Where is Fall?

Well, fall is supposed to be here, but we have already had snow way too much around here. I want that fall feeling! So, I looked up some inpsiring pics to get me more in the spirit. I have the pumpkins out and wish I was sitting at a table outdoors like in this pic below and eating that wonderfully looking stew that I am going to make this weekend. Yummmm!!! Instead I am inside bundled up watching it snow and rain outside! Aghhh!


I just love the fall when you can go out in a warm sweater and jeans and feel the crisp air all around, going to the pumpkin patch, picking apples, and canning our wonderful bounty from the garden. We are still able to do some of those things, but it just hasn't been the typical fall here. Maybe next year. At least I have these images to remind me of how wonderful fall can be.


Hope you are all enjoying your fall!

via Country Living

HARVEST BEEF STEW

{You can prepare the stew a day ahead, letting it simmer awhile. This allows the flavors to meld. Allow the stew to cool to room temperature, and then chill, covered, overnight. On next day, reheat it on the stove before serving.}

1/2 cup all-purpose flour

1 tsp. freshly ground black pepper

1/2 tsp. salt

3 lb. boneless beef chuck roast, cut into 3/4-inch cubes

3 cloves garlic, minced

3 Tbsp. olive oil or cooking oil

3 14-oz. cans beef broth

2 cups dry red wine or beef broth

1 cup water

2 Tbsp. Dijon-style mustard

1 Tbsp. dried thyme, crushed

2 bay leaves

2 lb. Yukon Gold or other potatoes, cubed (about 6 cups)

1 lb. sweet potatoes, peeled and cubed (2 3/4 cups)

1 16-oz. pkg. frozen small whole onions or 2 cups peeled pearl onions

1 16-oz. pkg. peeled baby carrots

1 cup snipped dried fruit (such as apricots, golden raisins, and/or apple) (optional)

Crème fraîche or dairy sour cream (optional)

1. In a large resealable plastic bag combine flour, freshly ground pepper, and salt. Add the meat to the bag, one-third at a time, and shake to coat with flour. In a 6- to 8-quart Dutch oven cook and stir meat with garlic, one-third at a time, in hot oil for 5 to 6 minutes or until meat is brown. Drain off any fat.
2. Return all meat to Dutch oven. Stir in beef broth, red wine, water, mustard, thyme, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Stir in potatoes, sweet potatoes, onions, and carrots. Return to boiling; reduce heat. Cover and simmer 15 to 20 minutes more or until vegetables are tender. Remove and discard bay leaves. If desired, stir in dried fruit.
3. To serve, ladle stew into bowls. If desired, top each with a spoonful of crème fraîche or sour cream. Makes 14 to 16 servings.

All other images and recipe from Country Home mag. Boy, do I miss that magazine!! :(

Warrenton Treasures Take 2

I must be drawn to collections because I seem to take pics of items in multiples! I love old bottles and jars and there were plenty to be seen at the flea markets. I guess that is a good thing. It says that they are still out there and quite affordable. (My kind of collection.) I love to do a grouping on a shelf or window sill. Since my kids have carried on the "collection gene" they have amassed a large quantity of rocks and shells. So, I decided to display them in old jars. That way they can still be viewed, but in an orderly fashion. It is such a nice way to remember the places where such treasures were found. I also use old salt shakers for the tiniest of rock or shell since nothing is too small to become a treasure!

How do you display your treasures?

Back from Round Top; What a Week!

Round Top Antique Week was an amazing experience. There were so many things to see I became a little overwhelmed. There are literally miles and miles of tents strewn down the highway full of items calling my name. We spent a week looking through many of those tents and still didn't really make a dent in the miles of treasures. I took so many pics it is hard to narrow them down. I thought I would just post the ones I find intriguing and they are in no certain order. Just lovelies I couldn't resist in taking a picture of so I could remember the items. I will do a couple of other posts on this adventure because there is no way one will do.

So, for now enjoy these images that I couldn't help but keep for my inspiration files. It's been a long week so sorry so short but I have a lot of catching up to do. I will post more later...