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Dew Drops on Autumn Leaves Scan the sky and search the ground during autumn walks. Birds flying through crisp blue skies make their way south. Golden sunlight filters through trees, highlighting the angles of thinning branches. Falling leaves create gold, orange, and crimson-colored mosaics on streets and gardens. Rain drops cling to well-positioned surfaces and fresh air flows all around. Don’t miss one bit of this season’s show.

#1 – Gathering Words

While combing through a pile of books at a used book store, I came across a copy of Frederick by Leo Lionni. I already own a copy of this book, but because it’s a favorite of mine, I purchased it. My original copy of Frederick sits on a shelf with the books I will read to my grandchildren. The recently-purchased copy sits alongside my Greek worry beads and my “If I Only Had a Brain” music box. These three items form my writer’s block trinity. If you are looking for a gift for a child or any “word-gatherer,” I highly recommend this book.

It’s the story of a little field mouse named Frederick who gathers up supplies for winter in a different manner than the other mice. Rather than physically hauling scraps of food, Frederick gathers and stores words. For when cold winter days come and food runs out, Frederick uses his words to warm the little mice and renew their spirits. Bruno Bettelheim says in a review of this book, “The fable of Frederick, who is the dreamer among the little field mice, suggests the psychological truth that when we are in dire need, it is our dreams of happier times which alone can sustain us . . . A story about the glory of the human spirit.”

#2 – Describing Feelings
When children become frustrated and act out, adults will often say to them, “Use your words.” Whether you are a parent trying to help your child work out their frustrations, a writer describing a character’s emotions, or a person just trying to articulate what he feels, finding the exact words to use can be difficult. Take a look at This Vocabulary Wheel and chart and let them help you better define your feelings.Words to Describe Your FeelingsWords That Describe Emotions

#3 – Three-Ingredient Recipes
33 Three-Ingredient Recipes If making a Creamsicle Cake that requires only three ingredients sounds like a winning recipe to you, you might want to check out the other 3-ingredient recipes from 33 Genius Three Ingredients Recipes That Will Change Your Life.

#4 – Best of October

National Geographic: Best of October Photos

Photograph by Christian Spencer

The National Geographic Photo Contest ended in October. Photographers captured and submitted stunning images from around the world. Feast your eyes on some of the best submissions in Photo of the Day: Best of October.

#5 – Autumn Persuasion
“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn—that season of peculiar and inexhaustible influence on the mind of taste and tenderness—that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”
Jane Austen, Persuasion

Go now and spread joy!

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Maple-Pecan Streusel Bars The aroma of maple, cinnamon, and toasted pecans fills my kitchen, while my breakfast bakes in the oven. What? Cookies for breakfast? You betcha! With a streusel topping, reminiscent of favorite coffee cakes, these buttery bars are the perfect bites of sweetness to accompany that first hot cup of coffee or tea in the morning. But, don’t stop there. Imagine biting into one of these crunchy and nutty treats while sipping that last calming hot drink of the day.

Maple-Pecan Streusel Bars
The Art of the Cookie by Shelly Kaldunski

INGREDIENTS
Bars:
2½ cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1½ cups pecans, finely chopped
1 cup unsalted butter, at room temperature, plus more for coating
1/2 cup firmly packed light brown sugar
1/2 cup confectioner’s sugar
2 teaspoons maple extract

Vanilla Glaze:
1 cup confectioner’s sugar
4 teaspoons milk
1 teaspoon pure vanilla extract

DIRECTIONS
Bars:
1. Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan. Line with parchment paper, leaving a 1-inch overhang on the long sides.

2. In a large bowl, whisk together the flour, cinnamon, salt, and pecans.

3. In a large bowl, using an electric mixer on medium-high speed, beat together the 1 cup butter, the brown sugar, and the confectioner’s sugar until light and fluffy, about 2 minutes. Beating on low speed, add the flour mixture and maple extract and continue to beat just until incorporated. The mixture should resemble coarse crumbs.

4. Transfer 3 cups of the dough to the prepared pan. Cover with a sheet of parchment paper. Using the bottom of a measuring cup, press the dough evenly into the pan, lifting the parchment occasionally to make sure that it doesn’t stick. The dough should be firmly packed, without holes or cracks. Remove top paper. Cover evenly with the remaining dough, sprinkling it over the top and squeezing some of the dough to form large clumps.

5. Bake until lightly golden, 16-18 minutes. Transfer the pan to a wire rack and let cool completely, about 1 hour. Run a metal spatula around the edges of the pan. Drizzle with the glaze and let set for at least 10 minutes. Using a chef’s knife, cut into 18 bars.

6. Store the bars in an airtight container, layered between sheets of parchment paper, at room temperature for up to 3 days.

Makes 18 bars

Vanilla Glaze:
1. Sift the sugar into a bowl. Add the milk and vanilla and stir until completely smooth, about 1 minute.

2. Cover and store in the refrigerator for up to 3 days. Bring to room temperature or warm slightly before using.

Makes about 1/2 cup

LINNELL’S NOTES
1. I baked it almost 6 minutes longer, to get that light golden brown color.

2. For ease of serving and a prettier presentation, I cut the bars into 1½-inch-by-1½-inch squares and served them in shallow cupcake papers. I got about 30 bars this way.

Enjoy!

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Slice of Fall Martini Shaken or stirred? Gin or vodka? What about vermouth? Truth be told, a traditional martini is made with gin. A vodka martini is obviously made with vodka. Generally, either type of martini includes some amount of dry vermouth. So, what’s a drink that’s made with vodka and fresh apple juice called? A perfect autumn cocktail!

Slice of Fall
Based on a recipe from Nugget Markets

INGREDIENTS
2 ounces vodka
2 ounces fresh apple juice*
Pinch of sage
Pinch of cinnamon
Apples, sliced thin, crosswise

DIRECTIONS
1. Chill martini glasses.

2. Combine ingredients (except for apple slices) in a shaker with ice.

3. Shake and pour into a chilled martini glass.

4. Float a thin apple slice as a garnish.

Yield: 1 cocktail

LINNELL’S NOTES
1. *I used fresh-pressed apple cider. I like this drink with more of an apple flavor, so I added a little bit more apple cider than called for. I used 1 part vodka to 2 parts apple juice.

2. I put a little cinnamon and sage in the shaker with the other ingredients. Plus, I sprinkled some additional on top of the apple slice for decoration.

Enjoy!

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Joy: Book Letters Everyday, moments of joy exist in your life. How many of them do you recognize and acknowledge? Joy doesn’t always hit you over the head and scream, “Hey you! This is what joy feels like!” A joyful moment does not have to be a profound moment. It can be as basic as sitting at the kitchen table with your family, as delightful as listening to a baby coo, or as serene as watching a bird soar overhead. As you go through each day, stop and identify things and moments that bring you joy, and be grateful for each and every one of them.

#1 – Kick-start Happiness
Don't Wait for Happiness Don’t wait for happiness to come to you. You must instigate your own happiness. There is no better way to start your week or everyday, for that matter, than being happy to be alive. In Kick-start Your Week With a Happiness Regimen, author Beth Kuhel suggests “easy ways to increase your happiness that don’t require anyone else’s input.”

#2 – Choose Wisely, Read Labels
If you are like me, after you read this infograph on fruit stickers, you’ll go into your kitchen and read as many fruit stickers as you can.
Information You Can Get From a Fruit Sticker

#3 – Cityscapes
McNabb Wood Cityscapes Sculptor James McNabb is familiar with wood-working. He used to make furniture. Now he’s into “sketching with a bandsaw.” He collects leftover scraps of wood from other artists, pieces them together, and saws them into intricate shapes to create fascinating wood cityscapes.

#4 – Sugar and Cookies and Bars, Oh My!
Can a delicious cookie bring you joy? Depends on just how delicious that cookie is, right? Maybe you’ll find a recipe for one on Tidy Mom’s post 10 Favorite Cookie and Bar Recipes. 10 Favorite Cookie and Bars Recipes

#5 – Choose Joy
“Joy does not simply happen to us. We have to choose joy and keep choosing it every day.”
Henri J.M. Nouwen

Now go and spread joy!

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Butternut Squash and Italian Sausage Soup Three crispy sage leaves, fried in brown butter, float on a sea of an unexpectedly light and creamy soup. When I first read the recipe, I half expected it to be an ordinary butternut squash soup with bits of Italian sausage milling about. Not so! The wonderful flavors of the sweet Italian sausage beautifully complement the delicate flavors of the butternut squash and fresh herbs. Pureeing the soup first in a blender and then straining it with a sieve creates a smooth and silky texture. This savory soup transforms fall meals from ordinary into extraordinary.

Butternut Squash and Italian Sausage Soup
Emeril Lagasse

INGREDIENTS
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter

DIRECTIONS
1. Preheat the oven to 400 degrees F.

2. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

3. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes.

4. Add the onions and cook, stirring, until the onions are wilted and starting to caramelize, about 6 minutes.

5. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute.

6. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

7. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan.

8. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

9. In a small sauté pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

10. Serve the soup in bowls, garnished with the crispy sage leaves.

Yield: 4 to 6 servings

LINNELL’S NOTES
1. Make sure to bake the squash on a baking sheet with a rim, because as the squash bakes, it releases juice.

2. I used two links of Italian sausage. To make sure I was using the correct amount, I weighed them. Two links of the brand that I used weighed 8.25 ounces.

3. The next time I make this soup for my family, I might not go through the added work of straining the soup after running it through the blender. They won’t care if the soup is extra smooth or not. If I were making the soup for friends and had the time, I would probably go ahead and strain the soup.

Enjoy!

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Carrot Cake Pancakes What to get for a man who has everything? Well, if this man is a die-hard carrot cake fan, why not make him a batch of delicious carrot cake pancakes for breakfast? Light and fluffy, but loaded with texture from the carrots and nuts and boasting an incredible flavor combination of spice, orange zest, and candied ginger, these sensational pancakes will become a part of my man’s birthday breakfast from here on after.

Carrot Cake Pancakes
Bobby Flay

INGREDIENTS
1½ cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1½ cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter

DIRECTIONS
1. Preheat the oven to 200 degrees F.

2. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl.

3. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth.

4. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.

5. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.

Yield: About 14 pancakes

LINNELL’S NOTES
1. With my stove top griddle on medium heat, these pancakes cooked too fast. I had to turn it down to medium-low to prevent them from burning.

2. Don’t even think of omitting the candied ginger or the orange zest. Both add much to the overall depth of flavor.

3. If you don’t have buttermilk on hand, go to this page to find buttermilk substitutions. I used a mix of sour cream, nonfat yogurt and milk. Just make sure you are making the appropriate amount, since these substitutions only make 1 cup.

4. I served these pancakes with a wonderful Cinnamon Apple Syrup from Apple Hill.

Enjoy!

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Dried Cherry Shortbread Bigger is better, especially when it comes to cookies. Not because you get more yummy-in-your-tummy, but because big cookies are meant to be shared. For casual entertaining, have fun and save time by making big or “slab” cookies. This delectable shortbread recipe starts out in a large tart pan, but ends up being cut into shareable squares. Or like Salted Butter Breakups, a recipe which I wrote about over a year ago, you can break it up with your hands and share pieces with your friends.

Dried Cherry Shortbread
The Art of the Cookie by Shelly Kaldunski

INGREDIENTS
2¼ cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1½ cups sugar
1½ teaspoons pure vanilla extract
1 cup dried cherries, coarsely chopped

DIRECTIONS
1. Preheat the oven to 350°F. Have ready a 10-inch tart pan with a removable bottom.

2. In a bowl, whisk together the flour and salt. Set aside.

3. In a large bowl, using an electric mixer on medium-high speed, beat together the butter and 1¼ cups of the sugar until light and fluffy, 2-3 minutes. Beating on low speed, slowly add the flour mixture, beating until almost incorporated.

4. Add the vanilla and dried cherries and beat on low speed just until the dough forms large clumps and pulls away from the sides of the bowl.

5. Using your hands, evenly press the dough into the tart pan. With a fork, prick the entire surface, making holes 1/4 inch deep at 1-inch intervals.

6. Place the pan on a baking sheet and bake until the center is very lightly golden brown, 30 to 35 minutes. Immediately sprinkle the remaining 1/4 cup of sugar evenly over the shortbread and use a sharp chef’s knife to cut it into squares. Let cool in pan, about 30 minutes.

7. Remove the cookies from the pan and store in an airtight container, layered between sheets of parchment paper at room temperature for up to 4 days.

Makes about 30 cookies

LINNELL’S NOTES
1. For the best flavor, use a quality brand of butter.

2. Check the shortbread after 25 minutes and keep an eye on it, so it does not get too dark.

Enjoy!

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Apple Coleslaw While searching for the perfect coleslaw recipe to go with some pulled pork that I made, I thought about a classic pairing: together apples and pork are a gastronomical match made in heaven. I wanted a coleslaw that combined the clean fruity flavors of crisp apples with the crunch of fresh cabbage. Colorful and perfectly balanced between sweet and tangy and crunchy and crispy, this coleslaw complemented the pulled pork wonderfully. Whether you eat it on the side or put it directly inside your pulled pork sandwich, you will want more!

Apple Coleslaw
Wolfgang Puck

INGREDIENTS
Poppy Seed Honey Dressing:
1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Salad Components:
1 medium cabbage, cored, finely shredded
2 large carrots, peeled, julienne
1 bunch scallions, thinly sliced
1/2 cup finely minced parsley leaves, optional
4 Fuji apples, peeled, cored, julienne

DIRECTIONS
1. Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

2. Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples.

3. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

Yields 6 to 8 servings

LINNELL’S NOTES
1. To make this coleslaw more visually appealing, I substituted red cabbage for some of the green. I used 1 head of green cabbage and 1/2 head of red cabbage.

2. I doubled the entire recipe, but did not add in all the salad dressing when tossing. The coleslaw would have been too wet if I had. I also did not double the amount of salt in the dressing. Four teaspoons of salt just seemed like too much!

3. I grated the carrots with a coarse grater instead of cutting them into julienne strips. Even easier would be to buy a bag of shredded carrots at the grocery store.

4. While preparing the apple slices, make sure to toss any that have been cut into some of the salad dressing to prevent browning.

5. Try putting the slaw directly in a pulled pork sandwich. Delicious!

Enjoy!

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Jap Chae: Korean Glass Noodles “You will become addicted,” one of my Korean friends said while warning me about watching Korean soap operas. Addiction is an understatement. As a result of these soap operas, I find myself immersing in Korean culture to the point where I listen to Korean music (the lyrics of which I don’t completely understand), recognize aspects of Korean culture, and experiment with flavors and textures of Korean cuisine. One of my family’s favorite Korean noodle dishes is Jap Chae; it’s made from gluten-free sweet potato noodles and fresh vegetables. It’s delicious or, as they say in Korea, Mah Sit Sso Yo!

Jap Chae: Korean Glass Noodles
Steamy Kitchen

INGREDIENTS
1/2 pound dried Korean sweet potato noodles
2½ teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ lengths
1/2 cup mushrooms, thinly sliced (shitake or wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds

DIRECTIONS
1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

2. In bowl, mix soy sauce and sugar together. Set aside.

3. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot, but not smoking, fry onions and carrots, until just softened, about 1 minute.

4. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1½ tsp of sesame oil.

Serves 4

LINNELL’S NOTES
1. Sweet potato vermicelli (dang myun), dried shitake mushrooms, and dried wood ears can be found in most Asian markets or can be ordered online.

2. If you are using dried shitake mushrooms or dried wood ears instead of fresh, they will need to be soaked in warm water for about 15 minutes to rehydrate them prior to using.

3. Sometimes when I feel lazy, I buy a bag of shredded carrots and a bag of prewashed baby spinach leaves at my local grocery store.

4. If you would like to add some beef to this dish, thin strips of beef can be partially stir fried in step 3 before adding the onions and carrots.

5. Thin slices of red bell peppers can also be added in step 4.

6. This noodle dish can be served at room temperature.

7. Because my family likes this dish, I always double the recipe.

Enjoy!

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Rosemary-Roasted Potato Salad Some of the best food in the world combine the simplest ingredients. Take this salad for example. Small new potatoes are roasted in oil and herbs until crisp and then tossed with fresh lemon juice and parsley. Sometimes I serve these potatoes as a breakfast side dish and sometimes I pair them up with a bowl of ranch dip and serve them as an appetizer. So savory. So versatile. So simple.

Rosemary-Roasted Potato Salad
Dinner Party by Jane Freiman

INGREDIENTS
3 medium shallots, peeled
1½ teaspoons fresh minced rosemary leaves
1 teaspoon fresh minced thyme leaves
Salt and ground black pepper
Cayenne pepper
1/3 cup olive or vegetable oil
3 pounds small new potatoes, rinsed and well-scrubbed
Juice of 1/2 medium lemon
1/4 cup minced parsley

DIRECTIONS
1. Adjust oven rack to lowest position. Heat oven to 425 degrees.

2. Mince the shallots and put them in a small bowl with the rosemary, thyme, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and the olive oil; stir well.

3. Quarter the potatoes and pat dry, and put them on a 13 x 10-inch jelly-roll pan. Pour the oil mixture over the potatoes and turn to coat potatoes completely. Roast the potatoes until they are browned and soft when pierced with a knife, turning them several times with a pancake spatula, about 35 to 40 minutes.

4. Cool potatoes to room temperature. Adjust seasoning to taste with salt pepper. Squeeze lemon juice over potatoes, sprinkle with parsley, and toss to mix thoroughly. Serve at room temperature.

Makes 6 servings

LINNELL’S NOTES
1. I like to use Italian parsley in this recipe.

2. The potatoes in the photograph were small, so I halved them instead of quartering them.

3. The cookbook author states, “The salad is most delicious at the point when the potatoes have just cooled to room temperature and some of the edges are still oven-crisp.”

Enjoy!

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