All Things Autumn

I've been so busy lately it's been hard to even think of what to blog.

Then as I was talking to my dearest friend she reminded me there is still beauty in the world such as Autumn. This is what makes me miss home the most; the crispness of the air, the colorful symphony of leaves, warm cider and the smell of pumpkin spice. I guess the Northeast is starting to feel a little bit of Fall weather and as the kids head back to school what I would give to have it blow our way. It will be quite some time before Fall finds it way to Texas but oh how I love it and I am devoting today's blog to all things Autumn.





You can't feel the nostalgia without the smell of fallen leaves, a freshly carved pumpkin, cider simmering on the stove or a pumpkin pie in the oven. Thank goodness for Yankee Candle for recreating those wonderful smells! I noticed the other day my tart canister is pretty low and its getting time to stock up. I checked out Yankee Candle and they have new fall scents out. Some of them are Autumn Woods, Cider Web, Fall Festival, Frosted Pumpkin, and Pomegranate Cider.


My favorites that I usually buy are Spiced Pumpkin, Autumn Wreath and Harvest. I can almost smell them as I type!




Autumn always feels cozy and I love all of the warm colors. Check out these ideas I found.





I can definitely picture myself sitting here enjoying a nice glass of wine.






And no Autumn day would be complete without a good hearty soup! I was searching for recipes and stumbled upon this one. The name alone peaked my curiosity and looks delicious. Best of all it's vegetarian!

EMERALD BUDDHA SOUP This vegan stew is speckled with barley and beans and fragranced with flavors from the spice trade. Top it with mint pesto made from 1 cup fresh mint pureed (in the food processor or blender) with 1 tablespoon each of olive oil and garlic, or use purchased pesto. 2/3 cup dried pinto and/or kidney beans 1 tsp. salt 2 cups chopped onions 1 Tbsp. olive oil 5 cups vegetable stock or broth 2/3 cup French green lentils, rinsed and drained 2/3 cup pearl barley 1 Tbsp. minced garlic (6 cloves) 1/2 tsp. ground turmeric 1/8 tsp. ground cumin 1 15-oz. can garbanzo beans, rinsed and drained 1 tsp. salt 1/4 tsp. ground black pepper 4 cups baby spinach (or 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed and well-drained) Pesto (optional) (see intro, above) 1. Rinse and drain pinto beans. Place in a large saucepan with 4 cups water. Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand 1 hour.) Drain and rinse beans. Add 4 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Add 1 teaspoon salt and cook 30 minutes more. 2. Meanwhile, in a Dutch oven cook onions in hot oil until golden. Add stock, lentils, barley, garlic, turmeric, and cumin. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 hours. Stir in garbanzo beans, 1 teaspoon salt, and pepper. Cover; cook 30 minutes more. 3. Stir cooked pinto bean mixture into lentil mixture. Cool slightly. Add spinach at last moment to just wilt. Add additional water, if necessary, to desired consistency. Serve with pesto, if desired. Makes 8 servings. MAKE-AHEAD DIRECTIONS: Make the soup up to 3 days ahead, leaving out the spinach until ready to serve. Cook and stir over low heat until heated through. Stir in spinach.

Winter is an etching, spring a watercolor, summer an oil painting
and autumn a mosaic of them all.
- Stanley Horowitz