Tag Archives: Fall

10 Things I’m Thankful For This Thanksgiving

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By: Katie Austin

Thanksgiving is just around the corner and sadly, I think most of us are focused on Black Friday deals and the materialistic side of the holiday season.  Thanksgiving is a time to gather with family and friends, taking time out from our busy lives to show our gratitude and reflect on all that we have been blessed with.

Recently, I took a few minutes and jotted down ten things that I am thankful for.  It only took a few minutes and when I read what I wrote down, I had a different perspective.  My list is below and I think you will find a few that might be on your list, too.

  1. Be thankful you woke up to see a new day. Not everyone gets this opportunity.
  2. Be thankful for family and friends who love you.  My family and friends have been there with me through thick and thin. Without a doubt, I wouldn’t be where I am today without their support.
  3. When your husband/wife/boyfriend/girlfriend is in a bad mood or giving you a hard time, be thankful for having love in your life.  There are many people who will spend this holiday season alone.
  4. Be thankful for the ability to pay your bills and have a roof over your head.  People will spend this holiday season sleeping in homeless shelters, not knowing where they will stay next.
  5. Parents who raised us, changed our diapers, and put up with us as we found our way through our teenage years.  If they are no longer with you, take a moment to be thankful for the time you had with them.
  6. When you’re stuck in traffic, be thankful you have a car to get where you need to go and money to buy gas.  When I think about this one, it reminds me of how I used to have take the bus. There is nothing like standing out in the rain, watching others drive by in the comfort of their car.
  7. Be thankful that you have children to love and who love you, and remember that at least some of the time, they do get along.  If you do not have children, be thankful for the children in your life and the positive role model you can be for them.
  8. The ability to see the beautiful world around us.  If you get a free day, drive up to the Asheville/Greenville area and you will see the most wonderful colors of the season!
  9. Be thankful that you can read these words.  So many are unable to read and we take literacy for granted.
  10. Be thankful we live in a country where we have opportunities and the freedom to make choices. It could be far worse and I feel that better days lie ahead.

When you sit down with your loved ones for your Thanksgiving dinner, be thankful for everyone and everything that has made it possible. Cherish the time spent together and soak up all the day has to offer.

What are you thankful for?  Please post it here in the comment section so that we can grow our list of things to be thankful for together.

Wishing everyone a blessed Thanksgiving holiday filled with many wonderful memories!

OctoNovemCember

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By: Crisse Miller Kirby

Some nights, like tonight, I struggle with falling asleep too early and then waking up at random hours, only to struggle with falling BACK asleep. It is frustrating, to say the least. However, my random sleep habits are a discussion for another time. (I think I need to go back and watch my friend and fellow blogger, Roshanda Pratt’s video from a few weeks back!)

I often find myself perusing news sites just to see what is going on in the world around me. This morning was no different, and I came across the following little gem of an article (I hope that my air of sarcasm is detected): “’OctoNovemCember’? Retailers speed holiday calendar.” Without even reading the article, I knew, and you know too, what it will be about: the frustrating and aggravating ways that retailers shove holidays down our throats before we are ready.

Please don’t misunderstand me, I’m not some miserly curmudgeon who screams “Bah, humbug” at the mention of Christmas. I love Christmas. I love Thanksgiving. And I love Halloween. Yep, I do. I love all of them at their proper time of year, though. I would be okay if my local Wal-Mart put out Halloween and Thanksgiving fare roughly around the same time since it all sort of flows together: pumpkins, harvest time, etc. with a few ghosts and goblins thrown in for good measure. However, as I recently discovered at my local Wal-Mart, Christmas decorations and Christmas cards already line the shelves. What in the world? Halloween was still two weeks away! After that, we still had close to four weeks before we would celebrate Thanksgiving, and then yet another four weeks before Christmas!

Again, please understand, I KNOW that people are shopping for Christmas already. Heck, I’ve even done a little “shopping” myself, buying a few gifts back in August. The above referenced article suggests that we, consumers, have no one to blame but ourselves because we start shopping early. We want to shop early and be done. However, how many times have you put a Christmas tree on layaway? Honestly? People want to buy gifts for their children or spouses or parents early; I’m not looking for a special new ornament right now!!

And it’s not just the fact that we are seeing all of this before the other holidays that really chaps my hide; it’s the fact that we seem to be losing Thanksgiving in there all together. And, honestly, Thanksgiving, itself, can be a day full of memories and fun, just as Christmas can be. It is a time for my family to gather together at my grandmother’s house and spend the day picking at turkey, ham, vegetable dishes and more desserts than we know what to do with. It is a day of laughter and jokes and hugs and stories passed around about children and work and life in general without the hustle and bustle of opening gifts. It is about being thankful for having a wonderful family with which to gather. It is about being thankful that we live in the country in which we do live.

I realize that my little diatribe here will have little to no effect on retailer’s habits, but I’m curious to see how our readers feel. Does it drive you insane? Or do you like it? And if you do, why?

Let Them Eat Cake. I Mean, Candy.

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By: Elizabeth Webber Akre

Halloween is upon us.  As we all carve our pumpkins, string spider webs on our porches and hang skeletons about the house, the kids are eagerly anticipating one thing. No, it’s not dressing up in their costumes.  It’s not Halloween carnivals, nor the actual event of trick-or-treating.  It’s all about the candy.  Plain and simple.

Now, I’m a mom to a 6 year old. She’s like all kids: energetic, curious, funny, and she loves candy. So, like all good parents, my husband and I try to be conscientious about the frequency and amount of candy (and other sweets) she’s allowed to consume. We want her to continue to eat veggies and refuel her muscles with lots of protein, but sometimes it’s a battle.  We hear things like, “Did I eat enough to have dessert?”  I can’t even tell you how crazy this question makes me. I don’t want her thinking of a meal as a gateway to dessert. But, as often as I get annoyed and agitated about it, I try to talk myself down by reminding myself that she is, in fact, a kid. And to be quite honest, if she didn’t want candy and dessert, I’d probably be just as worried that something is wrong. (”Wait, she’s a kid and she never wants sweets?  What’s wrong?!?”)

So, let’s go back to Halloween. It’s all about the candy.  In recent years, many folks have meant well and handed out bags of microwave popcorn, little bags of “Halloween pretzels”, spooky bubbles, baggies of Halloween erasers and organic gummy stuff. The worst of all is the doling out of toothbrushes. What is this about?  Do we need to review what Halloween is about?  Really, people?  Really?

It’s about the candy- all about the candy.  As a kid, the best part of the whole evening was coming home and dumping it all out on the carpet and spreading it out to see all the goodies that I scored.

I even sorted the candy! Since I wasn’t crazy about Snickers, so those went to my mom.  No kid likes the miniature Hershey’s “special dark” and never has, but you have to hand it to Hershey’s.  They’ve continued making that vile candy bar in hopes that they’d eventually convince everyone else to eat it.  Thanks to that French woman telling us all how she doesn’t get fat, dark chocolate has finally gotten its 15 minutes of fame.  But, back in the 70’s, they just went in the trash.  I was a chocolate girl, so all the hard candy went to my friend Cathleen.  Suckers went into their own pile and were saved.  When all the chocolate was finally gone, the suckers were the last, sweet reminder of the Halloween spoils.  But you know what the best part of it all was?  On Halloween night, my parents NEVER told us “ok, just have 2 pieces and then we’re putting it away.”  They let us eat our candy. With reckless abandon, no limits, and no boundaries.  That is Halloween.

So, this year, my daughter is old enough to really take in all of the parts of Halloween: the lights, the jack-o-lanterns, the scary decorations, comparing costumes with the neighbor kids.  She’ll collect a lot of candy and her mouth may fall open when I let her dump it all out on the floor and take inventory. And, as much as I try to limit sweets every other day of the year, on the night of October 31st, my baby is going to truly experience Halloween. And the candy.  All the glorious candy.

Thanksgiving Treats Galore!

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By Shannon Shull

Even though it’s only October, holiday décor is already out in the stores, so I figure we might as well get a jump start on good ole’ Thanksgiving. As I’ve flipped through some magazines, I have come across so many awesome recipes that I could not resist sharing with you all!

The following recipes come from a fabulous site called www.spoonful.com. There are some seriously fabulous recipes on this site, along with great pictures. Below are some of my favorites from the site that are super cute! I can’t wait to try these out this Thanksgiving!

Marshmallow Pilgrim Hats

Here’s a treat that looks old-fashioned but is made with two favorite modern-day sweets: marshmallows and chocolate.

What you’ll need

  • 24 chocolate-striped shortbread cookies
  • 12-ounce package of chocolate chips
  • 24 marshmallows
  • tube of yellow decorators’ frosting

How to make it

  1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
  2. Melt the chocolate chips in a microwave or double boiler.
  3. One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
  4. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
  5. Chill the hats until the chocolate sets, then pipe a yellow decorators’ frosting buckle on the front of each hat.

Corny Cookies

These candy-topped treats are a blast for kids to help decorate for your feast — or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.

What you’ll need:

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vanilla frosting
  • Green fruit leather
  • M&M’s or Reese’s Pieces candies

How to make it

  1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.
  2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
  3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

Sweat Turkey Treats

What you’ll need

  • Oreo cookies
  • Royal icing
  • Whoppers candy
  • Candy corn

How to make it

  1. We used half an Oreo cookie for each body and an entire cookie for each tail, then used a dab of royal icing to affix Whoppers for heads.
  2. We piped on icing eyes and also used icing to affix the candy corn feathers and beaks.

Acorn Dough Nuts

What you’ll need

  • Chocolate Frosting or Peanut Butter
  • Donuts
  • Crumbled Toffee
  • Pretzel

How to make it

  1. Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.
  2. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.

The Fruit Gobbler!

It’s easy to assemble — and delicious to take apart!

What you’ll need

  • Bosc pear (head)
  • Melon (body)
  • Cheese (beak and tail feathers)
  • Red pepper (snood, feet and side feathers)
  • Raisins (eyes)
  • Grapes (tail feathers)
  • Bamboo skewers
  • Toothpicks

How to make it

  1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
  2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.
  3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

Aren’t these recipes fun!??  Do you have any favorite cute Thanksgiving treats? Do share!

Halloween Pumpkin Cheesecake Pie

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By: Brady Evans

There are not many things I miss about living in suburbia.  Yes, farm life is definitely for me.  However, we were pretty disappointed last year on our first Halloween on the farm.  We didn’t get any trick-or-treaters! Not even one. That’s definitely one thing I miss about city living: celebrating the wackiest ‘holiday’ of the year.

Just because we don’t have strangers knocking at our door asking for food, doesn’t mean we can’t celebrate with the best of them. Halloween definitely has the most potential for making awesome treats that go along with a theme.

One example: this spider-web-themed pumpkin cheesecake pie. Not only is it festive, but its flavor combination is out of this world (and slightly reminiscent of those muffins at Starbucks)! Now, I’m not a pro baker, so if I can make it, so can you! Just do yourself a favor and top the pie with a plastic spider, to really go the extra mile!

Halloween Pumpkin Cheesecake Pie (adapted and inspired from these recipes)

Ingredients:

For the pumpkin filling:

  • 1 15-oz can packed pumpkin puree
  • ½ cup evaporated milk
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 3 eggs

For the cheesecake:

  • 8 oz. cream cheese
  • 1 egg
  • 1 tsp vanilla
  • ½ cup white sugar
  • 1 9-inch chocolate cookie crust

To make the pumpkin filling: Beat eggs with sugar.  Add spices, pureed pumpkin, and evaporated milk.  Whisk to combine.

To make the cheesecake filling: Beat cream cheese until softened.  Add sugar and incorporate beaten egg.  Add vanilla.  Whisk until smooth.

To assemble pie: Pour pumpkin filling into cookie crust.  Pour cheesecake filling into a zip top bag and snip off end.  To make spider web design, lightly pipe concentric circles of cheesecake into the pumpkin filling.  Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, wiping the knife between drags. Bake in a 300 degree oven for 60 minutes.

Back to School

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By: Katie Austin

It’s that time of year when summer is coming to a close, when daily routines consist of packing lunches, participating in after-school activities, and completing homework assignments.  Wasn’t it just yesterday that summer began? Where did the time go? Time flies when you are having fun, and it goes even faster as you get older.

I bet that when I mentioned school you thought I was talking about my son, Brandon, who is starting his senior year in high school. I will definitely take the opportunity to talk about him because I am so proud of all that he is accomplishing as he gets ready for his next chapter.  Actually, the student I am talking about was me! Yep – I am back in college as a part-time student at the University of South Carolina.  I can’t believe that I am once again a student who has homework assignments and tests.  I thought it was time to tackle another bucket list item – finishing my Computer Information Systems (CIS) degree.

Why go back to school? I want to finish what I started so many years ago.  I figure that if I can beat cancer, I can certainly finish my degree!  However, you don’t need cancer to motivate yourself to accomplish what is on your bucket list.  Pick one thing, make it a priority, tell yourself that you are important and that you can reach any goal you set as long as you continue to believe in yourself. Since I have a job, I can’t go back to school full-time, so I plan to take 2 or 3 classes a semester. I’ll keep chipping away at my dream of one day walking down the isle with my degree in hand. I will get there one day, and I will take it one step at a time until I reach the finish line.

This semester, I am taking 3 classes. I start my day at 5:00am, go to work, attend classes in the evenings, and get home between 8 and 9pm. One of my classes is Business Writing, which is every other Saturday starting at 9:00am and ending at 1:30pm.  I am sure many of you are thinking “Why take a class on Saturday?” For one, it is only every other Saturday and, most importantly, there are only 9 class days needed to complete the course. Despite homework, projects and the occasional quiz/test, it has been the easiest of my classes.

Are any of you back in school or taking classes outside of work?  Or are you tackling a different item from your bucket list?  Please share your story and your tips to stay motivated!

Wishing everyone a blessed day and hope to hear from you soon :-)

It’s Pumpkin Spice Season!

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By: Mary Pat Baldauf

Ahhh, how I love Starbucks’ Pumpkin Spice Latte! Although it comes out in early September, when it’s still plenty warm – hot, even – its arrival signals the start of Autumn for me. With my transition to healthier eating, I’ve mostly switched to Pumpkin Spice K-Cups, but every now and then, I still treat myself to a Pumpkin Spice Latte.

That being said, I was shocked to see in the October issue of Prevention that a 16 ounce serving of Pumpkin Spice Latte has:

  • 380 calories, as many as seven Chips Ahoy! cookies
  • Eight grams of saturated fat, 40% of your dietary reference intake
  • 49 grams of sugar, nearly double the amount found in 16 ounces of cola
  • 51 grams of carbohydrate, almost as much as four slices of white bread

As Sister just so wisely said, “That’s why you can’t get them all year long.” Touche!

I recently stumbled upon a fabulous Pumpkin Spice Smoothie recipe on an equally fabulous website, Healthful Pursuit. Compared to the same size Pumpkin Spice Latte, it has half the calories and sugar, a third less carbohydrate and even a nice amount of fiber! Given that, I think you could add a little whip with no guilt!

Another treat I’ve tried and loved: Crock Pot Pumpkin Spice Steel Cut Oats. Hearty, easy and delicious!

What is YOUR favorite fall food? Have you found any healthy alternatives? Please share them!

Pasta with Roasted Balsamic Vegetables

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By: Brady Evans

It is football season! That means a couple of things.

My Sunday night love of watching 60 Minutes on CBS will be inevitably delayed an indeterminate amount of time each week.  The football games ALWAYS run over the alotted time but NEVER by the same amount, so I find myself dashing in and out, checking the football clock not because I care about the game, but trying to see if I can fit one more chore in before the tick tock tick tock of my favorite show.

It is football season! That means I can’t accidentally wear orange or the locals will think I’m pulling for the rival, and I’ll be blacklisted.

It is football season! Gameday traffic and the TV on during Thanksgiving dinner, and friends being unavailable because they watch football and I don’t.

It isn’t that I hate football.  I just hate how my non-football oriented life is interrupted.  In case you’re like me and you’re trying to delay the season little by little, then put away your chili recipe and your hot wing cravings and enjoy this meal of waning summer produce.  It is loaded with veggies and seasoned simply with high quality balsamic vinegars and olive oils.
Pasta with Balsamic Roasted Vegetables (adapted from Epicurious)

Ingredients

6 ounces pasta, cooked according to package directions
2 yellow squash or zucchini, sliced
1 onion, sliced
3 roma tomatoes, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 T balsamic vinegar
1 T basil infused olive oil
salt

Instructions

  1. Preheat oven to 425 degrees.
  2. Whisk together garlic, olive oil, and vinegar.
  3. In a large bowl, toss vegetables with balsamic mixture until completely coated.
  4. Spread vegetables on a roasted pan and cook 20-25 minutes until browned.
  5. Season with salt.
  6. Toss with warm pasta.

Fall Essentials: Blazers

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By: Staci Rutherford

Blazers are a key element in my fall wardrobe since they are extremely versatile and make it easy to put together a polished look.  It has become a staple in my wardrobe that can be worn to the office with a pencil skirt, pants or a shift dress, and on the weekends with a fitted tee and jeans.  Since I work at a law firm, I rely on blazers for a professional image that still allows me to show off my personal style. With hundreds of styles on the market, I did a little research so I could share shopping tips to help guide you in determining which blazer is the perfect one for you.

Tip #1:  Select a style based on where you are going

Before selecting the right style, keep in mind where you are going to wear it – is it strictly for the office, going to a party, date night or running errands on the weekend?  Go with a classic single-breasted blazer in a neutral color when you want your blazer to serve many purposes.  Consider a more fun color or print when you want to take your look from day to evening.  Remember, blazers can be paired with trousers, skirts, and dresses, so make a mental note of what you already have in your closet to determine which style goes with what.

Tip #2:  Choose good quality and easy-to-maintain fabric

Blazers are available in a variety of fabrics such as cotton, silk, polyester, wool, knits, and blended materials.  Keep in mind which fabrics are easiest to maintain. For example, a cotton blazer can be machine washed while wool or silk blazers will need to be dry-cleaned.  Also, blazers in high quality fabric can keep the ‘same-as-new look’ for years.  Check the stitching and other details to determine whether it is good quality and worth the price.

Tip #3:  Make sure it fits your body type

Blazers should have a snug fit without being too tight or loose at the shoulders.  A curved seam at the torso often provides a better fit.  Some blazers have a slit at the back for more comfort.  Remember to try it on with a shirt underneath to determine if you are able to button it.  Don’t be afraid to go up a size or to have it professionally altered to get the perfect fit that flatters your shape.

Now that we have covered how to shop for your next blazer, check out my favorite far-from-ordinary blazers that will instantly update your wardrobe.

Toby Textured Blazer in African Amethyst, Price: $139.00 at Chico’s

Gap Pointe Academy Blazer in Fuchsia Shock, Price: $88.00 at Gap

INC International Concepts Boyfriend Blazer in Turq Dove, Price: $89.50 at Macy’s

Artdot Blazer, Price: $138.00 at Madewell

Anne Klein Houndstooth Jacket, Price: $149.00 at Nordstrom

Fantasy Fabric Blazer in Red, Price: $129.00 at ZARA

C.Luce Stripe Blazer, Price: $89.00 at Piperlime

Amazing Appetizers for Football Season

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By: Shannon Shull

Woo Hooo!!! It’s Football Season!!! Yummy finger foods are an absolute requirement for tailgating or watching football at home! No matter what team you’re rootin’ for, amazing appetizers are sure to please as you cheer on your home team.

One of my dearest friends gave me a fabulous cookbook several years ago and it quickly became one of my absolute favorites. It’s Taste of Home’s “The New Appetizer: The Best Recipes For Today’s Party Starters.”  I just have to share some of my favorite recipes with you all. All of these have been total hits every time I’ve made them!

Bacon Wrapped Water Chestnuts

1 pound sliced bacon (I use turkey bacon!)

2 cans whole water chestnuts, drained

½ cup packed brown sugar

½ cup mayo

¼ cup chili sauce (I use Sriracha Hot Chili Sauce – this stuff rocks!)

Toothpicks

Cut the turkey bacon strips in half, cook them in skillet – but don’t let them get too crispy! Wrap each water chestnut with a strip of bacon and secure with toothpick. Place in an ungreased baking dish. Combine the brown sugar, mayo and chili sauce (I add more chili sauce if I know my Dad or anyone else who LOVES hot stuff will be partaking of this dish!) Bake uncovered at 350° for 30 minutes or until hot and bubbly.

You will find that it is impossible to eat only one!

Mozzarella Puffs

*These tasty things are super easy to make! And even my pickiest child eats them!

1 tube of refrigerated buttermilk biscuits

1 teaspoon of seasoning – can use Oregano or I like to use Lawry’s seasoning salt & pepper

1 block of mozzarella cheese

Pizza Sauce (or I’ve even used good ole’ Ragu Spaghetti Sauce)

Make an indention in the center of each biscuit, sprinkle with your seasoning of choice. Cut the mozzarella into cubes and place cube in center of biscuit. Sometimes I add a small spot of the sauce before pinching the dough tightly around the cheese to seal. Place seam side down on an ungreased baking sheet. Spread pizza sauce over tops. Bake at 375° for 10-12 minutes or until golden brown.

These yummy puffs are so easy and filling for any gathering!

Veggie Spiral Sticks

*These appetizers look pretty and provide a bit healthier munching option!

Carrots

Asparagus – fresh and trimmed

Tube of refrigerated breadsticks

Egg whites, beaten

Parmesan Cheese

Oregano or other Seasoning Choice – (again, I love to use Lawry’s & Pepper)

Cut carrots lengthwise into quarters. In large skillet, bring 2 inches of water to boil. Add carrots; cook for 3 minutes. Add fresh asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.  Cut each piece of breadstick dough in half. Roll each piece into a 7 inch rope. Wrap one rope in a spiral around each veggie. Place on baking sheet coated with nonstick cooking spray; tuck ends of dough under the veggies to secure.  Brush with egg white. Combine the parmesan cheese and your seasoning, then sprinkle over the sticks. Bake at 375° for 12-14 minutes or until golden brown.  I like to offer BBQ sauce for dipping – or of course can offer ranch dressing, which you can dip anything into!

Let me know if you try any of these recipes out.  And please do share any fabulous football season appetizers you’ve scored with!  Here’s to a college football season full of fantastic foods!