Our sweet Peachy (left) passed away very suddenly last night after fighting a brain tumor for about a year and a half. She was only with us for a short time – she was an older dog when we adopted her – but she was a truly a part of our family and we loved her. Sweet Peach, a.k.a. Peachy The Moose, was affectionate, gentle, and full of joy. She loved her new “sisters”, loved to play and snuggle, and especially loved to go for walks. Whenever we would get leashes out, she would do the Peachy-dance: race to the door, spin in circles, run to the other side of the room, spin in circles some more, repeating with a great big smile on her face until we had all three dogs harnessed and were out on our walk. We are happy to have had her in our lives and shall miss her.
Pumpkin Snack Cake
2 c. all-purpose flour (stir before measuring)
1 t. baking soda
1/2 t. baking power
1 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground ginger
1/2 t. ground mace
1/2 t. ground nutmeg
15 oz. (425 gm.) canned pumpkin
3/4 c. granulated white sugar
1/2 c. brown sugar
1/3 c. canola oil
1/3 c. buttermilk
1 lg. egg
2 t. vanilla extract
1/2 c. dried currants
1/2 c. finely chopped walnuts
1. Preheat oven to 350 degrees F. Prepare a 9×9″ pan with baking spray or with butter and flour.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, ginger, mace and nutmeg. Set aside.
3. In a separate bowl, stir together pumpkin, sugars, canola oil, buttermilk, egg, and vanilla until smooth and well-blended.
4. Stir pumpkin mixture into dry ingredients until smooth and no dry spots appear. Then fold in currants and walnuts. Scrape batter into prepared pan. Level top with the back of a spoon.
5. Bake for 38 – 48 minutes or until firm on top and a cake tester inserted in the middle comes out clean. Cool on a cooling rack.
6. While cake is cooling, prepare cream cheese frosting. Once cake is cooled, invert onto a cooling rack, then re-invert onto a cutting board. Frost top of cake, then cut into squares. Enjoy!
Cream Cheese Frosting
6 oz. cream cheese, softened
1/2 c. + 1 T. confectioner’s sugar
1 1/2 t. ground cinnamon
1 T. + 1 t. milk
1/2 t. vanilla extract
Beat ingredients together until perfectly smooth.
This has been a wonderful year for autumn foliage in Manhattan, Kansas. The wind was gusting this morning, so I decided that I had better get some pictures before all the leaves come down. Here is a photo that I took looking up into one of the maple trees in our neighborhood. The colors looked especially vivid against the grey fall sky. Have a lovely day!
With cold weather upon us – it was only in the 30’s F. at lunchtime today – I am not sure for how much longer the garden will be in bloom. So, of course, I am trying to enjoy it as much as I can before winter hits. Here are some photos from this morning. My fingers were numb taking them, but it was still a great pleasure to be out with the flowers.
I am not sure that I can explain it, but I find there to be something romantic about an autumn garden – perhaps it has something to do with its beauty and quietude and all of the memories that it contains.
Several of the roses – Mr. Lincoln and Secret – are especially fragrant now. I wish that I could share their scent with you.
Have a lovely day!
Thanks, Ailsa for this week’s travel theme!
Pictured here, a Japanese Painted Fern in the autumn garden …
As I mentioned in my last post, Thanksgiving is a month away and already I am preparing our menu. I do love planning a holiday meal! Thinking ahead, I decided to go into Nespor’s Wine and Spirits to chat with Chad Lohman – owner of Nespor’s and Certified Sommelier – about his wine recommendations for Thanksgiving.
Our conversation went like this …
(Me) Hi, Chad, if you have time, I’d love to talk with you about your wine recommendations for Thanksgiving so that I can pass them along to my readers. I don’t want to take too much of your time, but I have a couple of specific topics on which I am hoping to pick your brain.
(Me) First of all, I think that Champagnes are great for serving with special meals because they go well with so many different types of food.
(Chad) I agree, but unfortunately a lot of people don’t realize that Champagnes, Proseccos, and Cavas – basically, any good sparkling wine – are great for serving at holidays because they do go so well with food. We have a Cava from Spain that we are recommending for Thanksgiving this year. Naveran Cava Brut 2010 ($16.99), which was given 90 points by Robert Parker’s Wine Advocate, is a nice neutral sparkling wine for pairing with foods.
(Me) Since not everyone appreciates sparkling wines, what would you recommend for a white wine to serve with Thanksgiving dinner?
(Chad) For holiday meals where there are so many different flavors on the table, it is a good idea to have a wine that works well with a lot of foods rather than trying to pair a wine with every dish. Also, you want something that is accessible to different palates. An off-dry Riesling or Gewürztraminer – but not the sweeter varieties – would perform well in this role. You want something that is lightly sweet, but has good acidity. A couple of recommendations would be Alsace Willm Riesling and Hook & Ladder Gewürztraminer ($19.99).
(Me) Oh, yes, I purchased some of the Hook & Ladder around this time last year. It’s not too sweet and has a bite of grapefruit in the finish. I remember liking it with food, but that it wasn’t what I would consider a sipping wine.
(Chad) Right. For a sipping wine, I would go with a Sauvignon Blanc or Chardonnay.
(Me) … something like Rodney Strong Charlotte’s Home Sauvignon Blanc ($19.99)
(Chad) … which is a classic Sauvignon Blanc, or Honig from Napa Valley which is Cabernet country.
(Me) Thanks. Sorry, I digressed. So, getting back on topic, I am quite happy to drink white wines with Thanksgiving dinner, but I know that we have some friends who don’t like white wines. I briefly considered serving a dry rosé from France, but thought that would be too light to hold up to most of the foods on the table; and someone who doesn’t like white wines, probably isn’t going to like a rosé anyway. Do you have any reds to recommend for me?
(Chad) A darker colored dry rosé – not a sweet White Zin – should hold up ok. Les Lauzeraies Tavel 2012 ($15.99) is a dry rosé with more body and would go with a Thanksgiving ham, for example. For reds, a Pinot Noir or Gamay Beaujolais would pair nicely with Thanksgiving dishes … and, of course, there is always Beaujolais Nouveau which comes out around the 3rd week of November.
(Me) Right. I usually have a Beaujolais Nouveau for one of our Thanksgiving selections. It is very light and as you put it, “accessible”; and also is a traditional selection for the time of year. But if I wanted to serve a Pinot Noir or Gamay Beaujolais, what would be your recommendation?
(Chad) We have two Pinot Noirs that we are recommending right now: Monte Degli Angeli 2012 ($12.99) and Lomas del Valle 2012 ($14.99). The Monte del Angeli is more earthy and has a softer mouth feel. The Lomas del Valle ($14.99) has more of a big fruit, big (alcohol) mouth feel.
(Me) In my November (Thanksgiving) newsletter, I am including a recipe for Chanterelles Risotto with Truffle Butter.
(Chad) The Monte del Angelli should go nicely with the earthy flavors of the Chanterelles and truffles.
(Me) Now what about dessert? I’ve served dessert wines a few years and they don’t seem that popular at Thanksgiving. Everyone is pretty full by then, of course. I’m thinking about maybe having a brandy for after dinner instead.
(Chad) My recommendation would be a Ruby Port or a Tawny Port, but not a Vintage Port. Now with ports, you are going to want to avoid the inexpensive ones. Which do you think you would prefer? Tawny ports are going to have a little bit more of a nutty flavor. Ruby ports will be a little fruitier.
(Me) Let’s try a ruby.
(Chad) Nierpoort Ruby is actually not a bad price ($19.99) and would be nice for after dinner. Serve it at about 50 degrees Fahrenheit, around the same temperature that you would serve a rosé.
(Me) Great. Sounds like we have some good ideas. Thanks, Chad!