Tag Archives: Fall

On Eating With People I Adore

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^^Love these few little guys holding on for dear life.

The past three weekends have practically begged me to snap photos it in all its brightly orange and deep burgundy gorgeous glory.

Would you look at those colors? I mean goodness!

As I get out and walk with the leaves crunching underneath my boots, I think to myself how I truly have a Pennsylvanian soul. There’s something about us girls from the North. I look forward to my four seasons. Scratch that… I LIVE for my four seasons. Just about the time I am almost ready to throw my hands up and surrender to the season, it sparks a magical little hint that something new and exciting is on the way. On the way, dare I say precious little white snowflakes? Eek! (Hot drinks, cheerful little dancing flakes, a Charlie Brown Christmas, Christmas tunes, and twinkle lights!).

Okay, let’s get back to the weekend.

I haven’t had much time to really breath and enjoy the past few days. I feel like I NEEDED this weekend to be open, go with the flow, no plans, the feeling of rejuvenation!

Mr. B’s been pretty busy lately- which is fine, so it’s fun to be able to spend 2 1/2 solid days with my two lovely lady friends!

Coffee Date? Loving up on one of the sweetest baby girl’s, Taking a short train ride into the city of Uijeongbu? A Pasta and wine dinner date at Padella? Such a novel idea!

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I hope your weekend was just as rejuvenating!

빠데라 Padella
Address: 경기 의정부시 의정부동 155-19 2층
Address: 155-19 Uijeongbu-dong, Uijeongbu-si, Gyeonggi-do ‎
Phone: 031-856-1216 ‎
Hours: 11:30 – 24:00 Last Order 22:00

Delicious

Is it just me or does it seem like fall has been sticking around lingering longer this year?

No complaints in that department, I am enjoying event single delicious second of it. When I say delicious, I am talking about all of the wonderfully fall flavored morsels that have crossed my lips this season. Mmmm… pumpkin bread, pumpkin cheesecake, and of course the delicious dish I’m about to share with all of you.

Are you ready for this?

Spicy Pumpkin Chili! (BAM!) (Sorry, having an Emeril moment)

Ohhh and Don’t forget to bake up some cornbread with a nice pad of honey butter on top. Bob’s Red Mill brand mix with an added 1/3 cup of honey is a fabulous time saver if I do say so myself.

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Black Bean and Pumpkin Chili
(Provided via a friend)

Ingredients:

2 medium onions, diced (about 2 cups)
2 red bell peppers, preferably roasted and skinned, cut into medium dice
1/2 a chipotle chili can (canned in adobo sauce) (Watch out, SPICY)
4 Tablespoons olive oil
2 14.5 oz cans diced tomatoes (preferably fire-roasted)
1 Jalapeno (chopped)
1 1/2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
2 bay leaves
2 teaspoon salt
2 teaspoons dark brown sugar
2 teaspoons apple cider vinegar
32 oz canned black beans (rinsed)
4 cups roasted pumpkin or winter squash, directions provided below*

Serve with Cabot Extra sharp cheddar cheese

Directions:

In a large stock pot, sauté the onions in olive oil until lightly golden. Add in the bell peppers and jalapeno, and cook for about five minutes until tender. On medium heat, add the chili powder, curry powder, ground cumin, cinnamon, bay leaves, and salt, and cook for another minute. Then add the tomatoes, 1/2 cup of water and the dark brown sugar, stirring well to incorporate. Cook at a simmer for 30 minutes, stirring every few minutes and adding more water (in 1/4 cup increments) as needed. (You, want to keep things from drying out and sticking to the bottom!).

Add the rinsed beans along with 2 cups of water and cook for another 20 minutes.

Add the pumpkin and vinegar just before serving. Taste, and adjust seasoning.

To roast pumpkin or squash:

Preheat oven to 425F.

Remove the seeds and the fiber from the pumpkin and cut the flesh into chunks, leaving the skin still attached.

Mix the chunks in a bowl with 2 or 3 tablespoons of olive oil, salt and pepper. Lay the chunks on a baking tray, skin side down, and put them in the oven. When the chunks of pumpkin are soft and the edges are tinged with brown, remove from the oven and allow to cool, and scoop out chunks of the pumpkin from the skin with a fork. Measure out 4 cups of the pumpkin and save the rest for another purpose, like a salad or snacking later. Or roll like me and put in all the pumpkin. Why not? Life’s SHORT!

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Hope your fall week has been just as delicious!

Moody Weather

This weekend was damp, foggy and moody. You know the kind, absolutely perfect for snuggling in and watching movies while playing games.

We watched The Office (currently re-watching the seasons together), lit candles all the while beautiful golden-yellow and fire-red leaves gracefully drop outside as the fog rolled by our floor to ceiling length living room windows.

We drove around the countryside with friends looking at the fall color, it was breathtaking. The colors and the views, ah! It reminded us of fall in Pennsylvania, I get the sneaking suspicion that’s part of the reason why we love our little home in South Korea so much.

There is just something about admiring God’s wonderful work that makes my little heart sing.

We stopped off at a coffee shop, Cafe Terra, nestled high up on the mountainside. We ordered and sipped on caramel macchiatos, enjoyed sweet chocolaty honey bread (I had a bite…you know not a fan of chocolate) took turns oogling the sweetest baby ever and enjoyed one another’s stories and friendly conversations. Did I mention this cafe had three charming pups, some song birds, and a tepee just outback? Yep, it was definitely our jam.

Here’s hoping you had an equally moody November weekend.

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^^What happens when you give Mr. B the camera….

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Cafe Terra: 가평읍 (산유리 725-1), Gapyeong-gun, Gyeonggi-do #010-5419-8789

Happy Halloween!

I am finally back from my two week trip stateside with work and back to my dear blog again too. My trip was amazing and I would love to share it with you all so I will write a post about it a bit later.

First thing’s first! BOO! It’s Halloween! I live to celebrate holidays and look forward to and the traditions we continue to build with each new year. There is something just so magical about the fall season where pumpkin flavored everything and mythical creatures abound, which by the way are totally my style. (There may or may not be a 63oz coffee/latte pumpkin flavoring from Starbucks in the refrigerator right now). What? I’ve told you all..I get my sweet tooth from my grandfather and all the sweets in the world never ever truly satisfy it. Speaking of which, who held out that Target has awesomely fun coffee flavors like this little guy I snagged while stateside? Candy corn?! Yum!

One of the best parts about Halloween is opening your front door to cute kids in costumes. This is the third Halloween living abroad that I’ve had the opportunity to hand out candy in our small community to the other foreigners living here as well. What a treat! Check out my two dino buddies that really had down their scary rawr!

Happy Halloween Everyone!

Homemade Chunky Tomato Basil Soup

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I know this is going to sound redundant but I cannot help myself, the weather has been so perfect lately! We drive or take recycling out in the evening and can’t help but notice that the sky is so clear and cloudless and the air is just so crisp . I’m absolutely smitten with this time of the year…as if you couldn’t already tell.

The chill in the air has been delightful and perfect for homemade soups. I have a few new recipes I have found lately that caught my eye, but Mr. B beat me to it this time and whipped up a batch of his homemade chunky tomato basil soup. What a catch my guy is! Now only if he’d do the dishes afterwards.. wink-wink.

Nothing like a hot bowl of soup to soothe the soul.

Weekending Recently

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Unless the weather decides to make a rather abrupt U-turn in the next few days (I really don’t foresee this happening), we have written off summer and bid farewell to her for another couple of months.

We’ve been sleeping with the large windows slid open and it makes our sheet so comfortably cool when we slip into our bed at night. Robes and slippers have become almost mandatory and are hung near the bed to be slipped into, cheerfully greeting us for our early morning awakenings. We have been burning our apple and pumpkin candles, scenting our home in the most sumptuous fall smells. Strolls in the evening require a sweater or layers. Mums are proudly displayed all over our cute country town in stunning shades of yellow, burgundy, and gold (Are you ready for your blog feeds to be jam-packed with gorgeous outdoor shots of all things fall?). Oh! I almost forgot, most excitingly we received our order of Starbucks pumpkin spice flavoring for endless heavenly homemade pumpkin lattes, mornings have never been so sweet!

Continuing on with our love of fall, I found a fun new recipe that made me think of fall, comfort, warmth, and being bundled up inside. A yummy veggie shepherds pie!

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Watch out, our fall fever is highly contagious….Luckily it’s treatable and you just have to give into all of your fall fever desires.

Sweet Potato Shepherd’s Pie

Source: Thoughts by Natalie

INGREDIENTS

3 Medium sweet potatoes, peeled and diced
Sea salt and ground pepper, to taste
A dash of nutmeg
A drizzle of fruity olive oil, to taste
2 Cans vegan chili
1 Onion, roughly chopped
4 Cloves of garlic, chopped
4 Small to medium zucchini, trimmed, cut into pieces
1 14-oz Can artichoke hearts, drained and cut up
1 14-oz Can fire roasted tomatoes with green chiles, drained
2 Tablespoons balsamic vinegar
1 Teaspoon dried thyme
1 Teaspoon dried basil
1/2 Teaspoon cinnamon

Instructions:

Sea salt and ground pepper, to taste
Preheat the oven to 350ºF. Place the sweet potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender and mashable.

Meanwhile, sauté onions and garlic; stir and cook for five minutes or until the onions are soft. Add in the zucchini; stir and cook for a couple of minutes. Add in the artichokes and tomatoes. Stir in the balsamic vinegar, dried herbs and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer. Cook until the liquid is reduced a bit. Remove from heat.

Once the sweet potatoes are ready, drain and mash them lightly. Season with sea salt, ground pepper and nutmeg. Drizzle with a little fruity olive oil if desired.

Now it’s time to layer the casserole dish. Start with the two cans of chili, followed by the veggie mixture, then top with the mashed sweet potatoes. Bake in the center of the preheated oven until bubbling and hot—about 25 minutes.

Sunday Cooking

I didn’t realize until recently that I collect cookbooks. I didn’t set out to do so…it sort of just happened. I can always remember fussing to look at my grandmothers red binder of hundreds of recipes she collected over the years. It’s so silly, I still sort of fuss to see that red binder when I visit her, I chalk it up to being sentimental. To this day I really enjoy reading new cookbooks almost like a chapter book. It might sound a little strange but I can start from the very beginning and work my way to the very end. Each new page making me think of a new meal idea or challenge. I also enjoy books on culinary school…I’m often swept off into a daydream of what if’s and thoughts of wouldn’t that just be incredible to attend Le Cordon Bleu?

I grew up not really knowing how to properly cook. I think it is safe to say that I was fairly spoiled because I always had someone making me a meal. I believe that is where the intimidation of cooking started for me. I loved the idea of end result where the food was served, admired, and enjoyed like a piece of beautiful art. It was just getting to that end result that I lacked for many years.

Thankfully as I’ve grown so have my taste and curiosity to make and create something new. The fear is still sometimes there looming in the back of my mind when a recipe looks very challenging, however I keep that little voice in check by reminding it that I wont get to enjoy or share something that could be incredibly delicious unless I try to make it first.

Can you relate? Have you ever been intimidated by cooking? Do you find it easier and have more confidence to cook with friends rather than alone? I’d love to hear your thoughts on this. For now, no Le Cordon Bleu but I’ll leave you with two very simple but delicious recipes that I pulled from two of my cookbooks.

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Blueberry Crisp
From: Bread & Wine

Ingredients:

4 Cups blueberries (or any fruit, really)

Crisp topping:

1 Cup old-fashioned oats
1/2 Cup pecans
1/2 Cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
1/4 Cup maple syrup
1/4 Cup olive oil
1/2 Tsp salt

Directions:

Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

Serves 4

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Basic Hummus
From: The Super Baby Cookbook

Ingredients:

1 Can chickpeas (or the equivalent amount of chickpeas you have cooked yourself)
2 tbsp tahini (omit this altogether if you prefer)
2 to 3 tbsp lemon juice
2 garlic cloves, peeled and crushed
2 to 3 tbsp extra virgin olive oil

Directions:

Drain the chickpeas and combine all the ingredients in a food processor.

Blend on a low-speed until the hummus is completely smooth. If the mixture seems very thick, add in some extra olive oil or water to loosen it up.

Let me know how they come out for you. Enjoy!

Day of Thanks

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“To make bread or love, to dig in the earth, to feed an animal or cook for a stranger – these activities require no extensive commentary, no lucid theology. All they require is someone willing to bend, reach, chop, stir. Most of these tasks are so full of pleasure that there is no need to complicate things by calling them holy. And yet these are the same activities that change lives, sometimes all at once and sometimes more slowly, the way dripping water changes stone. In a world where faith is often construed as a way of thinking, bodily practices remind the willing that faith is a way of life”. ~ Barbara Brown Taylor

Today, I started my Thanksgiving morning off reading this quote. To me there was so much meaning in it. I couldn’t do anything but smile and ponder.

I continued my morning laying in bed much later than I typically do, smiling, pondering, enjoying blogs, news articles, photos, all of others sharing their gratitude for loved ones, delicious holiday feasts, health, family Thanksgiving traditions, you know…all the things we tend to get very mushy gushy over these times of the year. (Don’t worry, there is nothing wrong with that! I’m mushy gushy too!)

I always love working the days that lead up to the big holidays. I don’t know about you, but I feel like I boast and exhale so much positive energy during these times! I feel like it affects everyone. I see it in my co-workers as they inhale and exhale it too! This then affects the customers that we serve, they feed off all of the holiday buzz, even being so far away from loved ones here in South Korea. They are cheerful, more understanding, friendlier. What an incredibly intoxicating feeling! A holiday high! But why, why do we need the holidays to feel like this? To be reminded of the simple everyday things we take for granted? (Don’t worry, I’m guilty of this too, a work in progress).

Continuing my pondering from bed this Thanksgiving morning, I cant help but think of all the many whispered prayers on this day of thanks, including mine. These Prayers will consist of many thanks, personal pleas for guidance and help, prayers of recognition to a higher power, our inner cores, our dear loved ones (to include our pet companions), friends, and the planet that unites us all together in one way or another.

Family, friends, enjoy your day! Please remember, give thanks, take all that mushy gushing and make something of it! Give back! Pay it forward somehow and someway.

…

We are so blessed and thankful to have met the G family while living in South Korea. This marks our second year getting to carry on the Thanksgiving dinner tradition together. This year they so graciously opened up their home to us! We couldn’t imagine passing up the opportunity to spend time with them and enjoy their sweet little munchkins too.

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Now bring on that homemade cranberry sauce and pumpkin pie! (You should know by now, I’ve always got my mind, and sweet-tooth, on the most important parts of the meal) Dessert!

Happy Thanksgiving!

Take Time

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“Don’t forget to take time to smell the roses…”

When is the last time that you stopped and smelled the roses?

I don’t know about you, but for the most part I get so wrapped up here with living life and work that I forget to simply stop and smell the roses. Forgetting those things that make me happy because I feel I can get to them another time. Nine times out of ten I never take the time to loop back around to those things.

Why?

Do I feel guilty taking the time to enjoy those things? Yes.

Why?

Good question! I have every opportunity to, I am encouraged to… so why? Ugh…

We are told so often by our elders that life will slip right by you so quickly. That we need to seize all of the moments that we can. Take the time to enjoy ourselves a bit.

Where I am going with this?

Well, with Thanksgiving only a few days away it’s important not only to serve others and put them first, but also never forget to take a break from time to time and do a few things for yourself too.

This morning on my elevator ride to down to the parking garage with my husband, I too was reminded that sometimes a person just needs to stop and smell the roses from time to time. That person might have a non-stop crazy work schedule, a full course load with school, miss a night of sleep from time to time…If there is a will, there is a way… they figure out a way to keep enjoying the things that make them happy.

I think I really relate to Paul in Colossians 4:1-18. “Although I may be in chains my heart is free!”

Today after work, I bought myself some beautifully colored Fall flowers, Then I took a few minutes to stop and smell the roses…or mums in this case.

Oh, if you didn’t notice played around with some photo editing fun too!

Thanks beebs.