Its finally brisk outside... I broke out the fall decorations yesterday & purchased the first of many (& have almost completed) jumbo bags of candy corn for the season. My thoughtful mom surprised me with the beautiful pumpkin loaf pan from Williams Sonoma & Pumpkin Spice bread mix... delish! We ate some smokey cheese and chips & salsa with the football game on, I went to the pumpkin patch & did some fall shopping with my mom, we (see: Ryan) worked in the yard & we (see: me) decorated the front porch, and drank some hot spiced tea late last night.
This is absolutely my favorite time of the year... the weather, the fashion (boots!), the food, the football, the fair, etc. I adore it...
& here's a yummy-looking adult Apple cider Recipe to kick - start your fall season, adapted from Martha. I am dying to try this soon...
Mulled Spiced Cider
2 quarts fresh apple cider (in a pinch, jarred from the grocery will do the trick)
1/2 cup firmly packed light-brown sugar
1 teaspoon whole cloves
1 teaspoon whole allspice
2 cinnamon sticks + 10 for garnish (1 per mug)
1/4 teaspoon salt
1 dash nutmeg
1 1/2 ounces rum (sometimes I substitute Spiced Rum for extra flavor)
With cloves and allspice in a teaball, cook all ingredients in a crockpot on low 2-8 hours (it smells divine!). Stir occasionally to dissolve sugar. Want to make it quicker? Just warm in a medium size pot on the stove on low heat 20 - 30 minutes or until your concoction is simmering & the sugar is melted. At this point, add 1 1/2 ounces (Bacardi) Gold Rum per mugful when poured. If pouring into a thermos, combine and pour at the end; just don’t cook the rum. Serves 10.
1/2 cup firmly packed light-brown sugar
1 teaspoon whole cloves
1 teaspoon whole allspice
2 cinnamon sticks + 10 for garnish (1 per mug)
1/4 teaspoon salt
1 dash nutmeg
1 1/2 ounces rum (sometimes I substitute Spiced Rum for extra flavor)
With cloves and allspice in a teaball, cook all ingredients in a crockpot on low 2-8 hours (it smells divine!). Stir occasionally to dissolve sugar. Want to make it quicker? Just warm in a medium size pot on the stove on low heat 20 - 30 minutes or until your concoction is simmering & the sugar is melted. At this point, add 1 1/2 ounces (Bacardi) Gold Rum per mugful when poured. If pouring into a thermos, combine and pour at the end; just don’t cook the rum. Serves 10.
Happy Fall Monday!
1 comment:
your decor/house looks amazing! But why should I be surprised!? Also, LOVE your chair in the previous post! So impressed by you! Happy fall :)
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