Tag: nature

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Halloween Edition

{Pumpkins from the Yayoi Kusama exhibit: Infinity Mirrors at the Hirshhorn Museum in October 2016}

Years ago, at the end of a harvest festivals marked the beginning of winter, encompassing a timeframe between the autumnal equinox and the winter solstice. For centuries rituals were observed during the darker part of the year to ward off what probably frightened people, which was more than likely the unknown.

All Hallows Eve has now become an evening of jack-o-lanterns, apple bobbing, pranks, and a bit of trick-or-treating. And, while most people are having spectacularly horrific fun, I now prefer newer traditions; starting with keeping the front lights of the house off, a fabulous meal in the oven along with a chilled bottle of wine in the fridge. There will be a fire burning {in the fireplace not a bonfire} while watching spooky films on TV, curled up in snuggly wraps…the evening doesn’t get any better!!!

Celebrate stylishly,
Kathleeen

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Fall Issue

What is there not to love about autumn; the cooler temperatures, changing colors, fragrant spices with the smell of fireplaces. And, there is nothing like walking on a fall evening under a full moon or viewing a gorgeous sunset.

As the air changes to a crispy coolness I find myself flying into the kitchen on weekends to turn on the ovens to bake breads or test delicious treats to have for weekday meals [especially after a hectic week]. I must have pie-crust available for when the urge to bake an apple, sweet potato or pumpkin pie takes hold.

{Beignets from the Grand Lux in Las Vegas; photo taken by Tony}

All summer long I saw recipes for loaves of bread, beignets and cakes, but couldn’t turn on the oven with the severe heat and humidity outside. Here is one recipe I had to try:

Recipe for Beignets

  • Dissolve 2-1/4 tsps. of yeast in warm water, add  ½ cup of sugar, a tsps. salt, two eggs, one cup of evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add ¼ cup shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
  • Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in hot oil. Drain onto paper towels. Shake confectioners’ sugar onto warm rolls and serve.

Bake stylishly,
K