Psalm 16:5-6

“Lord, you have assigned me my portion and my cup; you have made my lot secure. The boundary lines have fallen for me in pleasant places; surely I have a delightful inheritance.”

The Pumpkin Patch at Flowers Proper

 

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Fall Blessings from the Exile’s Kitchen at Flowers Proper.

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Counting Cookies

I found myself counting, when making cookies this afternoon. Counting when I rolled the shortbread, after dusting them with powdered sugar, and again when room had to be made on the wire rack to cool. Twenty-four all three times. There was some dough saved and rolled into a log, then wrapped in parchment. It went into the freezer for easy cookie baking later in the holiday season.

Fall Shortbread today; modified a recipe I shared last year: August Cookie of the Month: Cranberry Pecan Shortbread Instead of chopped pecans and dried cranberries, I added some sprinkles shaped and colored like Fall Leaves.

I counted twenty-three cookies, when arranged in the vintage Louisa glass serving piece. How’d that happen? Had to taste test, don’tcha know? Powered sugar coated thumbs up! Perfect, if I do say so myself.

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The idea from Pinterest seemed promising, but I’m calling this a fail. Our little pumpkin patch fun takes place tomorrow afternoon. Hoping the activities that are planned will go off better.

Blessings from the Exile’s Kitchen.

The Dawgs Suck

It’s pumpkin season, as I’m sure you know.  We have a little pumpkin patch of our own this Fall. My grandsons have been keeping a check on them and next weekend we will have a family cookout and raid on the pumpkin patch to carve jackolanterns.

I’ve never made pumpkin soup, heretofore, but as I have these little pumpkins, I thought I’d try it. I washed, seeded, chunked,  and coated 2 pumpkins with olive oil, before roasting in the oven. When tender and cooled, I took a spoon and scraped out the cooked pulp. I had about 3 1/2 cups, which I smoothed out with an immersion blender. In a big pot, with 2 tablespoons of olive oil, I sauteed 1 chopped yellow onion and 4 chopped cloves of garlic. I added the pumpkin pulp into the pot, added spices of salt, cinnamon, cloves, nutneg and pepper to taste. To this , I stirred in 4 cups of chicken stock and let it simmer for around 15 minutes. After it was through cooking, I stirred in a 1/2 cup of heavy cream. Another spin with the immersion blender to ensure it’s creaminess and the soup was ready for my bowl.

Along side my bowl of pumpkin soup, was a plate of mustard decorated corndogs. Why not? I’m a  Louisiana State University fan. Can’t grow up in Baton Rouge and not be. Today we play the Mississippi State University Bulldogs. The Bulldogs call us Tigers corndogs. Yeah, really, why?  Both are agricultural schools. And the trek to MSU is way more rural than it is to LSU. Are the Tigers and their fans uncouth, is that what the Dawgs are trying to say? Oh, well.

My opinion of the Dawgs is rendered in mustard. 20191019_12523720191019_125347

Even the wildflowers gathered on my morning walk are rooting for the Tigers. Purple and gold, baby.

Tiger Blessings from the Exile’s Kitchen.

Soup’s On

Soup’s on! Finally.

I dug around in the pantry and freezer for homemade, hearty soup ingredients and dumped them into the Dutch oven for a comforting and nurturing bowl of love. How’s that for a run on sentence? Sausage cut into thin pieces, can of corn drained, a chopped onion, 1/2 cup frozen field peas, some dried red beans, a can of chicken broth, a small can of tomato sauce, 1/4 cup of brown rice, 1 1/2 cups of water and seasoning to taste. Except salt; I’ll add that after the red beans have cooked down. It may not need it. We’ll see.

It is, at last, soup weather here in our part of the world. Yesterday in the muggy 80’s; today overcast 60’s. Looks and feels like October. Not rushing the seasons. Thankful we have them. Perfect weather or the same weather year round would be boring to me. We have mild winters usually, rather wet springs, long, hot summers, and serene autumns. The world is getting sleepy outside, wrapping its self in dying grasses and falling leaves. Pumpkins are ready to pick and the turnips needs to be planted.

Enjoy each grace from each season. And make yourself some soulful soup.

Blessings from the Exile’s Kitchen.