And that love of color extends into all the fall range of colors as well. I know, BORING but I am going to make you suffer through a few more fall scenes:
And just in case you thought I've exhausted my supply of fall pictures...no such luck! I will continue to sprinkle them through my posts until we see white stuff or we hit December, whichever comes first. You do know though that as soon as American Thanksgiving occurs, all best are off on the Christmas pictures though! LOL
For a gal that really doesn't celebrate the Christmas season in a traditional fashion, I sure do love pretty Christmas pictures & my Christmas movies so don't you fret, I have already started to collect my JPEGs. :-D
In anticipation of something more immediate, Thanksgiving, I found this recipe that could be substituted for that spinach dip that we have all been doing to death for I don't know how many years!
Warm Bacon Cheese Spread
Ingredients
1 loaf round sourdough bread (any kind will do)
1 - 8 oz cream cheese
1 /2 cups or 12 oz. sour cream
1 1/2 tsp Worcestershire sauce
1/2 cup green onion, chopped finely
2 cups sharp shredded/grated cheddar cheese
12 oz. bacon, cooked crisp and crumbled
Method
In a mixer, blend the cream cheese on low until softened. Add sour cream and Worcestershire sauce, mix well. Next add bacon and onion and mix well. Cut the top and hollow out bread bowl (leave 1/4" minimum around the edges for support). Cut the top and inside bread into bread hunks for dipping if you want or discard. Spoon cheese mixture into bread bowl and wrap entirely in aluminum foil. Bake 325 for one hour or more until thoroughly heated. Serve with bread hunks, crackers, fresh veggies, whatever you want.
It's not exactly healthy but I thought it made for an interesting switch-up if you happen to be needing to take a little something to a dinner. Might as well enjoy it before the bacon shortage hits in 2013!
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I saw this recipe and I think it definitely needs to become a part of our Thanksgiving weekend. It is calling to me & I am going to really have a struggle waiting that long!!!
Lima Bean Soup Recipe for Crockpot
Total Prep & Cook Time: 6 - 8 hrs soaking, 15 min prep, 4 - 6 hrs crockpot
Yield: 4 large servings
You'll need a 4 - 6 qt crockpot or slow cooker
Nutrition Data, 301 g Serving: 278 cal, 46g carb, 5g fat, 200mg sodium, 8g sugars,
16g fiber, 17g protein
Ingredients:
1 1/2 cups dry baby lima beans
2 lg carrots, peeled and diced
2 thin slices fresh ginger root, peeled
2 celery sticks, chopped in 1/4 inch slices
1 small cauliflower, cut in large pieces
2 bay leaves
1 tsp thyme leaves
1 Tbsp olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
pinch cayenne or to taste
1/2 tsp salt
Fresh ground pepper to taste
1/4 cup minced fresh parsley
Cooking Tips:
Long soaking makes lima beans become buttery soft in the crockpot. If that's too long, add boiling water to the beans and do a quick soak of 2 hours.
It might seem at the beginning of cooking that there isn't enough water in the recipe. But the vegetables will release water in cooking, and the soup may be just right after six hours. If it seems too thick, add a small amount of water toward the end of cooking.
Variations: Blend 1 - 1 1/2 cups of the soup, then stir it back in for a creamy soup base. Adding a veggie flavor cube or using vegetable stock gives it a different taste.
Directions:
1. Soak the lima beans in 6 cups cold water, overnight or 8 hours - if it's hot in your house, put them in the fridge
2. Drain and rinse the beans
3. Preheat the crockpot on high
4. Add the soaked lima beans to a saucepan, with enough water to just cover the
beans. Bring them to a boil and skim any foam. Add to crockpot.
5. Prep the veggies and add to the crockpot. Add more water to just barely cover the
veggies
6. Add the bay leaves, ginger slices, and thyme
7. Reduce heat to low, cover and cook for 4 - 6 hours
8. Heat the oil on low in a small frying pan
9. Add the cumin, coriander, turmeric & cayenne. Heat gently for a few minutes
10. Using a rubber spatula, transfer spices and oil to the crockpot
11. Add 1/4 cup minced parsley, salt and pepper to taste
12. Stir gently, cover and cook for another 15 minutes
13. Remove the ginger slices and bay leaves when serving
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But enough about food!
I heard from Tania earlier this week questioning me as to when I am free before I leave on vacation. Like Dad, she hasn't picked either a day or time that she wants to get together...or at least she hasn't mentioned it to me. She suggested perhaps Noel's funeral but she may not go. OK, whatever. I'll either see you there or catch you next time. I used to make arrangements with her only to have them postponed over, and over, and over. No more. Either make a firm date or don't, it isn't life changing for me either way.
Dad needs stuff signed before I leave town too, so we have book a little time time to take care of that. Think we can set that up more than an hour in advance? Huh!
What is it about my family that they can't set a date and time and just stick with it? Do they never manage to make a medical, dental, accounting or legal appointments? Sure they do! Is it just me they like to jerk around? I dunno but I am no going to make myself available when it's not convenient any longer. It is one of the many reasons that I do not try to see them over Christmas anymore. I may not be flexible but it's not just my life it affects...last minute everything drives me nuts!
I caught a beautiful picture on the Leavenworth, WA Facebook feed and honestly...we've been there in summer and we really enjoyed it. I have thought about going for the Christmas tree lighting, and maybe we'll go one day but I have to admit, I had never thought about autumn. I bet it would be beautiful! Maybe I should consider it for a future road trip?
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