So, FYI it is now officially FALL, y’all!!!!
Yup, it happened Saturday!
But I don’t think Mother Nature has quite gotten the memo. Considering we are still having highs around the 90 degree (plus) mark here in these parts.
But I can’t complain too much, since the mornings and evenings have been wonderful! I have thoroughly enjoyed spending the mornings, the past week or so, sitting on my patio listing to the quietness (read: kids are back in school and not running the neighborhood), enjoying the stillness, delightfully enjoying a hot beverage (depending on my mood hot chocolate, apple cider, coffee, or hot tea), working, reading, and even eating my breakfast.
Soaking in the moment the cool breeze brushes across my face and through my hair!
I am just giddy about fall; despite my rants and raves just a week or two ago about not wanting summer to end!
Bring it on baby!!!
To celebrate the official start of fall and my pure giddiness, I am bringing back my annual fall themed three week series. Just like I have done in the past, this week we will celebrate apples, then next week pumpkins and then my favorite of all, my “Ghoulish Grub” series with a week’s worth of freakin’ adorable yet scrumptious Halloweenie eats!
Uh, can we say fun (and more importantly tasty)!!
First up apple week and first up Apple Oatmeal.
This oatmeal may seem simple but I promise you (cross my heart) that one bite of this and you are instantly transformed to a mountain cabin somewhere in the Rockies (or Vermont) where the leaves are changing and the day time temps are like 60 degrees (not 90!).
Brown sugar, cinnamon and apples all cooked to beautiful perfection. To be enjoyed not at your kitchen table but on your patio on a beautiful, cool autumn morn’!
Three Years Ago: Eric’s Yellow Rice Dinner
½ tablespoon butter
1 medium crisp apple, such as McIntosh, Granny Smith or Braeburn, cored and chopped
½ – 1 tablespoon brown sugar
¼ teaspoon cinnamon
1 ¼ cup apple juice
¾ cup old fashioned rolled oats
Milk, chopped walnuts and additional apple, optional, for topping
Melt butter in a medium sized saucepan over medium heat. Add apples, reserving several pieces for topping. Cook apples for 1-2 minutes. Stir in brown sugar and cinnamon and cook for an additional 1 minute.
Stir in apple juice and rolled oats. Increase heat and bring to a boil. Reduce heat to medium low and cook for 5-8 minutes, or until liquid is mostly absorbed.
Serve immediately topped with milk, chopped walnuts and apples, if desired.