Easy Cinnamon Sauteed Persimmons

Almost 500 persimmons were gleaned off the happiest little tree a couple of weeks ago by the Mister, Em, and me. Fuju Persimmons are the kind that you can eat right off the tree, like an apple. Throw them in a pan for a few minutes and they get softer- and sweeter.

Sauteed Cinnamon Persimmons

2 TB ghee (or other quality fat: coconut oil, butter, bacon drippings, etc)

6-8 persimmons, sliced and seeds removed (I do not peel)

1-2 tsp cinnamon (I like to go big with cinnamon)

pinch of Himalayan pink salt

* a few slices of apples add quite a bit of sweetness and deliciousness

Heat pan first. 

Add fat until melted.

Toss in just the persimmons and other fruits if using.

When beginning to brown, turn off heat.

 Toss with cinnamon and pinch of salt.

Enjoy!

You might enjoy:

Nourished Kitchen has a full post on why her family, like ours, keeps a good stock of ghee. I trust her recipes and information as a valued source to nourish my family with food.

I keep track of recipes I've tried- and want to try- on Pinterest. Join me there and let's share!

This would be sooo good in Baked Oatmeal with extra chopped apples thrown in the pan.

Random joy: Bill Murray "You're awesome" bath mat. Because you are. And you have to shower anyway so why not be reminded?

xo,

Amy

Dried Apples for Food Storage and Winter Snackin'

A canners dream. A lug of apples or pears, spray free and picked that morning for $8! Two please! Now...to put them up. First thing was dried apples.

Wash, core (I don't usually usually core tiny apples), and slice your apples. You can peel but being spray free I didn't bother.

To keep your apples from browning when drying, you may choose to pre-treat. This is mostly for aesthetic reasons, but it can also help your apples to retain more Vitamin A. I skipped this step but I actually do it most of the time. As you slice, toss them in a large bowl or pot with:

• 1 cup lemon juice and 2 quarts water 

OR

• 2 Tablespoons absorbic acid in 2 quarts water

Make sure they aren't in there for more than 10 minutes. Soggy apples are no good. Pat dry and pop on the dehydrator. Each one varies but mine took 16-24 hours. Some took the lesser, some more depending on their size. Look for leathery fruit with no stickiness or visible water when cut in half. Cool. Seal up in jars, vaccum pack bags, or Ziplocs. Keeps for 6 months sealed in a cool dark place, up to a year in the freezer.

You can also try them in the oven. Instructions are here, here, and here.
Enjoy!
xo,
Amy

Hearty Lentil Soup with Kale

Sometimes, my soup starts out with a theme. Like...lentils. Most often, simmering pots on the stove are the result of what needs to be cooked up in the fridge, pulled from the garden, and what I came home from the farmers market with. I rarely follow the same recipe twice. Don't have potatoes handy but the celery needs to be used up? Use it! Only have two carrots but ten pounds of potatoes? You know what to do. Throw them in the pot! Follow this recipe loosely. Don't run to the market for another carrot or kale. Use what you have and enjoy.

Ingredients:
3 TB olive oil
3 cloves garlic, smashed
3 large onions, chopped (about 1.5 cups)
4 carrots (about 3/4 cup)
3 medium potatoes, chopped (about 2 cups)
1-2tsp kosher salt
1 pound lentils, rinsed and picked through
2-3 quarts chicken or vegetable stock (water will do in a pinch)
             *I use 2 for a hearty soup, use 3 if you prefer soupier soup
1tsp cumin
1/2tsp coriander
salt and pepper to taste
1 small bunch kale

Optional Add-ins:
1 ham bone will add soooo much flavor
sliced chorizo (you can see some in the pot)
crumbled, cooked bacon
leftover ham
1/2cup chopped celery
1cup tomatoes or 1 15oz can tomatoes
more of this, less of that

Cook:
Heat the oil in a large Dutch oven or pot.
Add onions, garlic, carrots, potatoes, and salt. Cook 8-10 ten minutes.

Add lentils, stock, cumin, coriander, and any meat you might be adding. Turn it up to high heat and bring to a boil. Turn the heat back down to simmer 30 minutes, until lentils are tender.
 I prefer UNcovered to great a super hearty soup, covered will retain more liquid.

Add kale, simmer another 5-10 minutes. Enjoy! For more of my favorite recipes, follow along with my Pinterest board, Eat!
xo,
Amy

Happy Fall! My Hopes for the Season

Enjoying breakfast on the porch this morning.

It's the day after Halloween! Time to get started planning and making holiday goodness. This is the first holiday season as a family for my Fisherman and I, plus the wee one on the way. Being on bedrest, moderate or not, it's a humbling chance to slow down. Soak up the season. Enjoy tiny moments. My hopes for celebrating the season:

• not spend any money on decorations, including a Christmas tree. use what we have, make the rest, use nature to bring the season inside. 
• purge even more of my own holiday decoration collection 
• make a short list of simple gifts to make and share and stick to it. 
• spend time on handmade cards. mail early.
• above all else: keep it simple and roll with it.

Bam. That's really just about it. How do you hope to celebrate this season?

xo,

Amy

How to Make an Owl Cupcake DIY

 A long time ago in a galaxy far, far away, I had a cupcake company. This little cupcake tutorial was shared on my former cupcake blog and I'd like to share it with you here and now. Owl cupcakes. Happy Fall!

Supplies:

• cupcakes. any flavor. mine are coconut vanilla bean
• white buttercream frosting
• walnut halves
• Lifesavers, I used gummy
• chocolate chips
• coconut flakes, toasted or untoasted
• Milk Duds

1. Slather a messy swirl of buttercream on top and spread to cover. You don't need a lot, this is just to glue your goodies on.

2. Grab the bottom of the cupcake, turn it over and roll the top in coconut to cover. Gently so it stays a bit fluffy and isn't totally mashed into the frosting.

3. Using Lifesavers for eyes, put them in place. Add chocolate chip to the center.

4. Turn the walnut half on it's side and make grumpy or perky brows, depending on your mood.

5. Turn the Milk Dud on it's side for a wee beak.

For more sweet ideas, follow along with my Pinterest board, Eat: Sweet!
Enjoy!
xo,
Amy