Woodland Creatures

A 159

Because it looks like this—yes that is snow—in the mountains by our house we know that our time to relish the Autumn-y look and feel of our beloved canyon is limited. Soon, it may all be under snow–perhaps even before the leaves all have a chance to turn.

A 150

So, we bundled up warm and headed out again to the woods.

A 192

Now I realize that most forest trails aren’t paved…but this is a more civilized forest, I guess you’d say.

A 182

One with everything the modern woodland hiker needs. A beautiful rock to sit on…

A 158

peaks that take your breath away…

A 044

rolling hills that go on forever…

A 189

several freezing waterfalls…

A 176

and tons of silly little streams.

A 160

Here’s hoping that winter will wait…

A 183

until we get our fill of Fall.

Autumn Hide and Seek

A 031

Autumn, at our place…is really taking it’s time.

A 029

Creeping in with the stealth of a cat…

A 034

Some hills are braver, showing their colors without hesitation.

A 135

But most are still hiding from us…

A 044

taking their sweet time…

A 136

as if it were a game or something.

A 161

In fact, in some corners, you must look very closely…

A 137

or you’ll miss it altogether.

A 184

Such lovely bursts of fall color–stepping forward…

A 138

to surprise us with their sweetness.

A 178

Come please, Autumn…

A 059

show yourself.

A 155

We are waiting.

The First Day of Fall

Bibs 055

Happy Autumn Everyone!

Can you feel it? That crispy nip that’s slowly creeping into the evening air. The colors of the yard slipping over to the deeper greens and browns and oranges. The need for longer sleeves and socks as the sun goes down. Leaves and apples and football. Hmmmmm…delicious.

September 22nd is the official “First Day of Fall” and our very favorite time of year. To celebrate we will be hosting an “Autumn Week of Winners” with a giveaway a day (except Sunday) beginning tomorrow–Wednesday, September 23, 2009 and ending Wednesday, September 30, 2009. Just think–seven prizes that you’ll reeeally want to win. No, really.

The giveaway prizes will help get this lovely holiday season off to a warm and cozy start–free stuff is always a good thing!

Stay tuned—you’re really going to LOVE this!

Crayon Leaf Mobile

Remember those crayons you bought a lot of a few weeks ago, and then broke them up and made Confetti Crayons?

Well, I hope you saved some, or still have some around that need sharpening…

You’ll need:

  • Wax paper
  • Crayons
  • Scissors
  • Pencil Sharpener
  • Black Permanent Marker
  • Iron
  • Hole Punch
  • String

First, print out this pdf, of a few outlines of leaves.

Get out your black marker, and trace the leaves on a sheet of wax paper.

Lay out your sheet of wax paper with the leaves on it, on your ironing surface. Put a sheet of clean paper underneath to protect your ironing board.

Then, start sharpening! (And please ignore the scorch marks on my ironing board while you’re at it.)

I tried to make my shavings all pretty and in the lines. Don’t bother, it’s a pain, and totally doesn’t make a difference. Just have fun mixing colors, and then just spread them evenly over the leaf shape on the waxed paper. This is a fun way to teach kids about monochromatic colors, complimentary colors, warm colors, cool colors, etc. Oh, and if you mix too many colors, well, you’ll end up with brown. Just a warning.

Place the 2nd sheet of wax paper over the top of your crayon shavings. Set your iron on low. Put another piece of clean white paper on top of your wax paper (to protect your iron). Then, press the iron slowly down on each of the leaves. Don’t move the iron around like you’re ironing something, just press it down, pick it up, move it, place it down again. If you move it, it will smear your crayon wax everywhere, and you’ll have a mess. Trust me on this.

Please note the lovely brown patch. I told you. Too many colors=brown.

Now, cut out your leaves! If you do this part while they’re still warm, they will be easier to cut, but they cool quickly. Don’t worry if your wax paper starts to lift a little on the edges, just put your cut out piece back between the clean paper, give it a little press with the iron, and voila! Sealed up again!

Poke some holes in your leaves, tie some string…

 and hang up somewhere pretty!

~ April

Pumpkin Soup

pumpkins

Did you know that the largest pumpkin pie ever baked weighed 350 lbs. and measured five feet in diameter?

Ok, well, that’s just sick…

Anyway–on my never ending quest to find rational pumpkiny recipes that–

A) taste good

B) are quick and easy

C) have pumpkin in them–but are not pie

–we have found this lovely soup. It would be a good appetizer for your Thanksgiving meal–or a simple, festive supper for the Wednesday-evening-before-the-feast. It comes together pretty fast and has a very unique flavor, and will leave your family saying, “Ooooh, what is that?” It reminds me of split pea and ham soup only like you’d get on a cruise. The word luxurious seems to work here. It’s very good…you must trust me on this. And so much cheaper than a great, big boat.

 

 

Pumpkin Soup

Ingredients

1 tbsp. onion flakes

1/2 tsp. curry powder

1/4 tsp. coriander

1/4 tsp cumin

1/4 tsp. salt

1 Tbsp brown sugar

1 Tbsp butter

1 large can pumpkin (29 oz)

3-1/2 cups chicken broth

1 cup crumbled, cooked bacon or cubed, cooked ham

1 cup cream, half and half or canned milk

1/2 cup sour cream

In a large saucepan, combine onion flakes, spices, salt and butter. Stir in pumpkin, water, bouillon and meat until well combined. * Heat mixture to a boil, then reduce heat. Stir in cream and sour cream and heat through. Do not boil once the milk is added. Garnish with croutons and a dash of sage.

5.0 from 1 reviews
Pumpkin Soup
 
Ingredients
  • 1 tbsp. onion flakes
  • ½ tsp. curry powder
  • ¼ tsp. coriander
  • ¼ tsp cumin
  • ¼ tsp. salt
  • 1 Tbsp brown sugar
  • 1 Tbsp butter
  • 1 large can pumpkin (29 oz)
  • 3-1/2 cups chicken broth
  • 1 cup crumbled, cooked bacon or cubed, cooked ham
  • 1 cup cream, half and half or canned milk
  • ½ cup sour cream
Instructions
  1. In a large saucepan, combine onion flakes, spices, salt and butter.
  2. Stir in pumpkin, water, bouillon and meat until well combined.
  3. Heat mixture to a boil, then reduce heat.
  4. Stir in cream and sour cream and heat through.
  5. Do not boil once the milk is added.
  6. Garnish with croutons and a dash of sage.

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