From Cooking without Limits, this dish not only looks amazing, but can you just imagine the way the kitchen will smell when you make this? Heavenly! I can’t wait to try this out. I’ll actually be making it next month because I get off easy and am not the cook this year 😉
Apples, cinnamon, honey and walnuts. This is the smell of Christmas in the kitchen. Pure heaven. Recipe can be found here… Baked apples for Christmas
Look at those trees, autumn is in full swing here in Virginia and it’s beautiful! The weather is just warm enough for short sleeves on a run, but with a chill in the air that reminds you Thanksgiving is around the corner.
I’m not big on celebrating the holiday for it’s historical reasoning. Somehow celebrating the day we massacred the indigenous peoples of this land just isn’t right. So instead, in my heart I celebrate the people who’s land this was. I honor their memory.
I won’t be around much this next week so I’m not sure how much blog reading I’ll get to. I have some posts set up to post when I’m busy with family and seasonal festivities 🍂 Hoping we catch a showing of “Fantastic Beasts and Where to Find Them“!! I’ve heard some great reviews and a few who just didn’t get the same vibe as the Harry Potter movies past. But I wouldn’t expect it to. It’s a different day and time and all new people.
Nice little run/walk/run this afternoon. I love Galloway Training!! It allows you to train at your pace without pressure. You run when you want, walk when you want. There are recommended ratio’s but you can alter them to fit your needs. Gotta remember to get the miles in, even with all the holiday happenings!
Is in my very near future!!
Apple Cider Slushies
3 c. apple cider
1 lemon, juiced
1/2 tsp. ground cinnamon
Pour cider, lemon juice and cinnamon in a loaf pan, whisking to combine. Freeze for 45 minutes.
Remove the cider mixture from the freezer and use a fork to scrape the slush-like mixture, so it doesn’t turn into a giant ice cube. Once fully scraped and stirred, return it to the freezer for another 45 minutes.
Remove the cider mixture from the freezer once again, using a fork to scrape and stir it into a slush-like consistency. The consistency should be like shaved ice. If it’s not frozen enough for your tastes, pop it back in the freezer for another 45 minutes. Otherwise, spoon into glasses and serve.
Recipe Source: Delish Video Source: Country Living Magazine
WHEN IS INDIAN SUMMER?
Here are criteria for an Indian summer:
- As well as being warm, the atmosphere during Indian summer is hazy or smoky, there is no wind, the barometer is standing high, and the nights are clear and chilly.
- A moving, cool, shallow polar air mass is converting into a deep, warm, stagnant anticyclone (high pressure) system, which has the effect of causing the haze and large swing in temperature between day and night.
- The time of occurrence is important: The warm days must follow a spell of cold weather or a good hard frost.
The conditions described above must occur between St. Martin’s Day (November 11) and November 20. For over 200 years, The Old Farmer’s Almanac has adhered to the saying, “If All Saints’ (November 1) brings out winter, St. Martin’s brings out Indian summer.”
WHY IS IT CALLED INDIAN SUMMER?
Why is Indian summer called Indian summer? There are many theories. Some say it comes from the early Algonquian Native Americans, who believed that the condition was caused by a warm wind sent from the court of their southwestern god, Cautantowwit.
The most probable origin of the term, in our view, goes back to the very early settlers in New England. Each year they would welcome the arrival of a cold wintry weather in late October when they could leave their stockades unarmed. But then came a time when it would suddenly turn warm again, and the Native Americans would decide to have one more go at the settlers. “Indian summer,” the settlers called it. Watch a video from Editor-in-Chief Judson Hale about the origin of Indian Summer.
INDIAN SUMMER APPLESAUCE
4 quarts (1/2 peck) apples
3 or 4 purple plums, pitted
2 cups sugar
juice from 1/2 to 1 lemon, to taste
Wash and quarter apples and plums. (No need to peel or core apples.) Place in a large pot and add 2 cups water. Cover and boil until apples are soft and the peels are falling off. Add sugar. Simmer another couple of minutes, until sugar is dissolved. Pour by small amounts into a food mill or other sieve, and press out the applesauce, discarding peels, seeds, and cores. Stir lemon juice, cinnamon, and nutmeg into applesauce.
Source: The Old Farmer’s Almanac (of course 🍎)
What’s more inviting than Spiced Cider on a cool fall day? This special recipe from Chef Gwen can also be used as an aromatic potpourri!
- 1 apple cut in half
- 1 orange peel only
- 4 star anise
- 3 cinnamon sticks
- 1 inch knob of ginger root
- 1 teaspoon cloves
- 1 teaspoon cardamom pods
- 1 teaspoon dried orange peel
- 5 cups apple juice or 5 cups water
For Spiced Cider:
- Place first 8 ingredients into a pot and then add the 5 cups of apple juice.
- Place pot on stove and turn stove to low setting.
- Bring to a low simmer for 20-to-30 minutes.
- Serve hot or chill and serve cold.
For Mulled Spiced Home Potpourri:
- Follow instructions above, but instead of using 5 cups of apple juice, use 5 cups of water.
- Let simmer for 1-to-2 hours and enjoy a beautiful warm aroma that fills your home.
- Add additional water as needed.
Recipe courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW, Vegan Chef
Source & Additional Video: Spiced Cider and Potpourri
Carrot & Apple Salad
4 large carrots, peeled, and julienned or spiralized
3 granny smith apples, cubed, diced or juliened
1 orange, juiced
1/4 lemon, juiced
3 1/2 tbsp evoo
2 tbsp chopped parsley
1/8 tsp chopped cilantro (optional)
dash of italian seasoning (optional)
sea salt and pepper to taste
Toss the carrots and apples in a bowl with the orange juice, lemon juice and evoo. Sprinkle with the parsley, and cilantro season and toss again. Serve cold.