Monday, October 15

Our Thanksgiving Menu

It's hard to believe that it is that time of year again!  We will be celebrating Thanksgiving with my  In-Laws early this year.  We normally try to hold our feast in early November, but this year we have our niece or nephew arriving at that time, so we will celebrate early!  I bought the turkey at our local butcher shop and it is currently defrosting in the coffee hour room's fridge. Hopefully I'll be able to shop for all the other things we'll need on Thursday and Friday.  I really look forward to hosting this every year!  All the work is worth it!
Here's our menu:

Hors d'oeuvres
Vegetable and Dip Platter
Flatbread with Goat Cheese, Figs, and Prosciutto
Cheese Platter
Main Course
Mashed Potatoes*
Cranberry Sauce*
Vanilla Ice Cream 

* made by my mother-in-law

Sunday, October 14

The Start of a New Knitting Project

I'm excited to be casting on to a new knitting project!  I'll be doing a Biased Striped Shawl based on a project I spotted on Pinterest.  The yarns I am using are MadelineTosh Farmhouse White, MadelineTosh Black Onyx, MadelineTosh Dr Zhivago, and another fingering weight yarn in the Cumin colorway.

Wednesday, October 10

Floral Pumpkins

 It's become my tradition to take a trip to the farmers' market in autumn to pick out a pumpkin or two from my favorite flower stall.  The farmer, Terri, decorates them with beautiful dried flowers.  These beauties usually keep for the whole year.  I spray the flowers with hairspray to help preserve the color.

Tuesday, October 9

The Wall Street Journal Apple Bread

We love baking this bread each autumn.  It's delicious fresh from the oven or toasted with a wee bit of butter! 

The Wall Street Journal Apple Bread
  • 1 stick plus 2 tablespoons unsalted butter, softened, plus more for pan
  • 2 cups plus 2 tablespoons all-purpose flour, plus more for pan
  • 1 cup plus 2 tablespoons sugar
  • 2 large eggs, beaten
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons buttermilk or sour cream
  • 1 teaspoon vanilla extract
  • 2 cups peeled, diced apples
  • 1 teaspoon ground cinnamon
  • 2 tablespoons chopped walnuts or pecans
1. Preheat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan.
2. Make batter: Use an electric mixer to cream 1 stick butter and 1 cup sugar until light and fluffy. Add eggs, blending well. Stir in 2 cups flour and salt.
3. Add baking soda to buttermilk and allow to dissolve. Add buttermilk to batter, mixing well. Stir vanilla and apples into batter.
4. Make topping: Use an electric mixer to cream remaining butter and sugar. Stir in cinnamon, nuts and remaining flour.
5. Spoon batter into loaf pan and sprinkle with topping. Bake until set, 55-60 minutes. Let cool slightly before removing from pan, then transfer to a wire rack and let cool completely.
Adapted from “Applehood & Motherpie: Handpicked Recipes from Upstate New York” by the Junior League of Rochester, 1981
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