Sunday, September 27, 2015

Day Five and counting

I'm looking forward to our Open Sew class today. It is always an encouragement to see all the projects that are being worked on. I nearly always see one that I think I must start. We feed off each others excitement. I invite you to come to one of the classes, you are always welcome.

I know you are anxious for the next verse so here it is:

Have you been waiting for the 5 Golden What’s….

On the Fifth day of Autumn My true love gave to me…
Five G O L D E N Gourds
Four Halloween Oreos
Three caramel apples
Two Candy corn and

An Acorn from an old oak tree

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Autumn Poems


'The Death of Autumn' by Edna St. Vincent Millay

When reeds are dead and a straw to thatch the marshes,
And feathered pampas-grass rides into the wind
Like ag├Ęd warriors westward, tragic, thinned
Of half their tribe, and over the flattened rushes,
Stripped of its secret, open, stark and bleak,
Blackens afar the half-forgotten creek--
Then leans on me the weight of the year, and crushes
My heart. I know that Beauty must ail and die,
And will be born again--but ah, to see
Beauty stiffened, staring up at the sky!
Oh, Autumn! Autumn!--What is the Spring to me?
St. Vincent Millay had an appreciation for the darker things in life. Forget about April showers and whatever happens in May, Millay was more of a dead flowers and rigor mortis kind of girl: "But ah, to see Beauty stiffened, staring up at the sky!" Based on this gorgeous and creepy ode, she would have traded springtime for autumn any day. 

'III. NATURE XXVIII. AUTUMN' by Emily Dickinson

The morns are meeker than they were,
The nuts are getting brown;
The berry's cheek is plumper,
The rose is out of town.
The maple wears a gayer scarf,
The field a scarlet gown.
Lest I should be old-fashioned,
I'll put a trinket on.
Compelled by the dazzling color palette of her native New England landscape, Emily Dickinson resolves to be fashionable by adding an ornament to her fall ensemble. Although one typically imagines Dickinson staying classy in basic black or all white, the poet wasn't too chic to ignore seasonal cues when it came to updating her wardrobe. Did she opt for a lacquered hair comb? A bright shawl? Chunky cuff bracelet? Forget Pinterest—take a walk down your nearest tree-lined street for inspiration. 
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Image result for fall images

Image result for fall images

Image result for fall images

Really awesome recipe for Banana Bread....my favorite



site for her current blog     http://www.thewednesdaychef.com/the_wednesday_chef/

Orangette blog for Molly

http://orangette.blogspot.com/   Her books that you see on her blog are really good also, I've read them both.

Another blog with Orange in it is    http://orangesink.blogspot.com/  great for primitive things and rug hooking


And here is the actual recipe 


Banana Bread with Chocolate and Crystallized Ginger
Makes 1 loaf or 1 8-inch round cake
6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1/3 cup finely chopped crystallized ginger
2 large eggs
3 large ripe bananas, mashed
1/4 cup well-stirred whole-milk plain yogurt (not low or nonfat)
1 teaspoon vanilla extract
1. Set a rack in the center of the oven, and preheat to 350F. Grease a 9- by 5-inch loaf pan or an 8-inch round cake pan with cooking spray or butter.
2. Melt the butter on the stove or in a microwave and set aside to cool slightly.
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.
5. Bake into the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf seems to be browning too quickly, tent with foil.
6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip out onto the rack, and let it cool completely before slicing. The loaf freezes well wrapped in plastic wrap and again in foil to protect from freezer burn.
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That's enough information for today! Enjoy your Sunday and I'll see you tomorrow.

Betty
thequiltingb1947@gmail.com

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