"The trees are in their autumn beauty. The woodland paths are dry. Under October twilight the water mirrors a still sky". W.B. Yeats
Fall at our camp
My granddog Chase
My cousin Howard Okusko. I just love this photo.
Xavier and Bryon :-)
I can't get enough of these alpacas.
Witch's Butter (fungi) on a log in the woods.
My friend Joan squeezing a handful of Sphagnum Moss (peat moss). This moss can store water, since both living and dead plants can hold large quantities of water inside their cells. Plants can hold 16 times as much water as their dry weight. Here is what the moss looks like in red.
We fed the donkeys apples, and the baby donkey was eating leaves :-)
October also added weight to my thighs. I have been wanting to try this sandwich at home after having it in France. Wow just wow. Barefoot Contessa's recipe.
If you've been with me over the years, you will recall that Halloween was one of my mom's favorite times of the year. We are ready to start enjoying Halloween again, and looking forward to a Halloween party next year at my camp in the woods :-) It will be in September on a warm sunny day.
Thanks for stopping by! Time to talk turkey next month.
xo
Deb
Lovely fall shots..Xavier looks so tiny:) The pumpkins..the croque-monsieur..the foliage..all good♥
ReplyDeleteBeautiful collection of fall photos....and soon the snow starts to fall....I wish we went from fall into spring!!
ReplyDeleteI see you have a Granddog Chase, I have 2 daughters, they do not have any children, but have dogs and I call them my Granddogs. Would love the receipe for that sandwich.
ReplyDeleteHome Cookin Chapter: Deb's Recipes
DeleteCroque Monsieur
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2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts
removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not
paper thin
Directions:
Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for two
Minutes. Slowly pour the hot milk into the
Butter and flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes.
Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, And sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, And bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
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Great October, picture perfect! Love the donkey/leaf photo and that witch's butter....wow! Have never seen that!
ReplyDeleteFun stuff, beautiful fall photos and now I'm craving a Croque Monsieur!!!
ReplyDeleteJenna
Beautiful photos, Debbie! I've always loved the reflection of fall colored trees in the water ♥ I've never seen witch's butter fungus before! How unusual. Oh my, that Croque Monsieur looks amazing.
ReplyDeleteFabulous photos, you are having a beautiful autumn. We are just beginning to see a little color. The Croque Monsieur is a favorite when in France, goes great with their delicious cream soup!
ReplyDeleteXavier is such a cutie pie. Great photos. I love Autumn. The Croque Monsieur looks devilish....I have to try it. Have fun at your Halloween party. As always your Mom's pumpkins are fantastic.
ReplyDeleteI love, love your October pics, Debbie! I live the photo of Bryon and Xavier, and of course, your Mom’s carved pumpkins! Thanks for sharing the recipe for the croque monsieur. I’d love to make it! Happy November!
ReplyDelete