Last week was an extremely stressful week in the Burnett house. Before the weekend hit, Bob and I had felt as though we had been dragged through the ringer. However, we decided to shelf our stressors over the weekend and enjoy some family time. Be present, be thankful, and carry on.
On Saturday we enjoyed a family dinner with our boys and had the no phone zone rule at the dinner table. It was refreshing to catch up and laugh with my kids. After dinner the four of us decided to get into the Halloween spirit and attend Evil Dead The Musical, that Cecil Community College was putting on. We sat in the “splash zone” where we got splattered with fake blood and had candy and fake insects thrown at us. It was a good time had by all.
The Halloween season just gets more better and more entertaining when you have teenage boys.
On Sunday the four of us attended our traditional pumpkin/apple picking at Lohr’s Orchard.
I must say, it makes my heart happy to see that my boys still look forward to this tradition as much as Bob and I do.
It’s funny how it changes, at one time Bob and I had to do most of the picking and carrying of apples and pumpkins. Now that the boys are older Bob and I don’t do any work. The boys search for the best pumpkins and apples and carry it all back to the car. Bob and I just show up and pay for the experience. Ha-ha!
By the way, if you live in the Harford County area, Lohr’s is now selling apple cider donuts! They are soooo good!
The beautiful, crisp fall weather has put me in the mood for apple crisp. So I whipped up a batch yesterday and decided to share the recipe with you. In fact I have included 2 recipes for you today. Lately I have been enjoying a pumpkin smoothie after my workouts, just because…Pumpkin!
Warning: I didn’t measure any of my ingredients for apple crisp. I just threw stuff together using my wisdom and experience in the kitchen. You know, old school like our grandmothers did it.
3 handfuls of walnuts
3 handfuls of sunflower seeds
Almond flour- I just sprinkled some in, about 1/3 a cup
ground pumpkin spice
1/4 cup of coconut oil melted
Maple sugar and palm sugar (I usually use 1/4 cup of honey but we were out so I sprinkled sugar on top. About a tbsp of each.)
Preheat oven to 375.
Toss walnuts, seeds, almond flour, cinnamon, pumpkin spice and sugars into food processor. Pulse until crumbled. Be careful not to over process ingredients. Or they will turn to sand.
Spread on cookie sheet. I used my stone ware sheet, if you use tin/metal cookie sheet you may want to put parchment paper down first.
Add coconut oil and spread crumble into an even layer on sheet. Bake for 10 minutes or until golden.
Next: warm a pan over medium heat. Add half a tbsp of coconut oil and melt. Once oil is melted add a sliced apple, sprinkle with cinnamon, and a dash of salt. Cook until warm. ***This makes one serving. Use one apple per serving. Example, if you are cooking this for four people, use four apples and add more coconut oil and spice.
1/2 cup of real canned pumpkin
1 cup of milk. I used flax milk, use what you like.
1 cup of ice
1/2 a banana
1 tsp of cinnamon
1 tsp of pumpkin spice.
1 scoop of About Time vanilla protein powder.
Add all to blender, blend until smooth. Drink it up.