Wednesday Update

It’s chilly and rainy here today.  The high is forecast as 47.  (We can only hope). 

So on this fine cold-enough-to-be-but-not-quite-fall day, I have some things to show you from PrairieCottageRose.

Pumpkin row table runners add just the right splash of color to your house! 

This year, they have a new ruffled center panel. 

Love these simple fall runners!  I use mine from early fall until we pull out the Christmas boxes.  They blend perfectly with any style of fall decor. 

Now for the 2 new designs. . .

pumpkin crow placemats

and

vintage patchwork pumpkin crow candle mats

And these little guys are up next on the cutting board. . .

How are you getting ready for fall?

It’s that time again.

Well, actually it has been for about a week now…

Pumpkin spice is back at your local Starbucks! 

I previously have posted two different DIY pumpkin spice recipes.

While I love the Just Like Starbucks version… find it HERE… the powdered creamer is faster and more convenient. 

Plus.  Unless I have company to make it for, I always have leftover canned pumpkin in my fridge with Just Like Starbucks.  Not-enough-to-use-in-baking and starting-to-get-icky-and-dry pumpkin.   I hate wasting perfectly good pumpkin like that! 

So.  Except for special occasions or company, Pumpkin Spice Creamer it is!

PUMPKIN SPICE COFFEE CREAMER
1 cup powdered sugar
1 cup powdered coffee creamer
1 teaspoon pumpkin pie spice
1 teaspoon vanilla

Dump all of the ingredients into a food processor and process for about a minute, or until it is powdery smooth and the texture is even.  Store in a lidded container.

*You can add more or less pumpkin pie spice and/or vanilla, according to your tastes.  Splenda can be substituted for sugar. 

**Double or triple the ingredients (quadruple?) so you don’t have to make it as often.  Just sayin’.

PS.  Don’t forget a bit of whipped cream and a dusting of spice on top!

Linking to: 

Countdown to Autumn …

Fall Frenzy …

My defense

Surely God is my salvation;

I will trust and not be afraid. 

The LORD,

the LORD himself,

is my strength and my defense;

he has become my salvation.

Isaiah 12:2

Image Source

First Frost

September 3.  It was a little early, even for our high altitude climate.  The forecast was for a low of 40 and there was no frost warning.  Guess the meteorologists were wrong :)  

Melon hoop tunnel. 

We had already rewrapped the vine crops and tomatoes in their plastic hoop houses a few days before.  It has been consistently dipping into the 40’s at night the last few weeks.  I was so thankful we had decided to do put the plastic back on, as many people lost their entire garden!

We use a clip/hoop system for the tunnels.  The clips and directions are from Pinetree Garden Seeds.  The tubing and rebar are from Lowes.  These tunnels are so easy to put up!  Plus.  Nothing blows away!  We have A LOT of wind.  It frequently gusts up to 50-60 mph, but our hoops and plastic have always stayed in place!

Happy plants under their tunnel.

Without the hoops and plastic we’d only be growing cold season crops.  Nothing against them, but who can resist a few tomatoes, cucumbers and melons?  Even if they are a bit of a gamble. . .

At 7200 feet, the summers aren’t very warm to start with, but over the last few years it has been trending even cooler.  Mainly, the nights have been much colder.  It may be 70-80 during the day, but doesn’t climb above 50 or so at night for the majority of the summer.  And even the daytime temps are often not that warm :(

When it’s too cool at night, everything still looks as healthy as can be, but the plants don’t really grow or ripen until night times are consistently into the 60’s.  

Which lasts, you know, for like 3 weeks. 

So anyway.  Here we are with the first frost behind us.  Snow is likely not far behind. . .  I’m still hoping we might have tomatoes, cucumbers and melons to harvest.  Cross your fingers with me?!

Aztec quiche

Part II of freezing eggs! 

There are a few freezer recipes that are my go-to fast and easy menu items.  Recipes that are almost fully prepared, straight from the freezer.  Last minute stuff.  Sort of a last line of defense against the drive-thru, if you will :)

Quiche is a member of that arsenal.  This particular recipe is meatless.  But it will work for any ol’ quiche recipe you may have.  Even though I always have a stockpile of pie crust discs in my freezer, I use store bought pie crusts for quiche.  Mainly because they fit perfectly in a Ziploc bag once frozen.  My pie plates do not… but both store crust or homemade will work great!

Oh, and this recipe is for 1 quiche.  I make 4 at a time for the freezer.   

AZTEC QUICHE (per quiche)

1 (9 inch) prepared pie crust
1-1/4 cups shredded Monterey Jack cheese
3/4 cup shredded Colby or mild cheddar
1 can (4 oz) diced green chilies or jalapenos (if you want more spice)
1 cup half-and-half
3 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon ground cumin

Note:  We substitute shredded Colby-Jack for the 2 cheeses in the original recipe.  Spread the Monterey Jack and 1/2 the Colby cheese in the bottom of the pie crust.  Sprinkle diced green chilies over the cheese:

Whisk together the half-and-half, eggs and seasonings.  (I use my Kitchenaid mixer when making more than one).  Pour into over the cheese/chilies.  Sprinkle with the remaining Colby cheese. 

Put the filled crusts on a cookie sheet (for stability until frozen) and place in the freezer.  When frozen completely, remove from the cookie pan and place in a Ziploc bag.  Return to freezer. 

When ready to cook, remove from Ziploc, thaw in refrigerator.  Bake uncovered at 325 degrees for 40-50 minutes.

I’ve successfully baked from frozen, in a pinch, but it does take a bit longer in the oven.  Maybe 10-15 minutes?  And you will need to check the edges of the crust.  Cover with foil if they are browning too fast. 

Let cool a few minutes before cutting and serve with salsa:   

Now that you know the process, the same technique will apply to any quiche recipe.   Broccoli and cheese… quiche Lorraine… ham and asparagus…   Just spread your cheese/meat/veggie layer in the crust.  Pour in the egg/half-and-half/seasonings mixture.  Flash freeze.  Wrap.  Return to freezer.  Thaw.  Bake.  Enjoy!

What’s your favorite quiche?  I’d love to add it to my arsenal :)

Falling

I’ve always been a huge fan of summer. . . mainly, for the long warm days.   But the last few years have only allowed for a few short weeks of true summer weather, so I guess warmer days is more accurate! 

Fall wreath

The cold nights and early sunsets have already begun and still I try to hang on tightly to the memory of summer.  The flowers and every green plant that brightens the prairie ground.  Summer sports.  Camping. 

I hesitate for it all to end. 

Fall.  For us, it’s really just another word for winter.  An almost winter.  Snow.  Cold.  Wind. 

And I’m okay with that.  Once it’s painfully evident that the warm, it has departed. 

But for now, even though warm fall colors are starting to make an appearance around the house. . .

my heart is hanging onto summer. 

Linking to:

 

"

Countdown to Autumn Party

Etsy Love

Fall rubies…

Click the photo to visit each shop listing.