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Archive for October, 2009

Afton Apple

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It’s been a mighty cold Autumn around these parts (um, snow), but we still made it down to Hastings to visit my favorite orchard. We didn’t pick anything on our own, but were still able to pick up some pumpkins and beautiful apples.

We picked up a half-peck of my favorite variety, the Honeycrisp. They’re not too sweet and very crisp and so full of juice you need at least a couple napkins for your chin.  It’s also a local variety, created just down the street at the University of Minnesota. Go Gophers!

In addition, we  grabbed a full peck of Zestars, a similar variety, four pumpkins to carve and one smaller baking pumpkin. Not sure yet what I’m going to do with it. Either soup or maybe another pumpkin pie from scratch. There really is nothing better.

There’s still time to hit your favorite orchard for some local apples or pumpkins. There are dozens of them. Enjoy and stay warm!

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Morning Tea

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Every morning, or at least Monday through Thursday, I’m greeted by the adorable face on this mug. It was a gift from friends a couple years ago and it looks just like my little Boston Terrier. He’s such a delight, and it’s great to have him with me every morning at the office. I load it with black tea and cream each morning and try to get a grasp on the crazy day I have ahead of me.

My friends found it at a local art fair and I believe it’s from local (Northfield, MN) potter Holmquist Pottery. I love it. It makes my day. Every day.

Happy Monday!

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Today I took a 10 minute break from the office and went on a short walk around the neighborhood. I was inspired by Anna’s Photo Meet up and Jen’s photos of New York City. I hoped I would fine something inspiring right outside my door. I was right. I did.

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* Something new to The Write Ingredients (TWI). I’ll walk on Wednesdays and post what I find the next morning.

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I got back into the kitchen this past weekend. Amazing, I know. I made a big ol’ pot of Chili on Sunday because Winter appeared a few weeks (months) early and we needed to warm our bellies. I made Cooking Light’s Spicy Turkey Chili and it is truly that, Spicy. But so good. And loaded with vegetables, including zucchini, carrots, green peppers and tomatoes. So it’s healthy. And delicious.

It had to simmer for an hour, so rather than wandering around the house and forgetting about it, I set up my All-Clad Pan and Steamer and started making food the Daughter. Yep, vegetable puree’s. Anything to get me into the kitchen, right?

I started with a bag of Organic Carrots. Then I got motivated, and while the water was boiling, I cut up the Parsnips I bought to make for her. Then the Beets. When one was done steaming I poured it into the food processor and by the time it was pureed and spooned into an ice cube tray the next vegetable was ready to puree. And finally, by the time the Chili was ready to eat, I had three ice cube trays of vegetable puree to put in the freezer for Daughter. Our football team was well ahead of the other team, the corn muffins were out of the oven and it was time to eat.

And for the next couple months, Daughter will have homemade Carrot, Parsnip and Beet Puree to enjoy. So, so, so much better than the mystery stuff that comes in the jars.

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Spicy Pumpkin Bundt Cake

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I’ve been craving Pumpkin lately. So I decided to bake this beautiful Spicy Pumpkin Bundt Cake. I love Bundt Cakes. They’re so easy. No layering or frosting. And this one was particularly soft and moist. I found the recipe on Martha Stewart’s site (which I normally avoid), but this one was good.

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I’ve also been inspired to try something new on these pages. Back when I was a kid, I used to draw. All the time. For years, I’ve been saving my drawing for the day job. But lately, I’ve been doing these little doodles about my days. This one outlines the cake I made. It’s just a sneak peek of some changes that are probably going to happen here. Stay tuned. Who knows what tomorrow will bring.

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Taste is 40

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The Star Tribune’s Taste Section is turning 40. And to celebrate they’re having a few events this weekend. For years I’ve been looking forward to Thursdays so I could read this section. There are recipes, cooking tips, kitchen goods for sale and restaurant news. And now they’re having a birthday. There’s birthday cake available Saturday morning. That sounds appealing, doesn’t it? Anyway, Happy Birthday Taste. I’m right behind ya.

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