The leaves just dropped this past week and I have been collecting tons on my walks with Eloise each day.
I love how the leaves cover the sidewalk down the whole block and transition colors as you walk.
Inspired by the pictures at the top, I made my wreath into a gradient of sorts with mostly maple leaves. I just used the cardboard from a frozen pizza and cut out the middle and then after pressing the leaves for several days, I used craft tacky glue to affix them. The leaves are rather brittle so I don't think this would be something we could put up year after year, but it was easy enough to make I could just do another one next year.
Harriet was thrilled to make her wreath along side me and it was a pretty age appropriate craft for her. She loved using the glue.
At the end of October my grandma (above with baby Harriet in 2010)
passed away at the age of 93 after living with dementia for the past few
years. She will be remembered as a bleeding heart liberal with a big
heart who would help anyone in need. She loved Scandinavian sweets,
bowling and was the first person to teach me how to knit. She had a full
life and was able to live at home until the end with the help of my
aunt. She is finally at peace and for that we are thankful.
As Christina pointed out, my pepper plants in the raised garden had a great season. We picked jalapenos, serranos, and sweet bell peppers whenever we needed them for fresh salsa or salads. As the end of summer approached, we realized we had too many and started to offer them to anyone we saw. I also tried some new ways of using them. The first was making jalapeno poppers on the grill.
Pretty straightforward recipe. Cut the tops off a dozen peppers, core and seed them. Then combine a 1/2 cup shredded sharp cheddar and an 8oz tub of cream cheese in a bag, then squeeze the cheese mix into the peppers.
I grilled them so the egg carton bottom was used to keep them upright while they cooked. The carton didn't burn. The grill was pre-heated on high with some water soaked cedar on one side. On the side of the grill where I had the poppers, I turned it down to low and let them smoke/cook for about 45 minutes at 350 degrees.
They were pretty darn spicy and in the future I plan to wrap them in bacon.
Another venture to use up the bounty of pepers was pickling. I've made pickles before so it wasn't too difficult. Making sure you have the correct canning supplies is huge. I ran out to get new tops and lids for our jars to be sure we got a good seal.
Harriet was very excited to harvest the remaining peppers for the pickling!
So excited she still had her pajamas on.
I chopped the jalapenos into rings, while I cut the serranos and some sweet peppers lengthwise. We also prepped some garlic from our CSA.