nanny, paw paw, and uncle wince!

had a great visit with my family last week!

prepare yourself for photo overload. 

sorry, not sorry ;)

looking for nanny's airplane

it rained for four days. but she knows how to keep them entertained ;)

play doh and snakes = perfection for this kid. well, maybe if you add monsters...

finally the sun came out! luckily the frogs were still there...

my dearest husband watched the boys for a couple hours while my mama and i went shopping!

finding massive slugs on our morning walks...

collecting leaves...

pumpkin patch!!

birthday dinner! my mom, mv, and jack all have birthdays at the end of september so we had a belated birthday celebration!

homemade eggrolls are a must. 

huge alligator for the bear

a wee bit excited about an octopus from uncle vince!

brick blocks, homemade spear from paw paw, mini guitar from mrs. rhonda, and mini cow hide, all for my big boy!

reading with uncle "wince"

apple picking! 

farmer's market on sunday, before church!

always reading :)

my beautiful mama!

beautiful fall colors. 

my awesome dad hauled this antique armoire from texas! they got this beauty for my 30th birthday. i'm a lucky gal. and it looks pretty good :)

hugging goodbye. it's gonna be a long 6 weeks until Christmas!

cinnamon raisin quick bread

hi.

is it dreary where you are?

i don't know what the deal is here in virginia but i'm going crazy with all this fog and humidity and drizzly rain.

i mean, i love a good drizzle/stay at home/watch movies/bake something day but over a week?!

enough already.

but, it really isn't up to me, eh?

i'll let the Man sort that out.

meanwhile, i'll make my new favorite, cinnamon raisin quick bread.

no yeast, no rising, easy peasy.

not too sweet, just enough cinnamon, and optional on the amount of raisins.

good for breakfast with steamed milk and a pat of butter or a before-dinner snack, on the go.

enjoy!!

Cinnamon Raisin Quick Bread

Makes one loaf.

2 cups all purpose flour

1 cup sugar, divided

1 teaspoon baking soda

1/2 teaspoon table salt

1 egg

1 cup buttermilk

1/4 cup canola oil

1/4 - 1/2 cup raisins, to taste

2 teaspoons cinnamon

Preheat your oven to 350*.

In a large bowl, whisk the flour, 3/4 cup sugar, baking soda, and salt.

In a small bowl, whisk the egg, buttermilk, and oil.

Stir into dry ingredients until just moistened.

Fold in raisins.

Combine the cinnamon and remaining 1/4 cup of sugar and set aside.

Spoon half the batter into a greased loaf pan and sprinkle with cinnamon sugar mixture.  Then, spoon the rest of the batter on top and spread to cover.  Cut through the batter with a butter knife to swirl.

Bake for 50-60 minutes until done through and cool in pans.  Remove and enjoy!

lately...

lately...

i've been enjoying my afternoon view.

and boys that play so well together.

pressing collected leaves by chubby hands for an autumn chandelier, of sorts.

baking anything apple!

enjoying warm days with car washes...

...and bright mornings, by myself, on the porch.

(that iced coffee was a surprise, waiting in my fridge, as a make-up for having to leave so early in the morning.  i adore him.)

speaking of him... :)

smelling rosemary orange cornbread.

enjoying his and hers coffee on saturday mornings.

crafting little projects.

loving falling leaves.

...but still warm enough some days for bare feet.

helping, when he can't reach.

watching mama's apple doughnut dough mix

...and the saddest part about glazing doughnuts...ah, the waste.

loving when daddy is home early on weeknights.

and always so grateful, the most grateful, for these two perfect souls.

butternut squash and gouda pizza

hello, lover.

I love this season.
I love these lovely squashes that come from the farmer's market and beckon to be made into something delicious.
But, you have to honor the squash.
Honor it.
That's right.
So, treat it gently and simply and cover a whole wheat, grilled pizza crust with it.
And add cheese.
And red pepper flakes.
And then stop touching it.
And eat it.
And enjoy it.

Butternut Squash and Gouda Pizza
Serves 4ish.
Whole wheat pizza crust, store-bought or homemade, grilled or otherwise cooked (a good one)
One small butternut squash
Olive oil
Salt and pepper
Smallish pat of butter, softened
A healthy amount of really good gouda, freshly shredded
Red pepper flakes, to taste

Preheat your oven to 350*.
Cut your squash in half, scoop out the seeds and discard, and lay on a foil lined sheet pan.
Drizzle with olive oil and season to taste with salt and pepper.

Roast in the oven until fork tender, about 30 minutes.
Raise your oven temp to 500*, pizza stone or cookie sheet inside.
Scoop out flesh, using care because it's hot!, and dump into a food processor.
(Alternatively, you can mash with a potato masher or put through a food mill.)
Process until very smooth.
Add butter and process again.

Spread onto your cooked pizza crust, cover liberally with cheese, and bake in oven just until the cheese is browning and bubbly.
Cover with red pepper flakes and enjoy!