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Posts Tagged ‘fall recipes’

Autumn Leaf Colors Shorter days and cooler air send signals to leaves to change their colors. As their veins constrict, leaves gradually loose their dominant green coloration, unmasking inherent yellow and orange pigments. Reds and purples, newly produced at the end of summer, make their appearance. But no matter what their color, these leaves ultimately fall slowly to the ground. Autumn is a season of change, revelation, and closure. And so it is with the autumn of our lives.

#1 – Art That Moves
soap, Oil and Ink by Ruslan Khasanov Time, color, and movement are key components of Russian artist Ruslan Khasanov’s work. Like a scientist, he experiments with the properties of soap, oil, and inks, but like an artist, he plays with their colors, shapes, and movement.

#2 – Fabulous Pumpkin Treats

12 Pimped Out Pumpkin Treats

Chocolate Pumpkin Pecan Cupcakes

During this time of the year, a title that reads, “12 Pimped Out Pumpkin Treats You Have To Try” cannot be ignored. If the title doesn’t lure you to click on the links, the mouth-watering photos will!

#3 – Setting The Table
Whether you’re having an informal or formal gathering this Thanksgiving, you might want to review this table setting guideline:

Thanksgiving: Formal vs. Informal Table Setting

#4 – More Christmas Ideas
27 Christmas Decor Ideas In last week’s Friday’s Fresh Five!, I featured a link to 25 DIY Christmas Ornament Ideas. To top that, this week I’m presenting 27 Christmas Decor Ideas. Unsurprisingly, my favorite project is the one using photographs. So many cute ideas, but so little time!

#5 – I Meant to Do My Work Today

I meant to do my work today–
but a brown bird sang in the apple tree,
and a butterfly flitted across the field,
And all the leaves were calling me.

And the wind went sighing over the land
Tossing the grasses to and fro,
And a rainbow held out its shining hand–
So what could I do but laugh and go?

Richard Le Gallienne

Now Go and Spread Joy!

This post is dedicated to the memories of Yvonne Hall and Andy Mar.

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Miniature Rose Several dozen rose bushes reside in my garden and, just like my children, I appreciate each one of them for their unique qualities and gifts. But, unlike my children, I have a favorite. With blossoms smaller than a penny, but just as pretty as their full-sized counterparts, this micro-miniature rose bush captures my fancy with its petite stature and amazing hardiness. In a world where everything is super-sized, don’t forget to appreciate the little things in in life.

#1 – The World of Miniatures

Video screenshot, Who Lives There, c Art+Practice.

Video screenshot, Who Lives There, © Art+Practice

After watching a four-minute documentary on Dawn Reese, a miniature artist and dollhouse builder from Ohio, I was reminded of my fascination with the world of miniatures and of my own small childhood collection. If you’ve ever been intrigued with teeny tiny things or played with dollhouses, you’ll enjoy watching Who Lives There. Both the video and additional information about Dawn Reese can be found in a well-written article on Yatzer.

#2 – October Food Fest
Apple and Browned Butter Tart It will be no small feat to keep yourself from salivating as you peruse through the photos of BuzzFeed’s 31 Delicious Things to Cook in October. What will be even more difficult to do, will be to decide which recipe to try first! Mash Potato Cheddar and Chive Waffles or Pumpkin Bread Pudding with Dulce de Leche?

#3 – Travel Tips
40 Travel Tips to Help You Travel Smarter, Cheaper, Safer . . . Little tips can make a big difference when traveling. Flashpacker Family shares this list of 40 Tips to Help You Travel Smarter, Cheaper, Safer, Lighter . . . and my guess is that there’s at least one tip in it that you haven’t thought of before.

#4 – Less Is More
In this short TED video, writer and designer Graham Hill suggests that less can mean more in life. Watch it and see if you agree.

#5 – It’s the Little Things
“Everyone is trying to accomplish something big, not realizing that life is made up of little things.” Frank A. Clark

Enjoy life and spread joy!

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Fists would bang on the table! Endless whining would begin! And a cacophony of complaints would strike my ears! All those reactions would occur, well maybe not the fist banging, if I deviated too much from my family’s traditional Thanksgiving menu. Whining would definitely begin if I were to roast a turkey any way other than my dad’s way and complaints would be nonstop if I did not make my family’s ultimate favorite side dish – a Chinese form of “stuffing” made with rice, Chinese sausage, mushrooms and dried shrimp. I am granted a little bit more leeway, though, with the rest of the Thanksgiving menu. Because I like to try out new recipes, our Turkey Day menu varies a little bit from year to year. Being more health conscious now, I have replaced recipes that are loaded with fat and sugar and opted to prepare more healthy ones. Gone is the sweet potato casserole with its butter, eggs and brown sugar. This year’s replacement for that is Roasted Butternut Squash With Lime Juice and I think my family will enjoy this dish with its combination of sweet, savory and tangy flavors. No additional sugar is necessary in this recipe, because the natural sugar in the squash is brought out when it is roasted. Fresh chopped rosemary lends the dish a certain earthiness and the little bit of lime juice adds an interesting layer of depth. Top all of that with the fact that this dish can be made ahead earlier in the day and reheated just before serving!

Roasted Butternut Squash With Lime Juice
Adapted from a Epicurious recipe by Sara Foster

Ingredients:
3½-pound butternut squash
3 tablesppons olive oil
2 tablespoons butter, melted
4 teaspoons fresh lime juice, plus 1 lime cut into wedges for garnish
2 teaspoons chopped fresh rosemary
Salt and freshly ground black pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Cover two rimmed baking sheets with foil.
3. Peel butternut squash and cut crosswise into 1/2-inch-thick slices and then cut the large rounds into quarters. Set aside.
4. Mix together in a large bowl the olive oil, butter, and the lime juice. Place squash into this mixture and toss thoroughly to coat all sides. Sprinkle with salt and pepper. Toss again.
5. Divide squash evenly between the baking sheets, arranging them in a single layer.
6. Roast for 20 minutes. Turn squash pieces over and roast until soft and golden brown, about 20 minutes longer.
7. Season with additional salt and pepper to taste. Sprinkle with chopped fresh rosemary. Serve warm with lime wedges.
8. Do Ahead: Can be made 4 hours ahead. Let it stand at room temperature. Rewarm in 400 degree oven until hot, about 10 minutes.

Serves 6.

Linnell’s Notes:
1. For easier peeling, stick the whole butternut squash in the microwave oven on high for about two minutes, then proceed with peeling.
2. When cutting the squash try to cut the pieces the same width and approximate size. This will promote even baking and enhance overall appearance.
3. I like to chop the rosemary just before serving, so that it keeps its fresh color.

Enjoy!

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Apples sauteed in a little olive oil, balsamic vinegar and honey. Yum! I love it when a recipe only has a few ingredients, yet delivers on flavor! Searching for something interesting and delicious to put over the pork tenderloin I had just roasted, I found this clipped recipe in one of my stacks. Apples and pork – always a great combination! Having all the ingredients on hand, I immediately started peeling and chopping. In under ten minutes, I had a delicious, sweet and tart topping for my roast pork. And don’t even think about leaving out the basil – it adds another dimension of flavor to the topping! This recipe would dress up any meal. Enjoy!

Balsamic Apple Topping

Ingredients:
2 teaspoons olive oil
2 pippin or Granny Smith apples, peeled, cored, and chopped
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons thinly sliced fresh basil
4 servings of meat of your choice: grilled or baked salmon or any roasted poultry or pork.

Directions:
1. In a small nonstick skillet heat olive oil over medium heat.
2. When oil is hot, add apples and cook over medium-low heat for about 5 minutes or until softened.
3. Stir in vinegar and honey and cook for a minute or two longer.
4. Spoon topping over meat and sprinkle with sliced basil.

Serves 4.

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