Thoughts: Cider, for me, is the epitome of Autumn. Dense, moist, and characterized by that distinctive spiced cider flavor, this cake is an easy new favorite. I initially wondered if the cake would need icing, since it calls for so few ingredients, but after tasting it, I love it as is. It’s delightfully simple, and while
Tea Eggs Thoughts: I originally made these as part of Breakfast in Meereen, and liked them so much I have kept making them. Their flavor gets into the egg, smoky and filled with spice. It makes them more unique than ordinary hard-boiled eggs. They’re great for parties, or just as a snack
“Literature adds to reality, it does not simply describe it. It enriches the necessary competencies that daily life requires and provides; and in this respect, it irrigates the deserts that our lives have already become.” – C.S. Lewis
“I found the castle stirring but not yet fully awake. I ate in the kitchen as I had when a child, finding that there, as always, the bread was freshest and the porridge sweetest. Cook exclaimed to see me, one minute commenting on how much I had grown, and the next lamenting how thin and
Thoughts: This recipe is from an old family cookbook, but I’m not sure who “Aunt Em” is in the great family tree. So naturally, I’ve decided to also use it for the Wizard of Oz. Hey, a girl can dream! The original recipe was actually just a list of ingredients, without any instruction. I tried
“He found Dolorous Edd at the fire, complaining about how difficult it was for him to sleep when people insisted on blowing horns in the woods. Jon gave him something new to complain about. Together they woke Hake, who received the Lord Commander’s orders with a stream of curses, but got up all the same and soon
Thoughts: Creamy, delicious eggs. Savory from the broth and mushrooms, with the slightest crunch lent by the onions. It’s not quite an omelet, nor yet scrambled eggs, but something like both, in that the chopped whites and yolks of hard-boiled eggs are combined in a thick, creamy sauce. It’s an interesting spin on eggs for breakfast, and
Thoughts: The color! I perused a lot of various pumpkin juice recipes online before starting this post, but didn’t find any that really leapt out at me. The closest had apricot juice; I have never seen apricots and pumpkins ripe at the same time! So I swapped the apricot for some seasonally appropriate apple cider,
“Before Mance, Varamyr Sixskins had been a lord of sorts. He lived alone in a hall of moss and mud and hewn logs that had once been Haggon’s, attended by his beasts. A dozen villages did him homage in bread and salt and cider, offering him fruit from their orchards and vegetables from their gardens.”
Thoughts: This is a near perfect simple autumnal dish. I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat: Concord Grape Pie. However, some of my family members have developed a gluten intolerance. So, with a few small tweaks, I’ve made a spin on that childhood delight: