I’ve officially given in to autumn! It has been such an unbelievably beautiful summer in the PNW, it is hard to think we have to trade it all in for our grey and rainy usual. Today was sunny and crisp, so I thought I would honor the idea of autumn with a fresh apple crisp. I recently stopped by one of my favorite produce stands in Yakima Valley- Imperial’s Garden to pick up a few fall items this week and stumbled upon some lovely left alone apples for pennies on the dollar. They were just asking to be made into a delicious treat.
Here is what you’ll need:
- 6 medium apples (peeled, cored, sliced)
- 1/3 cup brown sugar
- 4 tablespoons butter
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1 tablespoon salt
- 1 cup oats
- 1/2 cup brown sugar
- 4 tablespoons butter (cold/firm)
- 3 tablespoons flour
Preheat oven to 350 degrees.
Melt butter in skillet on medium low on cook top, adding sugar, cinnamon, vanilla, & salt. Once combined, add apples and allow to cook on medium for about 8 minutes or until apples show signs of softening.
Mix together topping ingredients using a food processor or a knife. Take skillet off cook top, sprinkle topping mix evenly over the apple mix.
Place in the oven and bake at 350 for 35 minutes. Serve hot or cold- preferably with a caramel sauce or vanilla ice cream.
Our house has always embraced the old fashioned, outdated qualities that slow living provides. I love technology in so many ways, but really admire the classics and the quality and pride of making something for yourself.
I recently had an ice cream making experience with my favorite ginger that was so successful we were trying to figure out ways to bring the “left overs” home more than a few hours away. Afterwards, I scoured the web for my own little piece of ice cream history. I found my very own antique maker thanks to In the Top Drawer via etsy. After gathering my favorite (and locally sourced) ingredients, we were on to our frozen kitchen adventure.
The Must Have:
- Plenty of Ice & Salt for the bucket
- 1 1/2 Cup half & half
- 4 egg yolks
- 1 Cup sugar
- 1 1/2 Cup heavy whipping cream
- FLAVOR: Fresh Strawberries (you can really add anything here
The How To:
1. Heat the half & half in a sauce pan over low heat.
2. In a separate bowl, mix the egg yolks and sugar.
3. Slowly add the egg and sugar mixture into the saucepan.
4.Continue to cook on low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.
5. Add heavy whipping cream to the mixture.
6. Pour everything into the metal canister and secure the lid.
7. Insert canister into bucket, surround with crushed ice, add salt, and crank it for almost 30 minutes or until there is resistance in the cream.
8. Pour into a freezer safe container and freeze over night.
9. Scoop and enjoy- even for breakfast.
I had a few days on my own this last week. I took full advantage of the quiet to spend some time in the kitchen. It also allowed for lots of geekery in the photography aspect of my life. Food photos are always a favorite for me.
I tend to gravitate to lighter fare when I am cooking solo. Polenta has been a long time favorite for me, so I thought I would make a pretty little dish. Here are the easy instructions.
Roasted Vegetable with Goat Cheese over Polenta Patties
- Veggies for roasting
- Goat Cheese
- 1 Cup unprepared Polenta
- Olive Oil
1. Prepare your polenta on the stove as directed
2. Pour into a casserole dish and cool in the fridge
3. Roast vegetables with a light spray of olive oil and a pinch of salt
4. Using a circular cutter or a glass, create patties from your cooled polenta
5. Place patty on plate, slice/crumble goat cheese, and top with vegetables
6. Enjoy with a glass of wine
I don’t make resolutions. I only make goals. This year, I’ve set the goal to be a happier, healthier me- mind, body, soul.
Food would be a big part of living healthier. I tend to go to lighter fare, but can find myself seeking sweets. All. the. time. Cold fruits get slightly monotonous for me, so I’m always seeking something healthy, easy to pack, and delicious. Finding myself without a dehydrator (would use too much counter space, I have to improvise. Baked Apple Chips. Recipe/DIY at bottom.
2 of your favorite apples
1 cup of apple juice
Cinnamon (for taste)
Tools: Mandoline Slicer, cookie sheets, cooling racks (parchment paper)
1. Slice your apples into the thinnest slices your cutter allows.
2. Preheat oven to 350 degrees and line cookie sheets with parchment paper (trust me, this will save sticky scrubbing later)
3. Soak in apple juice with cinnamon in a bowl for 20 minutes
4. Line apples onto cooling racks without overlapping.
5. Put cooling rack onto cookie sheet.
6. Bake for 25 Minutes at 350 degrees.
7. Turn heat off, open oven to cool it a bit, and keep an eye on the apples.
8. When apples are dry, take off racks and enjoy or put in seal-able container for fresh keeping.
I needed a vacation. Like get away and discover something new- relax, sleep, and unplug kind of vacation. I found myself driving to Portland Oregon to hop a plane east to Boston, Massachusetts.
I’ve been to Boston a few times over the last few years. It is the home of the tea party, the Red Sox, Paul Revere, and of course my best friend. Knowing that she was a worker bee during the week, I opted for adventure and took a train to Portland, Maine.
I am so glad that I did- I found the town to be charming, friendly, and diverse.
Amtrak made it almost too easy to get there via the Downeaster. On my walk into town from the train, I found the Inn at St. James which provided lovely accommodations last minute for a heck of a deal.
I wandered through town, finding little gems around town, and more specifically in Old Port including places like Motifs, Portland Dry Goods, and Toko Indo.
I snacked at the Salt Exchange for a watermelon & feta salad, Bam Bam Bakery, for a latte and the world’s gooiest macaroon, and indulged in many beers and an authentic Lobster Roll at Boone’s on the 2nd floor deck. Evening indulgence was furthered with a cup of chowder at Eventide and the most decadent scoop of hazelnut chocolate gelato at the Gelato Fiasco. Needless to say, it was a food lover’s paradise.
I walked every calorie off going up and down THE hill several times back to the inn and walking the Eastern Promenade.
Even with so much time walking, I certainly didn’t take a lot of photos. I think that was the point for me- I wanted some time to just unwind. Here are the few I managed to capture.