Abraham Lincoln always knew the right words . . .

It has been my experience that folks who have no vices have very few virtues.

- Abraham Lincoln

Falling leaves and Fall . . .

Falling leaves and Fall . . . The massive winds we had, yesterday, tore off every leaf from our peach tree and dumped them below. My husband kind of wished that while the wind was at it, it would have blown the leaves totally away! Our tomato plants are fading fast. The Fall months aren't a time of dying, however, as we watch the oranges on our tree start to mellow into orange. Our lemon tree has already ripened a few fruit for our use. Every season has it's beginnings and endings. We just have to stop, take note, and enjoy it for what it is.

Our House Ghost!

My husband found a reflection of me working on the computer this morning. Looks like I'm haunting the place. I kind of look better semi-transparent!

Something Chocolate . . .

Did someone mention . . . chocolate? I enjoy baking all kinds of goodies but chocolate often gets first attention. If I can indulge in chocolate in a smooth, creamy state, so much the better. I will not, however, turn down a slice of cake of that particular genre so don't get me wrong. This is a great way to fill a cake or just spoon into dessert cups/bowls and enjoy.

Deep Chocolate Mousse

2 cups heavy whipping cream
2 tablespoons sour cream
1/2 cup granulated sugar
3 heaping tablespoons cocoa powder
1 teaspoon vanilla extract
1 tablespoon coffee liquer or brandy

Place the whipping cream, sour cream, sugar, cocoa powder, vanilla, and liquer in a mixing bowl. Whip at high speed until combined, smooth, and fluffy. Scoop into dessert bowls (small ones as this is rich!) and top with whipped cream.

Ideas . . .

Use an orange-flavored brandy for a citrus tang.

Almond liquer is great, too. Top the final whipped cream topping with sliced, toasted almonds.

A light powdering of cinnamon is good, too.

Sausage Bread Stuffing

Although we usually have the simple bread stuffing for Thanksgiving, it is fun to make this one to go with the leftovers. Also, this stuffing leftovers fry up nicely for a snack or side dish, too. Can you tell I’m looking forward to Thanksgiving and cooking up a big, family meal! We are having six people over for dinner and I enjoy cooking for a group.

Sausage Bread Stuffing

1 pound of your favorite sausage meat
1 large onion, diced
4 stalks celery, finely diced
4 cups cubed bread, toasted*
3 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups chicken broth
3/4 cup melted butter

Crumble and brown the sausage in a large frying pan. Add the onion and continue cooking until the onion is tender and starting to brown a bit. Add the diced celery and cook another three or four minutes. The celery should maintain some of it’s crunch.

To toast your bread cubes, spread them on a baking sheet and place in a preheated 350 degree oven until they start to brown and crisp up a bit. Cool and place in a large mixing bowl. Toss with the poultry seasoning, salt, pepper, garlic powder, and onion powder. Add the sausage/onion mixture and combine. Pour in the melted butter, mix, and then add the chicken broth. It should be moist but not dripping and soggy. Pour in the broth as needed.

Place in a large baking dish and bake for approximately 30 minutes or until golden on top and heated through. If it looks dry, you can always add a bit more broth.

*You get the best results from using a firm bread rather than the generic sandwich bread which will mush up a lot. I have often used half brown bread and half sour dough bread with good results.

Never too little, never too late . . .

“He does much in the sight of God who does his best, be it ever so little.” ~St. Peter of Alcantara