Editor’s note: We’re taking the week off to recover from the holidays and spiff up the Emmet Street Creations Etsy store. While we’re off being lazy, enjoy this sloth video!
In the States, today is the traditional Thanksgiving holiday! We’re hanging out with friends and family, eating too much and being grateful for all of our blessings… including the opportunity to hang out with you on this little corner of the internet! Thank you for spending time with us!
Have a safe and wonderful Thanksgiving (or Thursday, if you’re not in the States).
A recent road trip to the Ozarks Mountains in Arkansas showed us some of fall’s finery
I know, I know–autumn doesn’t officially end until the winter solstice starts on Dec. 21. But, with the U.S. Election Day behind us, Veteran’s Day tomorrow and high school football championships coming upon us, it feels like autumn has come to an end.
The record low temperatures we’re expecting this week don’t help make the case that winter is still more than a month away. I’ve begun rotating my warmest sweaters and snuggliest slippers to the prime real estate in my closet, stocking up on my favorite teas and making a mental list of the books I want to cozy up with when the weather makes it unbearable to go outside.
While I’ve been making the mental transition to winter, I’ve been reminiscing about the things I’ll miss when I’m cooped up indoors, wrapped in a blanket. Before I got too weepy, I sorted through some pictures I took during the season to help me remember happier times.
Here are a few of the things I’ll miss seeing this winter…
Old barns and thriving corn fields
Bright blue skies with happy, fluffy clouds
Seeing old tractors out and about
Stumbling upon interesting critters in the garden
Finding quirky fall festivals like the Kidron Beet Festival (this guy took the prize for the largest beet, 19 1/2 pounds)
And avoiding scary things, like haunted houses.
So, what will you miss about fall? Do you find anything good about winter? Inspire me to get excited about entering the arctic season!
Isn’t that a lovely picture of dried loofah sponges? I wish I could take credit for growing these but alas, my loofah are still as green as can be.
Well, all of them except for this monstrosity.
Apparently someone got too busy and neglected her garden for a few weeks. This is not what I intended when I started this project but I’m not about to let a little setback deter me. In the spirit of Halloween, I’m calling this a zombie loofah. If you or someone you know is a zombie who needs a little exfoliation, drop me a line and this little gem is all yours. After all, zombies deserve smooth skin, too.
Loofah sponges are supposed to dry on the vine but since the weather is getting colder and mine are showing no signs of starting to dry out, I decided to take matters into my own hands. I removed one of the loofah from the vine and enlisted the help of a former Boy Scout to string it up like a Thanksgiving turkey. It is now hanging from a rafter in my garage.
I’m really itching to make a soap using loofah. For now, all I can do is be patient and let nature take its course.
I don’t know if it’s an evolutionary response to the change or seasons or just plain old cultural influence, but at this time of year my desire to eat a green, leafy salad for lunch is usurped by a ravenous desire for carbohydrates. But, I’m still a busy (and lazy) cook, so I need simple recipes to quell the beast that lies within.
This recipe fits the bill. You get your carb fix from the grain, but farro is also chock-full of fiber and protein to keep your motor running (unlike the sugar crash pasta gives you) until dinner. The sweet-tart of the cranberries and the crunch of the pistachios provide a nice contrast to the chewiness of the farro. It keeps well in the fridge (I actually think it gets better the more time it has to absorb the dressing’s flavors), making it a great thing to have on hand for lunchbox packing.
Give it a try and let me know what you think. If you have any other good uses for farro, I’d love to hear them!
Fall Dried Fruit, Nut and Farro Salad
Makes about 4, 1/2 c. servings
1 c. farro, prepared according to label directions and allowed to cool
1/2 c. chopped pistachios (I used roasted and unsalted nuts)
1/4 c. chopped dried cranberries
1/2 c. lime juice
2 T. honey
1 T. extra virgin olive oil
1/4 t. salt
In a large bowl, mix farro, pistachios and cranberries. Set aside. In a small bowl, whisk together lime juice, honey, olive oil and salt. Pour liquid into the large bowl and gently mix to coat the farro with the dressing.
Know someone who loves a light and tasty grain salad? It’s easy to share this recipe with them! Simply use one of the sharing buttons below (Note: If you’re reading this via e-mail or reader, you’ll need to link to our website to use the sharing buttons).