So cute! A DIY Cardboard Camper Playhouse. All it takes is a big box, paint, and duct tape.
I love apples! They are so versatile. Here are a few apple recipes to consider:
Apple Walnut Tart with Maple Custard. It looks gorgeous, at least.
Who knew making paper lanterns was so easy? It just takes paper, scissors, tape, and a flameless candle or other low-energy light source like LED lights. Check out this video to learn how.
Not bad for a 50 year old pot.
Awhile back, I bought a set of vintage Dansk enamel cookware from a thrift store for $10 a pot. Since I use them all the time, they have gotten pretty beat up, so I decided it was time for a good cleaning. All is took was laundry soap and elbow grease.
How to Clean Enamel Cookware
1. Clean and scrub the pot as best you can.
2. Fill the pot with water and add a tablespoon or so of laundry soap.
3. Put on stovetop and bring to a boil.
4. Let boil for 5 minutes.
5. Take off the heat and scrub under running water while the pot is still warm. It will magically come clean.
Here’s my no-fail way to cook acorn squash. I usually serve it as a side with meat, but it can also be used in a host of other dishes–add the squash to risotto, use it as stuffing for raviolis, etc. However it’s prepared, I find this dish is well-received, even by people who are not that into eating vegetables.
Easy Roasted Acorn Squash
1 acorn squash
3-4 Tbs butter
2-3 Tbs bourbon
Salt and pepper
Preheat the oven to 450 degrees.
Cut the acorn squash in half. Remove the seeds and lay face up on an oiled pan. Brush with bourbon (if you prefer, you can sprinkle with brown sugar instead) and sprinkle with salt and pepper. Break the butter up into chunks and lay around the rim and in the center of the squash.
Put the squash in the oven and cook until soft, about 40 minutes. Serve right away. Enjoy!
Ah harvest. It’s time to do something with all that produce you grew. Here’s some recipes and how-tos to help:
Here’s a great tip from Mother Earth News–if you plant garlic in the fall and harvest it next spring, you’ll have bigger, better bulbs.
According to the site:
Try to plant your garlic about a month before your ground freezes, so the plants have time to get established. During winter, the crop will go dormant; then once spring and warmer temps roll around again, your plants will experience a burst of growth. By summer harvest time, you’ll marvel at the success of your crop!
The above picture, also from the site, illustrates the difference between planting garlic in the fall versus the spring.
This being the end of summer, we’ve got a lot of peaches and mint on hand, two flavors that (surprisingly) go great together. So DIY Cocktails and I decided to make a Peach Mint Julep.
The recipe is for one drink, but it would be great to make a pitcher and drink them on a rocking chair on a porch, Southern style.
What a refreshing way to celebrate the end of summer.
Peach Mint Julep
1 peeled peach
3/4 ounce simple syrup
3 sprigs mint
2 ounces bourbon
Sparkling water or tonic water
Peel the peach. Cut into sections and remove the pit. (If you can’t get fresh peaches, frozen peaches should work well too.)
Strip the mint leaves off the mint sprig and discard the stem.
Combine mint, peaches, simple syrup, and bourbon in a cocktail shaker. Thoroughly muddle until the peach is smashed and has released its juices.
Pour into a glass and put a layer of crushed ice on top. Top with sparkling water. Enjoy!
Town Hall is a restaurant in San Francisco and they make a great pepper jam that they serve with buttermilk biscuits. One day, when contemplating what to do with all the peppers I grew, I checked to see I could find the recipe. It turns out there’s a cookbook by the Town Hall chef and the pepper jam recipe is online.
I made the recipe and was pleased with the results. The jam is sweet with a spicy kick. I served it at a party I had and it was a hit. Here’s the recipe:
(Adapted from Cooking My Way Back Home)
3 bell peppers (I used chocolate bell peppers)
3 1/4 c sugar
3/4 c cider vinegar
1 tsp dried chile flakes
3 oz liquid pectin
Clean and sterilize 2-3 jars and lids.
Halve the peppers lengthwise and remove stems, seeds, and membranes. Chop into 1-inch pieces. Pulse the peppers in a food processor until finely chopped.
Put the peppers to a heavy-bottomed pot and add the sugar, vinegar, and chile flakes.
Place the pot over high heat and bring to a boil to dissolve the sugar. Lower the heat to medium-high, add the pectin, and cook, stirring until the jam registers 220°F on a candy thermometer.
Remove the jam from the heat and let cool to room temperature. Transfer to the jars. You can seal them using this method or store in the refrigerator for up to a month. Enjoy!