Well, even though the calendar doesn’t say it’s Autumn, the air sure has got that fall like nip in it, so I got to thinking about decoration for fall. A time where you pull on something warm and snugly, have some good down home comfort food in your belly and sit back and smile while you breathe in the fragrance in the air that can only mean Fall Has Arrived. So here’s what I’ve been thinking about, (I was going to post some pictures, but the batteries are dead in the camera so I’ll be editing later to add some pics) anyway as I was saying… here’s what I’ve been thinking.
The first thing that comes to mind for me is candles, candles and more candles. For me a candle is more than just the fragrance it’s about the glow that comes from it that make things feel that much more cozy.
Since this isn’t smeloblog and you can’t scratch and sniff your screen I’ll try my best to describe some of the fragrances of my Soy Wax Candles I have available here at the store of what I think of as Fall Scented Candles.
- Cranberry… Tart and crisp, just like the juice, the first scent that jumps into my mind when I think fall.
- Northern Blueberry… A real juicy blueberry scent just like a bowl of freshly picked blueberries, rinsed and ready to eat!
- Blackberry Sage… sharp, ripe berries mingles with aromatic sage – one of our best sellers.
- Apple Jack & Peel… Just like mulled cider in a barrel
- Eucalyptus… Stimulating and relieves the symptoms of sinus, colds, sore throat and other respiratory problems. As an added bonus it removes smoke odour.
- Gingersnap Cookie… Warm spices of ginger and cinnamon, baked to perfection. Another best seller.
- Twigs and Berries… A warm mingling of forest cedars and red currant. This one is a MUST!!
Then, I start thinking about those little added touches placed around the house. It’ doesn’t take much, for example. Take a bowl, any bowl as long as you like it. Lets say a earth toned pottery bowl, and simply fill it with an assortment of nuts, berries, pine cones, pine needles or even some dried flowers. Add some Fall Scented Votive Candles in clear glass holders. Next add a few drops of your favorite essential oils to add a wonderful aroma to scent you house. You can change up this simple idea by adding candy corn to the mixture to flow into Halloween.
You can also place groupings of 3 or 5 (always use an odd number) of real or Fabric Pumpkins on a table, in a book shelf, or use larger ones to place on stair risers.Bring out those great hand knit/ crochet afghans or fleece throws to cuddle up in. Just casually toss it over the side of a big comfy chair or on the sofa and you’re done. But please, don’t spread it neatly over the top of the sofa and tuck it in under the seat cushions like grandma used to do, it’s meant be be used and inviting.
And one last thought. Apples, whether you pile them high in a great bowl, or make them into your favorite apple pie recipe, ya just have to have fresh crisp apples at this time of year. With that in mind, if you don’t have a favorite apple pie recipe, why not try this one.
Grandma Thompson’s Prize-Winning Apple Pie
- 1 Double-Crust Sour Cream Pastry recipe
1 egg yolk
2 tbsp (25 mL) course sugar
8 apples, (such as McIntosh or Northern Spy)about 3 lb (1.5 kg)
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 tsp (5 mL) cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tbsp (25 mL) butter, softened
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture over pastry. Cut steam vents in top; sprinkle with coarse sugar.
Bake in bottom third of 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 65 minutes or until bottom is deep golden and filling is bubbling and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)
Double-Crust Sour Cream Pastry
- 2-1/2 cups (625 mL) all purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/2 cup (125 mL) cold lard, cubed
1/4 cup (50 mL) (approx) ice water
3 tbsp (45 mL) sour cream
In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
In liquid measure, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.
Divide in half; press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Well, that’s all for now, enjoy