{ autumn in new england }

Lake Chocorua, NH

Happy first day of October!

If God's glorious color palette gets any better than what is currently on display right now up here in our little corner of the world, I sure would love to see it. Every aspect of nature seems to be an amazing explosion of color, and I couldn't be happier.

I simply marvel at fall in New Hampshire. I have been blessed.

Kancamagus Highway, NH

Applecrest Farm & Orchards, NH



Lake Chocorua, NH



Kancamagus Highway, NH



Kancamagus Highway, NH

Kancamagus Highway, NH

Kancamagus Highway, NH

Kancamagus Highway, NH

{ rich & creamy tomato basil soup }

It's chilly outside, and if you breathe in deep enough, you can almost smell the first frost in the air. The leaves are changing, and the world is pumpkiny and perfect. I love fall so very much -- it never ever gets old.

We're heading to a local apple orchard this afternoon to do some picking, so I thought having a warm pot of soup waiting on us when we return would be a comforting and perfect way to end the day.

Tomato basil soup sounded like a good choice, only this one is super-naughty. The butter and cream can be tasted (and savored!) in every bite.

I doubled the usual recipe this time, as I wanted plenty of leftovers. So don't be confused by some of my pictures if things look excessive. The normal recipe makes plenty for a family dinner though.

Sidenote: Ty, the husband who doesn't like chunky, vegetable stuff, says this is the "best" tomato soup he's ever eaten. Aidan, my 6-year-old son who is also the pickiest eater on planet Earth, loved it. Paige, my 2-year-old who eats anything, ate this too (so her opinion on the subject is actually no big deal). ;)

Rich & Creamy Tomato Basil Soup
(adapted from chef in training)

Ingredients

1/2 cup (1 stick) salted butter

2 heaping tablespoons minced garlic

1/2 cup flour

1 1/2 cups half and half

 1 1/2 cups light cream

2 1/2 tablespoons chicken base (I use Better Than Bouillon)

2 (28 oz.) cans petite-diced tomatoes

1 cup tomato puree

1/3 cup sugar

1/2 cup fresh basil leaves, roughly chopped

1/2 teaspoon pepper, more if needed TT

1/2 teaspoon salts, more if needed TT

milk, if needed, to thin to desired consistency

Process

1. Melt butter over medium heat in heavy saucepan or dutch oven.
2. Once melted add garlic and sauté for a minute or two.
3. Stir in flour and make a roux, stirring constantly for about 5 minutes.
4. Once roux is formed, slowly pour in half and half and light cream, stirring as you pour.
5. Stir in chicken base, diced tomatos, tomato puree, sugar, basil, pepper and salt. Stir until heated through.
6. Using a ladle, spoon soup into blender and pulse briefly, breaking up the tomato chunks, but still leaving a nice, thick texture to the soup. Repeat, as needed, until entire batch of soup has been blended.
7. Return soup to pot. If needed add milk to soup to thin out to desired consistency (I didn't need to add any).
8. Serve hot, garnished with a sprinkle of grated cheese and fresh basil leaves.

{ my favorite maple }

Our backyard tree, throughout the year.

I think I love it so much because each time I look out the kitchen window, it's where I see the kids playing, the leaves changing, or the snow falling.


It's the perfect tree.

{ mussels in garlic-butter white wine sauce }

So many restaurants up here in New England serve delicious appetizers of mussels and crusty French bread. I'm never able to resist ordering them, along with a glass of white wine.

So on a warm summer afternoon when Ty decided to grill steaks (of course), I thought I'd add some of my own surf to his turf. Mussels were on my mind, so mussels were what I made.

So easy. So simple. So delicious -- a perfect dinner for two!

Next time I'll add more garlic to the sauce, as well as some fresh green herbs -- I'm thinking Italian parsley. Other than that, it was pretty close to perfect.

Mussels in Garlic-Butter White Wine Sauce
(adapted from tastykitchen.com)

Ingredients
2 pounds fresh mussels
1 cup dry white wine
1 sweet yellow onion, finely chopped
6 large garlic cloves, minced
4 tablespoons butter (I used salted)
2 tablespoons olive oil
1/2 teaspoon dried thyme
salt and pepper, to taste
1 loaf crusty French bread

Process
Thoroughly rinse mussels under cold water in a colander; give a sharp yank and pull toward the hinge end of the shell any exposed mussel beards.

Melt butter and olive oil over medium-low heat.


Add onion and garlic; cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Gently stir.

Cover mussels for about 8 minutes. Discard any unopened mussels. Season with salt and pepper.

While mussels cook, place the bread on an oven rack for 8 minutes. Slice.

Dump mussels and broth into a bowl. Place bread around the outside edge. Serve and dip bread into the broth.

{ super bowl sunday }

It's been a while since I baked cookies. After Ty got home in late November, I pretty much took the month of December off -- I was cookied-out, and focused more on family time.

Recent festivites at Aidan's school provided motiviation to jump back into the cookie world. Friday was the 100th Day of School Celebration, as well a Patriots Fan Day for Aidan and his classmates. I went back and forth between which occasion to focus on for the cookie subject matter, so I left the decision up to Aidan. Of course, he chose Patriots cookies.

I can't for the day when I get to make Super Bowl cookies for my Houston Texans. But until that time comes, the next best thing was helping Aidan and his New England pals celebrate the Patriots in the big game.

{ sights & sounds }

Sunday strolling during my favorite time of year ... around one of my favorite towns, Exeter, New Hampshire.