Today's witch lives in a wonderful town called White Bear Lake, northeast of the Twin Cities where she conjures up her spells in two magical places filled with tantalizing treats for quilter's and crafters. If you have ever experienced her kind of spells, you know they are addicting, you keep coming back for more!
This is Roseann Kermes and I am talking about her shop Rosebud's Cottage and her little hideout where she teaches workshops and hangs out.
Click here to see what she has cooked up for you today in the form of a free pattern!
Today's daily topic is TASTE.
This topic, I could talk about all day. I am a total "foodie" and love to cook....at least when I am not crunched for time or have deadlines looming. As a matter of fact, I always share a recipe in my monthly e-mail newsletter (click here to subscribe) that I have either discovered that month or have become obsessed with!
Fall really changes the way I cook and I am sure that is true for many of you. I start craving more comforting meals, soups and stews, roasts and earthy vegetables. My family also gets really busy in the fall with High School soccer season for my oldest and gymnastic schedules for my younger two so it seems like we are never eating at regular times. That is when I pull out my crock pot and use quite a bit, both to cook in or just to keep other dishes warm until everybody gets home. I love to make soups and when I do, I make a huge pot and always intend on freezing it so that I can always have lunch within arms reach when I am working here at home. Usually the soup never makes it to the freezer because we all love soups, I just keep it in my fridge and if I am lucky, it might last for 2-3 days.
Creamy Harvest soup
4 slices Bacon, chopped
1 Onion, chopped
1 Red Pepper, chopped
1 pound Potatoes, chopped
2 cups Sweet Corn (fresh off the cob or frozen)
2 medium Zucchinis
5 sprigs Thyme (or 2 tsp dried)
1 Bay leaf
1 tsp Paprika
3 tbsp flour
32 oz Chicken Stock
1 cup Milk
1 cup Heavy Cream
Fresh Parsley - salt - pepper - Hot Sauce
Cook the bacon in a medium hot soup pot until crisp on the edges. Add the onion and pepper and cook for about 4 minutes, then add the rest of the veggies, thyme, bay leaf and paprika and cook for another 4 minutes or until it starts to soften. Sprinkle the flour over the veggies, stir and cook for about a minute. Stir in the stock gradually and let it come to a bubble and thicken up. Then stir in the milk, cream and parsley and simmer for about 8 minutes or until the potatoes are soft. Season with salt, pepper and hot sauce (it's essential!)
Now since so many of you asked me for the Pumpkin Bread recipe I use, here it is. It is very moist and delicious.....by the way, the three loaves I made on Monday are gone!
3 cups Sugar
1 cup Vegetable Oil
4 Eggs, lightly beaten
16 oz can of Pumpkin, unsweetened
3-1/2 cups Flour
2 tsp Salt
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Nutmeg
1 tsp Allspice
1 tsp Cinnamon
1/2 tsp Cloves
2/3 cups Water
Preheat oven to 350 degrees F. Butter three 4" x 8" loaf pans or two 5" x 9". Stir together sugar and oil. Stir in the beaten eggs and pumpkin. Combine dry ingredients in a separate bowl. Blend the dry ingredients and the water gradually into the wet mixture, alternating. Divide the batter into the pans and bake for 45-55 minutes or until a cake tester comes out clean.
What do you like to cook this time of year? Are you a foodie like me?
Hope you have another great fall-o-weenie day, see you tomorrow!