October slipped on by...

 

Hello, Lovelies.

It is quite gloomy in the cottage today.  Rainy and chilly outside.  I think it is the perfect day for lighting a candle to chase away the gray.  I have my hot cup of tea and fuzzy slippers on.  It has been this way for many days, now, and I have to say, I am ready for the sun to shine.  

I was just thinking how wonderful a warm scone with plenty of butter would be, but I have been very lazy about cooking and baking, lately.  So funny, just when I want something, I don't have it.  Other times, I would have something to nibble on but wouldn't really want it.  Silly. 

It is just cuckoo how fast October has passed.  Barely even noticed, really, except for changing the calendar at the beginning.  The trees have only begun to show their beautiful colors and it has still been very warm, until today.  Nothing to indicate Autumn had even arrived besides the calendar.  Oh, my favorite month has simply slipped away with barely a nod.  Do you find that to be true where you are?  Nothing to be done about it, though, is there?  No sense being melancholy over it, I suppose.

Wherever you are, I hope you will light a candle, have a cup of tea and enjoy the last days of October.

Until next time...

Savory Autumn Goodness...

 If you are looking for something to make you tummy happy about Autumn, try this stuffed squash!  It is delicious and hits the spot!  I will say it can be a bit time consuming but once you have the squash baked, it takes no time at all.  

Stuffed Autumn Squash with Sausage

Ingredients:

For the Squash

2 Acorn squash (halved lengthwise and seeds removed)

4 tsp Olive oil

Kosher salt and black pepper

1/2 Tbsp Olive Oil

For the filling

1 lb Italian chicken or turkey sausage links, casings removed)

8 oz Baby Bella mushrooms (finely chopped)

1 small onion (chopped)

1 medium sweet-crisp apple (peeled, cored and finely diced)

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp ground nutmeg

1/8 tsp ground allspice

2 cloves garlic (minced)

1 Tbsp fresh sage, thyme, or a mix (chopped)(more for serving) 

1/2 cup shredded Parmesan cheese (divided)

Instructions:

Bake the squash:

Preheat to 400*.  Carefully, cut the squash in half, lengthwise.  Scoop out and throw away the seeds and stringy part.  Place the squash, cut sides up, on a baking sheet with low sides.  Brush each half with 1 tsp of oil.  Sprinkle with salt and pepper.  Place the pan in the oven, on a middle rack, and bake for 40 minutes or until the edges begin to wrinkle and the inside is just tender.  Set aside.  Reduce the temperature to 375*.

Prepare the filling:

While the squash is baking, prepare the filling.  Remove the casings from the sausage and break it into small pieces.  Heat 1/2 Tbsp Olive Oil in a large skillet, over medium-high heat.  Add the sausage and brown for 3 minutes.  Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and garlic.  Cook, stirring frequently, until the sausage is cooked through and the vegetables and apples are softened and the liquid has cooked off, about 8 minutes, more or less.

When the squash is cool enough to handle, scoop out the flesh, leaving about a 1/4 inch thick "wall".  Add the squash to the pan with the sausage.  Add the herbs and 1/4 cup Parmesan cheese.  Stir to combine.  Taste and adjust salt and pepper to taste.

Pile the filling inside the squash halves, Sprinkle with the remaining cheese.  Place the pan in the oven and bake for about 15 minutes or until the cheese is melted and the filling is hot.  Sprinkle with more fresh herbs and serve while hot.  

Until next time...

Autumn Bucket List

Hello, Lovelies!

As an older person, I don't always have friends or family to do things with.  You know, they are busy with their own lives. So what is keeping us from enjoying the same things we would if we were surrounded by people?  Absolutely nothing!  I made a list of 10 things we can do alone and still have a wonderful time.  Leave a comment and tell me how you enjoy Autumn, alone.

Until next time...

Sweet treat...

Hello, Lovelies!

October is the perfect time for a sweet treat and Apple Cider Donuts with Maple Glaze simply hit the spot.  Paired with a cup of strong and hot coffee...cozy and delicious!  I hope you enjoy!  If you don't have a donut pan, no worries, just make muffins.  By the way, these donuts are gluten free so everybody can enjoy them.  I didn't get a picture of the ones I whipped up so I found one online.  Don't they look scrumptious!  

GLUTEN FREE APPLE CIDER DONUTS

Ingredients:

1/3 cup apple cider
2 eggs

2 Tbsp maple syrup (you can use honey if you don't like maple syrup)

1/2 tsp vanilla extract

1 cup almond flour

2 Tbsp coconut flour

1 tsp cinnamon

1/4 tsp baking soda 

1/4 tsp baking powder

Pinch of ground nutmeg 

Pinch of salt

Directions:

Preheat oven to 350* and grease a donut pan or muffin tin.  In a large bowl, add eggs, maple syrup and vanilla.  Whisk until combined.  Add the dry ingredients and whisk until the batter is mixed well with no lumps.  Spoon the batter into the pan.  About 3/4 full.  Bake for 12-15 minutes or until a toothpick comes out clean.  Remove the donuts from the pan and cool for about 10 minutes on a baking rack.  Dip donuts (tops only) into the glaze or spoon it over the tops.  Place them back on the rack to dry.    You can dip the donuts in crushed walnuts after the glaze, if you like.

MAPLE GLAZE:

Ingredients: 

1 cup powdered sugar

1 Tbsp pure maple syrup

1 1/2 - 2 Tbsp milk

1/4 tsp maple extract

pinch of salt

Directions: 

In a medium bowl, combine the powdered sugar, 1 1/2 tsp milk, maple syrup, maple extract, and salt.  Stir until smooth.  For a thinner glaze, stir in another 1/2 tsp milk.

Enjoy!

Until next time...

Grace & Peace,

Cottage Granny 

 

 

 

 

 

  

 

 

 

 

October is...

 Hello, Lovelies!

October is the time for harvesting and putting by the herbs I managed to grow this year.  It is really simple to dry and put up herbs.  I use a lot of herbs and spices.  To know that they come from my own meager garden pots makes using them all the sweeter.  It is quite satisfying to grow, dry and put them up, actually.  It is probably one of my most favorite things to do with what I am able to grow.

This year, the Basil went crazy!  Basil tends to be a diva in the herb world.  He wants the perfect combination of sun and shade.  Doesn't like to be hot but will throw a fit if he is cold.  Will deal with tap water but prefers distilled or "swamp water"(river water).  He will pout and refuse to grow if his demands are not met!  At least around here, that's how it is.  But this year, I suppose all the stars and planets aligned just right and I got a lot of Basil off of just two plants.

This is the last of the Basil.  He is all washed and is draining good before being placed on the drying rack. 

Now, Rosemary tends to grow without much effort.  She isn't temperamental at all.  She doesn't mind if she gets a little warm and seems to be ok with cooler temperatures, although, I am sure she would get a bit ruffled if it was too cold.  If I forget to water her, for a couple of days, she is ok with it but only for a minute.  She, too, likes "swamp water" but does great with distilled as well.  She tolerates tap water but I don't test her for long.  She really is a lovely lady to have in the garden and is wonderful in cornbread.   I have only one Rosemary plant but she has produced a lot.  I love running my hands through her leaves and then smelling my hands.  Such a wonderful scent.  

Oh I wish I had remembered to get a picture of the drying racks!  That is also really a simple thing.  I use the tension curtain rods and hang them in the windows.  Wrap a little twine around the stems, making a loop in the end, and your home will smell wonderful.

Blessings,