Pears are in season and I’ve been serving up homemade Pear Muffins for breakfast. For this particular recipe, I used Bartlett pears, but any other type of pear will be just as delicious. It is especially nice to bake a batch of it during the weekends and enjoy it with the family.
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The farms are officially open for pumpkin picking. Last weekend, Bill and I decided to go out for a drive and visit the nearby farms to see what they have for us this year. The kids had other plans and wanted to stay home and rest. They will probably go with me at a later date to get their carving pumpkins. It worked out great for us to have some time together on a little excursion even if it was just out looking for pumpkins. We had country music playing on the radio as we talked and had great conversations about things. When we arrived at the farm, it was still early in the morning and the fields had not been disturbed. I could see the different colors scattered throughout the fields, and of course my eyes went directly to where the blue, gray, and white pumpkins were growing. We had the whole field to ourselves. Each pumpkin was just as beautiful as the next one. I had the hardest time deciding which one to pick. We walked through the fields and wondered back and forth many times. After two hours, our wheelbarrow was full. It was a successful trip. We came home with over 150 pounds of pumpkins in the back of the truck. They were cleaned and trimmed of extra vines and leaves before I placed them inside the house.
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There are only so many days left until the corn season will be behind us. I wanted to take advantage of this opportunity to have fresh locally grown corn for as long as possible. Fresh corn on the cob is my simple and easy way to enjoy it. At other times I like to make Corn Chowder. A hot bowl of this soup filled with chucks of sweet corn kernels, creamy potatoes, crunchy bacon bits, and melted cheddar cheese is a delicious combination for a hardy fall soup. If fresh corn is not available, frozen corn can be substituted and can be made anytime of the year.
A simple and delicious dessert to make this fall season is Poached Pears. Serve it as is or with whipped cream, chocolate/caramel sauce, ice cream, or a sprinkling of nuts and honey. These are wonderful combinations. Make it a day ahead and store the pears in the refrigerator with the syrup until ready to serve.
While I was preparing the pears and prepping the ingredients to be added to the pot, the scent of cinnamon, vanilla, and citrus filled the kitchen. Fall was in the air. It intensified as the pears slowly simmered over the hot stove. For the rest of the day, my house had a lovely sweet scent as if I’ve been busy baking all day. I discovered this Poached Pears recipe in Baking With Julia cookbook and have been using it for many years.
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The change in season is upon us and with it comes the new routine and activities. The kids are back in school and signed up for soccer this fall. I have begun the cleaning process in the garden and around the yard while Bill tackled some of the miscellaneous repairs and unfinished projects in and around the house. The days are full and the list of things to do is unending. Finding some quiet time to yourself to unwind… with a hot cup of coffee and a good book to read is always an excellent idea.