Fall Wreath

It's hard to believe that fall is officially just around the corner when it still feels like summer here in Texas.  However, there are a few signs that it will be here soon like the beginning of another school year, an occasional cool morning here and there and football which I've been so "fortunate" to watch with my hubby all day.  I'm so excited that my favorite season's almost here and wanted to begin decorating for it.  So while watching the Texans BEAT the Colts (YAY!) I decided to make a wreath for our front door.
 

The materials I used included some artificial fall flowers and leaves I found at at Walmart last week and a grapevine wreath.  I used the same wreath from the spring, just took the spring flowers out and saved them for next year.  My camera's flash in the first couple pictures make the flowers and leaves look a little discolored.

The first step was to stick leaves around the wreath bought at Walmart for $3.00.  No glue needed, I just cut them apart and stuck them in and secured each one under the grapevines.  One bundle was just enough. 

The next step was to add the the flowers, also from Walmart.  I bought two different bunches in shades of yellows and reds for about $10.  The picture is a little blurry but the colors are more true to the real deal.  Last I added some fall things here and there that I had already in any empty spaces.

The final product pictured above is hanging on my front door, which has been without a wreath since June.  Now adorned with a touch of fall it's looking inviting and bare no more!

To give our front porch another touch of fall I bought a beautiful mum, also from Walmart for $15, and  placed it in my bicycle plant holder.   So for about $30 I gave our home some needed curb appeal.  Next weekend I'll continue the decorating inside so by the time fall does come, we'll be ready! 

Dante's Kitchen and Banana Pecan Pancakes

 Two weeks ago we loaded up our Tahoe with all of the necessities Meg would need to survive in college and headed east on I-10 to Baton Rouge.  After five hours on the road we spent several more unpacking and hauling all her stuff into her dorm, which just happens to be on the third floor of a building without an elevator in the Louisiana summer heat.  Now I know the true meaning of miserable.  On the positive side, it was a workout for us all and I may have shed a pound or two.

Meg's Dorm

Exhausted and hungry, we treated Meg to lunch at The Chimes right outside of the campus before we said our goodbyes.  Tears flowed, as we pulled away. Thank goodness we kept it together until we got in the car and on the road. I didn't want her to feel any of the pain we felt leaving her even though it broke our hearts.

 Sad and beside ourselves on how to deal with our new "empty nester" situation, we headed further south to New Orleans for the weekend to get our minds off of everything.  Margarita anyone?  Yes please... 

This would be our third trip in about a month, but we never get tired of it. We strolled through the streets of the French Quarter, me with camera in hand to capture whatever I fancy. We even got into a party at the House of Blues for Texans fans! Too bad the Texans lost.  Good for New Orleans though, so whatever!

Something different about this trip was that fact that I picked the  place to have brunch Saturday morning.  I did some research and found Dante's Kitchen.  It caught my eye because it didn't seem to be a tourist trap, prices were reasonable, and they promote the the local economy by working closely with nearby farmers and dairy producers when making their seasonal menus.  With a little prodding of Richard, who usually picks our restaurant destinations, I got my way and we ended up here late Saturday morning. 

We were not disappointed.  The restaurant is located in a quaint little neighborhood in the Garden District.  It actually is a house so there are different rooms you can dine in, each with it's own unique style. 

We were seated in the wine room.  We were alone for a bit, which was nice, but soon people started coming and our little room was full.  When it came time to order, Richard decided on shrimp and grits and was pleased. 

Picture from Tiny Test Kitchen

I went the sweet route and opted for the roasted banana pecan pancakes, which were to die for!  They were so good that just for a moment the sadness I had been feeling slipped away, almost like magic.

Picture from Food Network

Although it's only been two weeks, Meg already made the long trek home this past weekend for the three day weekend and a John Mayer concert she had tickets for on Sunday.  We made her a special breakfast each morning while she was back.  It's funny how what use to be a chore became a treat while she was here.  I thought for her last morning before heading back I would make a version of those yummy pancakes I had at Dante's.  I thought she'd enjoy them and was hoping they would work their magic and keep me from crying when she left again.  I found Tyler Florence's recipe on the Food Network website (below) and whipped them up just in time for her enjoy before leaving, again.  Good news is she left without the embarrassment of me crying in front of Kyle or his brother, thank goodness.  I miss her already...

 
Ingredients

2 cups buttermilk 
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, chopped
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish


Directions:

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined.  I didn't have buttermilk so I made it by adding a Tbsp. of vinegar to a measuring cup and filling the rest up with milk and let sit for 5 minutes.

In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth.

Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.  Serve warm, topped with maple butter, sliced bananas and maple syrup.  Sprinkle with powdered sugar.

Maple Butter:

2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey


In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. 

Geaux Tigers and Gig 'em!

With Meg at LSU I think I'm officially now a tiger fan and of course continue to be a die hard Aggie fan as well!  Both teams are playing tonight, one on prime time television and one not, but I'll be cheering for both.  The girls came home for the weekend so it's been nice to have the nest filled again, even if just for the weekend!  We'll all be together for a bit and that's all that matters.  Geaux Tigers and Gig 'em! 

Houston Farmers Market, Pickles, and Spicy Green Beans

Last Saturday we headed to a farmer's market in Houston.  It was Brit's last weekend before heading back for her last semester of college.  Her dad's idea and it sounded fun so we all, including Milo, piled into the Tahoe and headed south.  Little did I know that later that day we would be making spicy pickles and green beans, but I'll get to that after a quick photo tour of our morning.  To get to the farmer's market you must first walk through this little produce outlet which is like a little grocery store with prices that can't be beat.  I wish I could go every weekend! 

Brit found some cherry tomatoes to buy.

And stopped to pose for a picture.  Milo wanted no part of it!

Once through the store we reached the farmer's market.

The vendors take a lot of pride in making their stands appealing to the eye. 

 Some even have samples for you to taste before purchasing.

Richard found plenty of stuff to buy.

Including a pepper plant that now resides on our back porch. 

After an hour or so of shopping we headed back to the store with pepper plant, fruit and veggies in hand .

 It was then our way out, that we noticed these small cucumbers and sparked the idea of making pickles.  So we bought a couple of pounds and headed home with no real clue how in the world to make them. 

After a call to his mom and one more stop at HEB for pickling salt, a set of mason jars and fresh dill we arrived home ready to get started.  The recipe we found was from my Better Home's Cookbook.  Here's the recipe:

Ingredients:

1/4 pound 4 inch pickling cucumbers (5-6)

4-6 heads fresh dill

2 cloves of garlic, halved

1 3/4 cups water

3/4 cup cider vinegar

1 Tbsp. pickling salt

Directions:

Rinse cucumbers.  Prepare pickling bottles.  Pack cucumbers loosely into a hot, sterilized quart jar leaving 1/2 inch headspace.  Add dill and 2 cloves of garlic halved (We also added a couple dried chili peppers that we purchased at the farmer's market to make it spicy). Make a brine by combining water, vinegar and salt.  Bring to boiling.  Pour hot brine over cucumbers, leaving 1/2 inch headspace.  Adjust lid.  Process in a boiling water canner for 15 minutes.  Let stand 1 week before opening. 

I was a little unsure about the processing of the pickles so I found a website, Pick Your Own, that gave step by step directions including pictures for visual learners like me.  We decided to pickle some green beans, great in a Bloody Mary.  So here they are in their jars waiting for the big day when we open them and see if they are as good as they look!