This is probably old news, blah blah, but it was actually cold enough to wear boots yesterday. It was rainy and dreary and cold, and things that a fall day should be. I did yoga to warm up in the morning, and we had homemade soup and warm crusty bread for dinner. I hope it stays fall again tomorrow.
While the rain falls, I have been sewing up a storm inside. My shop should be filled with a whole new class of new guys soon!
This orange guy was a special order through the shop. He happens to be a very seasonal color, but also, apparently, he is desperately needed to complete a Halloween costume requiring an orange raccoon.
From the clues available, I assume the end result will be something a little like this. I guess my raccoon does make an ok stand in.
I’m not sure it technically counts, since I just modified an existing recipe, but I have been telling everyone who will listen that I made my own cookie recipe. I am very good at following recipes, but I am not always as good at knowing what will taste good together, and what ratio they should go together at. But I took my best guess, and they turned out so good! I used this recipe, did a couple minor tweaks, and subbed in some oatmeal for some flour, and added butterscotch chips for chocolate. It has actually been cooler, wetter weather around here, and something about butterscotch and oatmeal seemed appropriate for the season!Have you ever made up your own recipe? I feel like I need to have at least a couple of my very own recipes, so I can pass them along when I am a grandma.
We decided to toast up some pumpkin seeds the other day as a snack.
The first kind we made was sweet and spicy from this recipe here. We left out the extra sugar at the end, and just sprinkled them with a little salt, and scout’s honor, they tasted just like kettle corn. It was like pumpkin seed crack.
The second kind was just the classic: little oil, salt, and pepper. Simple goodness.
Naked seeds get some sugar or salt clothes.
Thanksgiving means more pumpkins, and that means more pumpkin seeds that will need to be eaten. Oh darn.
I have already made pumpkin donuts this season. I wanted to make something else that was still fall themed, and I found these apple doughnuts with caramel drizzle. But then, I took out all the things in the recipe name, and made pear donuts instead. I love a good pear, and it was torture for me to wait for the pear to be ripe, and then save it for the recipe. I tried to make them for breakfast, but I had bad timing, so I had to make them for dessert. They were so good fresh from the oven. I think they would make really good muffins too, since they weren’t too sweet.