Hello Fall. Misty mornings, cooler evenings, cozy sweaters, more cuddling…and comfort food.
Yesterday, at the grocery store, there was a very ripe mesh bag of small Anjou Pears in the discount fruit bin. I love that bin. I brought them home with the intention to bake them into a spiced tart. This morning, my vision came into delicious fruition.
It was delicious. So delicious that my cupkeiki actually wanted seconds-and there’s ginger in it. So I suppose that’s saying a lot.
1 sheet of puff pastry (I use Peppridge Farm)
6 small, ripe anjou pears, sliced thinly and core removed.
4 Tbs. Salted butter
2tsp. Ground cinnamon
1. Tsp. Ground ginger
A tiny splash vanilla extract
2 tsp. Brown sugar
Sliced, slightly toasted almonds-for sprinkling
Sugar for sprinkling
Preheat oven to 400F.
On a lightly floured surface roll out pastry to about 11x11inches. Place wax paper on a baking sheet and then puff pastry on top of wax paper.
Melt butter in a small bowl or ramekin, add spices and sugar and mix well. Brush about 2Tbs. butter mixture on to pastry leaving a border. Layer pear slices across buttered middle and brush remaining butter across the top. Bake in oven for about 15min or until pastry edges are golden. Open oven, pull pastry out slightly (enough to not burn yourself) and sprinkle pears with sugar and then resume baking for 3-5 min. Remove from oven, let cool slightly and sprinkle with toasted almond slices-as desired.
This could be served with some whipped cream or Greek style yogurt but we enjoyed it as is.
What a summer it has been! Between building passive houses, hula, my keiki having her first “summer school break”, and everything that falls in between, we’ve had a lot of fun. Earlier this summer we did a family beginners white water rafting trip with my keiki and her cousin. The girls LOVED it! They immediately wanted to go again. This past weekend we went again. The water was much lower making for a more technical trip. My keiki came out of the raft dry but still proclaiming her love for rafting!
We have gone as a family (adults only) on the intermediate and advanced trips in the past and they are always fun. My in-laws have been booking through Raft Masters out of Idaho Springs. Our first trip was three years ago in Canon City doing the Royal Gorge trip and since we have done Clear Creek in Idaho Springs. The guides are always fun, but I’ve really appreciated how great they are with the little ones. It’s exciting to get my cupkeiki out doing new adventures-and while she doesn’t paddle the boat she’s still getting a good challenge!
I’m looking forward to next summers water adventures, especially as my niece and cupkeiki start to participate in the activities with everyone!
Go child, catch the toads,
squish the mud between your toes
Go child, pick wildflowers,
be lost in your imagination for hours
Go child, be free in nature,
plan your future
Go child, be present- be grateful
Go child, stay wild.
Baked sweet potato, roasted tomato, chorizo, avocado, pumpkin seeds, chevre cheese and fresh basil.
When it’s hot, it’s hard to decide what to make. Something light, cold, sweet…that doesn’t always work so well for dinner. Well, at least not the sweet part. This satisfied my desire for something light-small portion, cold and sweet however mostly just come from the cheese. The rest of dinner was perfectly savory and filling.
The sweet potatoes were smaller in size. Washed first, cut in half, coated in olive oil and salt and baked at 400F for about 40min. The last 20min I added the tomatoes to tue sheet pan of potatoes, which here quartered first. The chorizo was sautéed with 3 cloves of garlic and half an onion.
It was certainly a dinner I’m looking forward to making again!
Another day, another diy. I have been curious what it takes to make chili oil, especially good chili oil. Something that always seems like a mystery, to me.
3/4 C. Canola Oil
3 Star Anise
1 small stick cinnamon
7 Tepin chilis, dried
1/4 Cup Crushed Red Chili Flakes
2 cloves garlic, minced well
Bring to a simmer the cinnamon, star anise, Tepin chile’s and oil over medium high heat in a heavy duty sauce pan. When oil begins to bubble, tune down heat to medium low and cook for 20 min. Remove from heat and allow to cool slightly-5 to 10 min. *always be sure to watch your oil while it’s cooking to avoid burning spices or your house down*
After the oil has cooled, add chili flakes and garlic to a heat proof jar or bowl. Slowly pour and stir oil over pepper flakes-use a strainer to catch the spices from the pan so that they can be discarded. Go slow so that the chili flakes and garlic don’t burn. *it will bubble as you pour the oil over the flakes and garlic, so pour safely* Allow oil to cool completely and then store in the fridge in an air tight container (glass).
*more chili flakes can be added to intensify the flavor. Also different types of chili’s can lend different flavors so it’s worth playing around with!
*use clean utensils to retrieve oil if using a jar to reduce the risk of contamination and spoilage.
These were taken a few weeks ago on our job site in Berthoud, CO.