End of September
Wow, September really flew by, didn’t it? Just the other day I got out of my car and took in a big breath of air. I could hardly contain my excitement. I could smell the promise of fall. That slight bit of crispness, the low to possibly no humidity in the air; I have to admit, I went straight home and started pulling out my fall decor for the house. Goodbye September. Hello October. Like it or not, October it seems, is the new unofficial beginning of the Holidays.
October is where the energy starts to shift more visibly. I try to get ready for the end of the year. I pack away light summer clothes and bring out jeans, sweaters, and cozy layers. I swap out bright summer accents for warm tones like burgundy, deep orange, and amber. I change my candles to warm, smoky, or spiced fragrances like cinnamon.
I clean out the pantry and stock up on staples for quick comfort meals. I decide where to put Christmas gifts as I buy them. I clean out the hall closet so I can find my cold weather gear as I need it. I find Betsy’s fall harnesses and coats. And basically, get the house ready to spend more time indoors with a stockpile of puzzles and yarn.
I make the yard ready for winter and cold weather. I make sure I know where my snow shovel is and I cover the crawl space with the solid door. I put away the outdoor cushions and plan for any outside decorations before it gets too cold. I have the furnace serviced and make sure it is running properly.
I start my lists for the holidays. Christmas gifts I want to make or buy. Thanksgiving foods I want to make. Holiday movies or shows I want to watch. Did you know that this year, there are 34 new Hallmark Christmas movies? No wonder they start in October.
Even if you don’t celebrate Halloween, October still has a way of feeling like the doorway into the final part of the year. The days feel different. The holidays start appearing on the horizon. And suddenly, November and December don’t feel far away at all.
Crockpot Sweet Potato Soup
Ingredients
2 lbs Sweet Potatoes cut into rough 2” pieces
1/2 medium white onion chopped
6 cups vegetable broth (can also use chicken broth)
4 cloves garlic minced
2 tsp smoked paprika
1/2 tsp ground cinnamon
salt and pepper to taste
Instructions
Add sweet potato chunks, chopped onions, broth, garlic, smoked paprika, cinnamon, salt and pepper into a slow cooker. Cook on high for 4 hours or low for 6-8 hours. Once soup is cooked, blend until desired consistency. Serve hot. Optional: Top with cheese, bacon crumbles, parsley, crackers.
Mustardy Pork Tenderloin with Grapes and Red Onions
Ingredients
1½ pounds pork tenderloin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ tablespoons Dijon mustard
2 tablespoons grapeseed oil
2 cups (½ bunch) seedless red grapes
1 red onion, thinly sliced
½ teaspoon crushed red pepper flakes
Instructions
Preheat the oven to 425°F. On a cutting board, pat the pork tenderloin dry with paper towels. Season with the salt and black pepper on all sides, then rub the tenderloin with the mustard. Heat the grapeseed oil in a cast iron or stainless-steel skillet over medium-high heat. Once the oil begins to shimmer, add the tenderloin and sear on all sides until browned, about 4 minutes per side. Add the grapes, onion and red pepper flakes, then transfer to the oven. Roast until the internal temperature of the tenderloin reaches 135°F, 15 to 18 minutes. Remove the tenderloin from the pan and transfer to a cutting board to rest for 10 minutes before slicing. Meanwhile, place the pan back in the oven to continue roasting until the grapes have cooked down and collapsed on themselves, 8 to 10 minutes. Slice the pork and serve topped with the onion and grapes. The pork can be stored in a sealed container in the refrigerator for up to 3 days.
Pumpkin Pecan Cobbler
Ingredients
For the Cobbler
1 cup + 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
For the Topping
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water
Instructions
Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (WITHOUT STIRRING A THING!) and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet in case it bubbles over.) Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
