Friday, October 21, 2011

Surprise!

Sitting at my computer last night, I heard children's voices on the porch and caught a glimpse of blond hair.
It was late but I thought it was Silas and that Jamie was stopping by.
I was delightfully shocked that Jill and the kids were here!
Brad and his dad drove to North Carolina, for a basketball coaches clinic hosted by North Carolina's coach and Duke's Coach K. Jill and the children drove in their car to our home.
Ryan, Brenna, Shaela and Raider
Of course, we had to brew a pot of tea to have with our oatmeal breakfast, because tea with cream and sugar cubes is a tradition at Mom-Mom's.
I loved the sweet note little Shaela left.

Thursday, October 20, 2011

After the Rain

 Right after heavy rains, the front went through and the sky
became blue and filled with fluffy white clouds.
The sun shown down and caused glistening raindrops
glowing golden leaves
 vivid orange mums
 and multicolored maples
~No wonder autumn is a favorite season for so many~

Autumn is youthful, mirthful, frolicsome ~ the child of summer's joy ~ and
on every side there are suggestions of juvenility and mischief.

While spring is a careful artist who paints each flower
with delicate workmanship,
autumn flings whole pots of paint about in wild carelessness.

The crimson and scarlet colours reserved for roses and tulips are
splashed on the brambles till every bush is aflame, and the
old creeper-covered house blushes like a sunset.
Roger Wray

Wednesday, October 19, 2011

Harvesting and Storing Herbs

It won't be long and the beautiful herbs growing in my garden will succumb to the end of the season.
Before a frost comes I gathered a bowlful so I could preserve them for flavoring meals long after I will be able to walk out the side door and snip them fresh.
In the past I dried herbs by hanging them in bunches.
This year, I thought I would try freezing them to see if they maintained more flavor.
 Oregano
 Basil washed dried and ready for freezing
 Parsley
 Chives
 Spearmint
 Bagged and ready for freezing
Sage dried and stored in a jar
 A few basil cuttings to root and grow on the window sill because there just isn't anything like fresh basil!

Tuesday, October 18, 2011

Pumpkin Scones & Our Anniversary


Today, John and I celebrated our 36th wedding anniversary.
It began with a breakfast of coffee and scones.
Delicious Pumpkin Scones with a spiced glaze.
It is a copy-cat recipe supposed to taste like Starbucks version.
I have never had a Starbucks scone so I can't really compare but I do know these are very tasty!
Pumpkin Scones
Scones Ingredients:
2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole milk
Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
Scones Directions:
1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper. (I used a silicone pad)
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball.
7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). (I formed mine into a circle and cut it into 8 wedges.  They were a little small so next time I will cut them into 6 wedges)
8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown.
11. Place on wire rack to cool.
Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.
Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.
Makes 6 pumpkin scones.
~*~
John worked a half day and then we spent the afternoon together.
We did a few errands and then searched three different stores for birthday gifts for two of our granddaughter's upcoming birthdays.  They would like matching child/doll outfits to fit American Girls dolls.  We were unable to find anything we liked.

We enjoyed a mid-afternoon lunch at TGIFridays and then picked up ice-cream for Brownies we will have this evening while watching Guys and Dolls together!
~*~
The weather was a perfect autumn day full of colorful leaves, bright blue skies and white fluffy clouds.
An understated yet delightful anniversary!
I am my beloved's and my beloved is mine
Song of Solomon 6:3
October 18, 1975
~*~
Joining Wow Us Wednesday @ Savvy Southern Style
Foodie Friday @Designs by Gollum
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