In the early mornings you can detect the slight shift from summer to Fall…finally. I just returned from another week in Connecticut and saw so many fall pumpkins, gourds and chrysanthemums in stores there. If that doesn’t put you in the fall mood, I don’t know what does! Here are five fabulous fall recipes that aren’t pumpkin focused but represent other wonderful ingredients of the autumn season.

Apple Cider Donuts

My husband and I have the quintessential memory of these aromatic, warm, delicious donuts. After driving the curvy back roads in New England, we find an apple orchard on a chilly, windy day in October. Inside the quaint store at Averill Farms, they are serving warm apple cider and these warm donuts. Needless to say we devoured an entire bag and I have learned to make them since.

In my recipe, the donuts are baked not fried (you save a few calories there). And I think this year I may experiment with a maple syrup glaze instead of the cinnamon sugar. Either way, they are delicious and easy to make. To see how to make these scrumptious donuts, click here. If you need donut pans for baking, here is a good resource.

Also the most time consuming part of this recipe is boiling down the apple cider to reduction. I always make extra and freeze it so I can whip up these donuts on a moment’s notice. They are addicting!

Turkey Chili with White Beans

This is my go-to recipe for chili. Made with ground turkey and white beans, it is chock-a-block full of good protein and flavor. Adding unsweetened cocoa powder is the key to this wonderful recipe.

Topped with sour cream, freshly chopped cilantro and red onions make this a hearty meal for the cooler weather. See all the instructions here.

Cute pumpkin ceramic bowls are from Williams Sonoma.

Roasted Squash and Kale Salad with Spiced Nuts, Cranberries and Maple Vinaigrette

This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, along with some spiced pecans for crunch and dried cranberries for a nice chewy texture. It’s a delightful salad when it’s made fresh, but the flavors and textures actually get even better as it sits in the fridge overnight.

Next time I make this salad, I may add a protein for a full meal. It is the essence of fall flavors and so appropriate if you are having a dinner party. Make it ahead of time and just toss it before your guests arrive. Again, you cannot go wrong with recipes from Serious Eats. Find it here.

Clementine Thyme Margaritas

We can always use more Vitamin C, right?!? Though the original inspired recipe calls for freshly squeezed tangerine juice, tangerines are difficult to find this time of year. Instead, you can readily purchase clementines (or Cuties in the grocery store) instead of tangerines.

If you haven’t made simple syrup, it is very easy to do and you can flavor it with a variety of fresh herb~basil, mint, lemon balm, rosemary, thyme and lavender. In this recipe, the herbal flavor of thyme is a lovely addition to this cocktail. See the recipe below.

Pear and Caramel Pie

In the fall, everyone thinks of apples. But pears are equally abundant. This pie is a welcomed change from your expected apple~using pears and caramel.

The only times I have made this, I did use the Kieffer pears from our tree in the mountains. However, any ripe, firm pear will do. If you haven’t made your own caramel sauce, it is very easy. And once you taste this you will never purchase caramel sauce in a jar again.

This pie keeps well and is excellent for breakfast or dessert the next day. As a short cut, you can use a pre-made pie crust too (my favorite being Trader Joe’s frozen pie crusts). See recipe here.

Do you have any favorite fall recipes? Please send them to me as I am always looking for new things to try (my email is marycrz@cox.net). I am so excited to start cooking again as it is hard to turn on the oven or stove during our hot summers.

Being back home is such a joy and hope to be posting on a regular basis again. Happy Tuesday!

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Rum raisin ice cream is one of my favorite summer treats. Since I don’t eat ice cream very often, my taste bud standards are very high. I want to make sure the calories are worth it. Since I started making my own ice cream, I am never disappointed when I find a recipe that is worth it. Here is a step-by-step tutorial on making what I consider to be one of the best rum raisin ice cream recipes.

The Ingredients

With simple, good quality ingredients of rum, raisins, milk, cream, sugar, cinnamon, eggs and vanilla, you, too can make this creamy, flavorful treat. We always have Gosling’s Bermuda Black rum on hand as this dark Bermuda rum is full of island flavor.

Soak the raisins in the rum at least overnight and up to 2 days. The first time I made this recipe, I did soak the raisins for 2 days. The next time making the recipe, the raisins are bathing in rum for 4 days. Oh la la!

Making the Custard

Combine the milk, cream, sugars and spices in a sauce pan over medium heat until mixture is steaming and sugars are dissolved.

Whisk the egg yolks and gradually add some hot milk mixture into the eggs. Be care not to “cook” the egg yolks.  Scrape the yolks back into the milk mixture and cook until thickened and the back of the spoon is coated. For me it was approximately. 9-10 minutes.  DO NOT BOIL.

The recipe calls for straining the custard. This helps remove any part of the custard that may have cooked bits of egg in it.

Chill thoroughly.  To hurry this stage along, I put the custard into a bowl and set in into a large bowl with ice. Both are placed in the refrigerator.

Using the Ice Cream Machine

Add vanilla and 2 Tablespoons of rum (from the raisins) and process the custard mixture in an ice cream machine according to manufacturer’s instructions.

My ice cream makers is decades old and works very well. The Cuisinart 1.5 quart ice cream and yogurt maker is affordable and easy to use. I keep the double insulated freezer bowl in the freezer all the time so I can whip up homemade ice cream within 30 minutes or less. See it here.

Add the raisins at the end of the churning stage.

Remove to a freezer safe container and freeze for 24 hours.

This ice cream was so dreamy, creamy, and yummy! It was chock-a-block full of plump rum-soaked raisins.

Now I will have to exercise twice as much this week after consuming both my pistachio and rum raisin ice cream!

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Rum Raisin Ice Cream Recipe from Serious Eats

Can it be mid-August already? Am I seeing school buses again? This must be the fastest year ever as it feels like I am in fast forward mode ALL the time. As you read this, I am at our mountain cabin, inspiring to relax. My visions of dinner outside and cooler temps will hopefully come true. Welcome again to another Saturday Meanderings, where we chat about all good and wonderful things.

Curious Results

My friends, Rick and Janie sent me a picture of their homemade tomato sauce. Hmmm. Rick, with 40 lbs. of tomatoes made 16 jars (pint) of sauce =32 cups of sauce. I, with 60 lbs. of tomatoes made 20 jars (pint) of sauce =40 cups of sauce. Wondering why my yield is less…Guessing that I probably reduced my sauce down more (but that much more?) could be the reason.

We’ve agreed to get together and do a taste test because if I can get the same flavor and consistency and more yield, I will note that for next year’s sauce making project. If you missed the post on the 4 Ingredient Tomato Sauce, you can see it here.

Look at these cute vintage holiday tea towels! Hester & Cook has a great selection this year. I am not sure how I will use them, but perhaps as a gift wrap for some fresh baked goodies? I just love the nostalgic vibe-it reminds me of my childhood. Natural 100% cotton and priced at $16.00 each. They measure 19″ wide by 33 1/2″ long. You can find them here.

Easy Summer Dessert

Trader Joe’s frozen pie crust is a staple in my freezer. With the abundance of fresh fruit like cherries and peaches, you can make this easy dessert with just a few ingredients.

Occasionally, when I unroll the TJ pie crust, it breaks apart. But since they package it between two large sheets of plastic wrap, I just take a rolling pin and do a few swipes over the plastic. The crust comes together nicely and then it is ready to use.

Pile the fruit in the middle with the suggested ingredients, curl up the edges of the pie crust, brush with a bit of egg wash and you are ready to bake.

Your friends and family will be impressed with your galette and they never need to know how easy peasy it is. I have made this recipe with cherries, peaches, apricots and apples. For the peach galette, here is the recipe from Serious Eats. And this yummy Rustic Cherry galette recipe is from She Wears Many Hats.

DIY-Vintage Bottle Labels

With fall and Halloween right around the corner, my friend, Rachel from The Ponds Farmhouse has a great tutorial about making these labels for your fall decor. Aren’t they amazing? See it here.

Kitchen Love

I love looking at pictures of kitchens. Often I dream about designing a new kitchen (not that I don’t enjoy mine) and what elements to include. The Scout Guide just posted a fabulous article about creating a timeless kitchen. There is some really great information. See it here. Also, as an FYI, The Scout Guide has publications in individual cities and you can own a franchise too. Check it out here.

Home Renovation

In 2004, I developed a home renovation/restoration business called Picket Fences, Inc. While pregnant with my third child and running errands, I had an ah-ha moment, pulled over to the side of the road, and quickly wrote down the beginnings of what would be a business plan for my company, Picket Fences. I love breathing new life into older properties and after many years in corporate America, this new adventure was right up my alley. Long before Fixer Upper or other HGTV shows became popular, I had a few home remodels under my belt.

The goal at that time was to buy one house per year in our mature neighborhood, improve it, sell it and make enough money to pay for the children’s tuition and one great family trip. It actually fulfilled my creative nature and allowed a flexible schedule while raising 3 children.

However, everyone started getting on the bandwagon and it became more and more difficult to find homes, at a reasonable price, and make a profit while maintaining my reputation and high standards. At first there was little to no competition. And then investment companies would pay more for properties, do really inferior work and “flipping” became the norm.

Here is an article from Apartment Therapy about 3 former house flippers who reveal why they quit flipping houses. If you think this is the occupation for you, please read this because it is filled with the realities of home flipping. It is not as glamorous as it seems. You can read it here.

To see the Before and After pictures of the restoration of a 1922 Jeffersonian home I did, click here.

Well, that wraps up another Saturday Meanderings. Thanks for joining me!

Have a wonderful weekend!

Friday, July 16th is National Cherry Day. Who knew? But one not to miss celebrating any holiday, I am embracing these glorious, ruby red gem in a few different recipes today. There is still time to get your fresh, frozen or canned cherries to whip up one of these easy recipes for your own celebration.

Cherry Options

Right now the grocery stores in my area have fresh cherries from the Pacific Northwest. Safeway, our local grocery store is selling the best cherries ~both red and Rainier (yellowish ones). We prefer to snack on the Rainier cherries and bake with the regular red cherries, but it is of course up to personal taste what you prefer.

If you do not have access to fresh cherries, frozen and canned ones are available. If using canned, I prefer the sweet or tart cherries packed in water vs. the gooey cherry pie filling. In the recipes below, I am using fresh red cherries.

Preparing the Cherries

Before you can use fresh cherries, it is important to remove the pit. This OXO cherry pitter is a handy affordable tool that makes pit removal a breeze. And its plastic guard prevents the juice from spraying on your hands or clothing. There is a small platform where you place the cherry and then you just squeeze the handle. The metal rod pushes the pit out the bottom. Easy peasy. You can find it here. However, whenever pitting cherries, I always wear an apron just in case.

Cherry Berry Skillet Crisp

This recipe is from one of my favorite bloggers, Tieghen from Half Baked Harvest. She is an innovative foodie who not only creates delicious recipes, but her pictures are so well done. Since I do not like to share recipes I haven’t personally tried yet, as I am writing this I can smell this skillet crisp baking in the oven. If it tastes as good as it smells, we have a winner.

Chock a block full of cherries, strawberries, blueberries and raspberries, this recipe is prepared in one oven safe skillet. Here I am using a 10″ cast iron one (see similar one here).

Melt the butter, add the fruit, mix the topping and spread the crumble on top and bake. Wow. So simple! Click here for the recipe.

A Gluten Free Version

Andrea from Design Morsels shares this gluten free individual serving cherry crisp recipe.

Using almond flour, raw almonds, shredded coconut, coconut sugar and coconut oil, this recipe can be made in 30 minutes or less.

See the recipe here.

Cherry Bourbon Ice Cream

Is there anything better than homemade ice cream on a hot summer’s day? And I’m not sure you can go wrong with cherries and bourbon. Whether you like bourbon or not, this recipe calls for a hint of bourbon with only 1 teaspoon. I am wondering if any more than that would affect the freezing process?

I don’t know much about bourbon but I do know this Basil Hayden is a good one.

With 1 1/2 cups of cherries this is a wonderful combination of vanilla ice cream, fruit and bourbon whiskey. My trusty Cuisinart frozen custard, ice cream and sherbet maker is able to chill this frozen dessert in 20 minutes. It’s a soft version but then you can finish it off in the freezer if you want a harder consistency. Cuisinart ice cream maker here.

Fruit Water

With all the leftover fruit, I am making a large pitcher of fruit water. Strawberries, cherries, cucumbers, and lemon are a few of the things you can add to water for color and flavor. Isn’t it interesting that all the cherries are sinking to the bottom?

Lately, I am not drinking nearly enough water. Ideally, we are supposed to be drinking half our body weight in ounces of water. Especially as we age, being hydrated is VERY important. Who is with me on drinking more water?

Fun Facts about Cherries

These facts are from National Today:

1. The average cherry tree has 7,000 cherries. Cherry trees are so productive, they can yield up to 28 pies.
2. There are two main types. Cherries are either sweet or tart.
3. Michigan is the cherry capital. Around 94% of cherries consumed in the U.S. are grown in Michigan.
4. Pits contain toxins. Don’t chew on cherry pits because they can release toxins.
5. There are more than 1000 different cherry varieties, sweet and tart combined, but only 20% of them are used for commercial purposes.

Happy Wednesday and Happy National Cherry Day this week. Enjoy the delicious, fresh cherries while they are in season!

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I hope everyone enjoyed the nice, long holiday weekend. Each year we head to the mountains where the July 4th holiday is extra special. Everyone’s cabin and golf cart is adorned in red, white and blue and there is a strong sentiment of patriotism and love for our country. And, I do feel like I got some relaxing in! Welcome to this week’s Saturday Meanderings, where we just chat about all good things.

I am always amazed at the energy and creativity residents put into decorating their homes and participating in the parade. From highly decorated trucks and trailers to innovate dance routines, the Bull Frog Loop parade doesn’t disappoint. And I think this year’s parade is extra special after a year of lockdowns.

Hosting a Brunch

Since our cabin is on the parade route, we always host a pre-parade brunch. With about 30 guests, I did rely on the same menu that I do every year. My egg casserole (here) and a blueberry coffee cake (here). Since we have a large rectangular wooden surface, I made this fruit/croissant board. Mimosas and bloody Mary’s add to the festivities.

Bringing the Dogs

This trip we did bring Cooper and Sox up to the mountains, and of course, it takes a few days for them to adjust to all the activity. But as you can see, it didn’t take Cooper long to dominate the sofa.

Our pocket beagle, Sox did celebrate his 14th birthday. Our sweet old guy can’t hear as well and his eyes are getting cloudy with cataracts, but he still has puppy moments.

New Baby Birds

Last Saturday, I did share this picture of a nest found in one of the large geranium planters. It’s been hard not to peek but I just couldn’t resist and yes, the birds have arrived!

Each morning, I sit on the front deck with my coffee and watch the parent birds fly back and forth with food for their babies. The marvels of nature.

Using Puff Pastry

Pepperidge Farm puff pastry is a staple in my freezer as there are so many easy recipes you can whip up at the last minute. This week I did try a tomato tart from Twigg Studio. With caramelized onions, goat cheese, thyme and lots of lovely tomatoes in a puff pastry, isn’t this tart beautiful? Click here for the recipe.

Having an additional puff pastry sheet, I did use up the rest of the goat cheese, sweetened with honey, and ripe apricots for this tart. Drizzle a bit of honey on the top and bake. Since I did this on the fly, I didn’t measure anything but in retrospect, I would add more honey as the apricots are a bit tart. 400 degrees for 30 minutes (but note: this is high altitude cooking here).

Personal Gourmet

For many years I use the services of Personal Gourmet. Locally, Chef Jimmy Watters delivers restaurant grade protein to our home. This service has been a life saver with being able to have chicken, salmon, steaks, fish, meatballs, shrimp and similar proteins always on hand. Individually shrink wrapped and stored in the freezer, I cook up what we need and only have to make a salad or provide a vegetable side dish for a complete meal.

This is such a convenient service, especially with our growing family or even now, just for the two of us. Before leaving for the cabin, I placed a large order with Jimmy and now I have both freezers filled with things to eat. Since I prefer to cook at home vs. going out to eat, I know we are getting high quality choices for lunch and dinner.

It appears that Personal Gourmet may be located in Californa, Texas and North Carolina, in addition to Arizona. For more information about this convenient and delicious service, contact Chef Watters at 602 -339-2059.

Finally Painting again

I haven’t picked up a paintbrush since my Christmas painting of our cat, Donovan. Yikes. For something that I enjoy doing, I cannot seem to be disciplined enough to make time for it. But, being at our cabin with a more relaxed schedule, I am able to start a new painting! This painting’s inspiration is actually an arrangement of wisteria and lilacs done by my friend, Barbara from Mantel and Table.

It is not done yet, but it does feel good to put brush to canvas.

Watercolor Tutorial

Danielle from Finding Silver Pennies is a talented artist and designer. In one of her latest blog posts, she has a tutorial on painting mini watercolor seascapes. The video is 6 minutes long, and it is a fun way to experiment with watercolor paints.

With limited supplies, I did Danielle’s video this week. I do not use watercolors very often but practicing with her guidance is a good start! See Danielle’s post and video here. Danielle and her son (a young and inspiring artist) sell their artwork and various items on the Finding Silver Pennies website. Check it out here.

If you are in need of a watercolor set, there is a nice selection here. It helps to paint on watercolor paper. And don’t forget watercolor paint brushes here. Happy painting!

Laughter Therapy

It’s fun to share a good laugh, but did you know it can actually improve your health? After a very long and challenging year, it’s more important than ever to laugh and be happy.

It is true: laughter is strong medicine. It draws people together in ways that trigger healthy physical and emotional changes in the body. Laughter strengthens your immune system, boosts mood, diminishes pain, and protects you from the damaging effects of stress. Nothing works faster or more dependably to bring your mind and body back into balance than a good laugh. Humor lightens your burdens, inspires hope, connects you to others, and keeps you grounded, focused, and alert. It also helps you release anger and forgive sooner.

As children, we used to laugh hundreds of times a day, but as adults, life tends to be more serious and laughter more infrequent. But by seeking out more opportunities for humor and laughter, you can improve your emotional health, strengthen your relationships, find greater happiness—and even add years to your life.

So go out there and laugh! It will make your face look younger too!

Cheers to you from the White Mountains of Arizona! Have a wonderful rest of the weekend.

If you missed my blog posts this week, see them below.

We are already at the second week in June. Not sure I remember where March, April and May went, but they certainly flew by. Welcome to another Saturday Meanderings, where we discuss all the fun and good things happening around us this week.

Flag Day on June 14

Growing up, I remember celebrating Flag Day. Does anyone do that anymore? If not, I vote that we should. We have such a beautiful flag which is so symbolic of our country’s freedom.

So what is Flag Day? It is the celebration of the adoption of the American Flag on June 14, 1777. In the midst of the Revolutionary War, the first American flag was designed to represent the 13 colonies with 13 white stars on a blue field and 13 alternating red and white stripes.

in 1782, the Congress of the Articles of Confederation chose the colors for the Great Seal of the United States with these meanings:

• white for purity and innocence
• red for valor and hardiness
• blue for vigilance, perseverance, and justice

Personally, regardless of political differences, our flag always deserve respect and honor. If you need flags for Flag Day or July 4th, there is a good selection here. Happy Flag Day!

Vacation Dreams

Even though I love living here in Phoenix, I long for a vacation (or vacation home) by the water. There is just something calming about staring out over an ocean, an inlet or a large lake. Literally for years I have been dreaming about the perfect beach home. And then I saw this….

For sale in Cornwall, England is this tiny historical cottage on 40 acres and 1. 4 linear miles of coastline. If I only had a mere 1.75 million pounds laying around.

Called the Beach Hut, it is a vacation rental currently. In the 1920s it was a tea room as this is one of Britain’s top 10 geological sites. Once it is sold, who knows what will happen to it. Below is a picture of the interior. The cottage is one room with an open kitchen and wet bath.

How charming is this! I do love how the current owners decorate the space.

In looking up the rental schedule and it is not available for several months. It also comes with a boat house.

The Beach Hut is used for photoshoots, TV commercials and for film locations.   It’s also a popular stop for surfing champions. If you saw the Demi Moore 2006 movie, Half Light, this location is the star of the show. To read more about this cottage, Cote de Texas does an extensive review of its history and rental information. Click here.

A girl can dream, right?

Moths

I do not know if there is a correlation between the COVID lockdown and the increased population of bugs. In addition to the pests in the garden, I now seem to have an increased moth problem in the master closet. In a previous post I featured the Cashmere Protection Pouch I found on Amazon to protect my sweaters. You can see that here.

But I did want to take a more active role in reducing any future infestation of these pesky critters. BugMD Clothes Moth Boss traps use pheromone-infused glue to capture closet and cabinet dwelling moths that chew holes through your clothing and linens.

Using a nontoxic and pesticide-free method, insects are trapped in this cardboard tent for reliable, mess free control. Folded design keeps the pheromones from sticking to surface garments, shoes, or people.

The Moth Boss comes with a hanger so you can easily place them inside your closet near clothing. Add to linen cabinets, laundry rooms, and other areas where you suspect a moth infestation or if you want to prevent one.

These traps last 12 weeks and I’ve had them up for about 4 weeks. So far they seem to be working. I hope to order more for our cabin where I know we have lots of moths. You can order them here.

Moisturizer

I seem to struggle with finding the RIGHT skin care products. Personally, I wish there was a resource who knew all the products available, could assess my skin type, and then prescribe the right lotions, cleansers, masks, etc. When I go to a department store, I know the employees are incentivized to sell certain products and often, find they are just not right for me.

A recent American Express offer put a $50.00 credit toward a Peter Thomas Roth product. Needing a moisturizer for our hot summers, and being practically free, I did order the Water Drench Hydrating Moisturizer. This concentrated 30% Hyaluronic Acid Complex cream provides up to 72 hours of hydration—even after cleansing. 

I have been using it for a week now and I must say, I am so pleased. It is as if I can hear my skin gulping it up. The product is so hydrating and its description of being a “cloud cream” is spot on. Will keep you posted on this, but I can honestly see and feel a difference. If you are interested in this product, you can find it here.

Does anyone use Peter Thomas Roth products? If so, please let me know if I need to purchase others.

Apricots

Typically this is the time of year I would be harvesting LOTS of apricots. But after a significant whacking off of the branches in the late winter, we had minimal fruit this year. The trees look healthy but I’m sure reducing them by 50% is a shock to their system. However, the few I harvested are delicious.

Apricots are in season and this recipe is one of my favorites. It is a Martha Stewart one and the combination of the almond crust, Amaretto flavored custard and sweet, juicy apricots is a winner. Made two of these tarts this week. See the recipe here.

Another very simple use for apricots is a rustic tart using pie crust. If you don’t want to make your pie crust from scratch, I love Trader’s Joes frozen pie crust as it is the next best thing. Just toss the fresh apricots with some sugar and a pinch of salt. Place in the center of the crust.

Pinch the pie crust up and over the edge of the apricots and bake at 350 degrees for approximately 45 minutes or until it looks like this.

Serve warm or cold with whipped cream or ice cream or a drizzle of Amaretto! So easy, simple and delicious.

Cooper

Our sweet and very large dog, Cooper is recovering from an injured paw. His right pad is raw and tender. Of course, excessive licking hasn’t helped either. We tried cleaning it out, but all 120 pounds of Cooper did not enjoy that. Currently, we have ointment and a gauze pad wrapping the area. Trying to keep him from removing it with a white athletic sock. He is not happy about any of this. Cooper is the all white version of the Anatolian Shepherd, called an Akbash.

This week Cooper ran to our south wall to see his dog friend next door. When he was out of sight, I heard this loud body slamming noise. I ran to see what happened and Cooper looked disoriented, dazed and kept shaking his head. I don’t know what happened, but we are keeping an eye on him. Wonder if he flipped over and hit his head? He does seem much better but dogs are like children, you constantly worry about them.

This Week’s Posts

If you missed any posts this week, here they are:

How to Make a Garden Obelisk here

Father’s Day Gift Guide here

Have a wonderful weekend. We are enjoying lovely morning and evening weather here. However the prediction is that our true summer heat will be making an appearance next week. Summer is upon us!

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