Cozy Mornings

Some of you got snow this weekend, we haven't been so lucky.  We wake every morning with heavy frost and low lying fog.  Makes me want to crawl back in bed with my morning cup.

Clockwise from the top:

Beige and Black Wrist Warmer and Hat Set by elde, $60

Extra Large Dog Bed Duvet Cover by BowWowBeds, $40

Unisex Socks by RGideas, $34

Vintage Shenango Cups from oldschoolfarm, $17.50

Autumn Arrives

The past week was in the 80s and I hate to complain about non-freezing weather, but with my recent hot flashes I could have really used some cooler temperatures.  The cold front moved in tonight bringing rain followed by a rich pink sky. 

Dress Yourself in Handmade: Suit Up

Menswear is still hot this season, with all it's sharp angles and leather.  I need another rain hat to protect my freshly straightened hair too.

Clockwise from the top:

Sting Jacket by threelittleducksaust, $220

Briefcase in Java Brown II Leather by jennyndesign, $232

Women's Rain Hat by moaningminnie, $55

XO Posts by foundling, $45

Dress Yourself in Vintage: Fall Farmers Market

The outdoor farmer's market is ending soon and with these chilly mornings I need to add a layer and maybe some boots.  We're very lucky in Geneva to have a winter market hosted by Inglenook Pantry, I can't wait for all the fall cheeses and root vegetables!

Clockwise from the top:

Vintage Pendleton Wool Sweater from meadowlark, $43

Vintage French Leather Drawstring Bag from bOmode, $79

Vintage ID Bracelet from jeanjeanvintage, $32

Soft Tan Leather Boots from OceanSwept, $94

Fall is Creeping In

Fall is slowly creeping in, with 50 degree nights and crisp breezes. I had to put the down filled duvet on the bed this week, making it hard to climb out of it's toasty warmth in the morning.  These items capture the autumn feeling that's spreading through our house, cozy beds, turning leaves, seasonal baking and cooking and sweet accessories.

Clockwise from the top:

The Color of Winter Leaves III by judemcconkey, $12

Wool Cabled Knit Pillow Sham by PreciousKnits, $79

Butterfly Hair Clip Set in Pumpkin Pie by paperdollaccessories, $6

Rustic Cutting Board in American Cherry by grayworksdesign, $85

Photo of the Day - Jinx's High Jinx

This is a vintage fruit crate I use as a backdrop for photographing jewelry - Jinx never fails to creep inside and make herself comfortable.  Sometimes she sticks her paws out of the hand holds to freak me out.

From the Kitchen: Roasted Acorn Squash

Yesterday was National Acorn Squash Day - how did you celebrate?  No really, it was. I just happen to have one sitting on my counter because the crisp Fall weather had lured me into buying things like apple cider and gourds (and cinnamon donuts).

I love roasting squash but my new hand/immersion blender has made the prep so much easier.  I got it at Costco and I've already used it for soups and smoothies and it comes with a whisk attachment - which makes quick work of scrambling eggs in the morning before school.

This isn't really a recipe so much as an outline.  Add whatever seasonings you like, I think cinnamon would be perfect, or even some heat with red pepper flakes? Squash is high in beta-carotine, fiber, vitamins B and C - plus it's a yellow - I try to eat the rainbow everyday (although some days gummi bears supplement the color chart).

This is going on the Thanksgiving menu since it can be made 1-2 days beforehand and reheated with the turkey.

Roasted Acorn Squash (or any winter squash/gourd)

1 acorn squash
2 tablespoons brown sugar
2 tablespoon butter
kosher salt
pepper
dash of cream (if you like that kind of thing, which I do)

Preheat the oven to 400.  Cut the squash in half, I use a rubber mallet to help it along.  Scoop out seeds and score the inside.  Rub 1/2 tbsp of butter on each side, sprinkle with kosher salt and pepper and 1 tbsp of brown sugar in each half.

Place a cooling rack inside a baking sheet to elevate the squash - this prevents the skins from burning.  If you don't have a rack that fits in your pan/sheet, just add a little water to the bottom of the pan.

Place in the over for about an hour, depending on the size of your squash.  It should be a toasty golden color when done.  Let them cool for a good 15-20 minutes, more if you have the time (makes it easier to handle them).

Scoop out the roasted squash into a mixing bowl, add another 1 tbsp of butter, a dash of cream or milk and use a hand blender to puree it.  You could also use a blender or food processor.  Add salt and pepper to taste.

My husband calls it baby food, but he took two helpings so who's the baby now?  You can certainly make this recipe more healthy by omitting cream, using less butter, salt or brown sugar, but why would you want to do that?

Printable Recipe Card - Roasted Acorn Squash