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This is the ultimate ‘Meat & Potatoes’ dish.
This is gourmet ‘Meat & Potatoes.’

The inspiration for today’s recipe comes from Henry Lewis Creel’s Cooking For One Is Fun. Unfortunately this little gem of a cookbook is no longer in print.

The mix and layer of flavors in this simple recipe is just incredibly delicious!

The original recipe is for one. But not to worry. It is easily adaptable to as many people as you like.

This recipe is quick and easy too.

Best of all it is relatively inexpensive as you can use leftover beef from a roast or just buy some deli roast beef.

Just for the record, I have also made a few minor changes from the original recipe.

This is what you will need for 2 people:

1 medium potato peeled

Salt and pepper

1-2 tablespoons butter

2 small onions coarsely chopped

½ pound cooked beef*

1 small garlic clove minced

¼ teaspoon red wine vinegar

Chopped parsley.

*From leftover roast, or I often just purchase 1-2 medium slices per person from a deli.

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Here is what you do:

Place the peeled potato in cold water to cover. Add the salt and pepper. Bring to a boil and simmer 20 minutes, then drain. (Some times when you boil a potato it sticks to the bottom of the pan. I find that if I turn the potato over about half way through the cooking, it does not stick to the bottom of the pan. Problem solved.)

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While the potato is simmering roughly chop the onions.

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When the potato is done let it cool slightly and then cut into ¼ inch slices.

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Melt the butter in a pan and add the onion. Sauté until browned and caramelized.

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Add the potatoes and cook about 5 minutes more until warmed through, turning once during the cooking.

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Add the beef slices and cook until warm through no more than 5-6 minutes. You may want to cook longer. I like my beef rare.

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Sprinkle with the minced garlic, the vinegar, and if you wish you can add more salt and pepper.

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Plate and sprinkle with the parsley.

Serve with a salad and/or a veggie. I like to serve with fresh slized tomatoes.

Bon appétit!!!
Cost

1 medium potato peeled                   $0.66

1-2 tablespoons butter                     $0.30

2 onions coarsely chopped                $0.70

½ pound cooked beef*                    $3.99

1 small garlic clove minced               $0.10

¼ teaspoon red wine vinegar           $0.09

Chopped parsley.                             $0.05

Salt & Pepper

Total Cost = $5.89
Cost per person (2) = $2.95

Quote of the Day

It is impossible to live without failing at something, unless you live so cautiously that you might has well not have lived at all, in which case you have failed by default.

K. Rowling

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