"She had only to stand in the orchard, to put her hand on a little crab tree and look up at the apples, to make you feel the goodness of planting and tending and harvesting at last."~ Willa Cather
Hello, dear friends! Did I already say, I do so love this time of year? ;O)For me it is a little bit of a rest, as the garden's do not need too much attention. I concentrate more on the inside with cleaning, decorating, cooking and knitting. I am also learning to crochet! I already love it.
Harvest Time for Cotton (this cotton field is very near to our home)
"All still when summer is over
stand shocks in the field,
nothing left to whisper,
not even good-bye, to the wind.
After summer was over
we knew winter would come:
we knew silence would wait,
tall, patient calm."
- William Stafford, Tragic Song
Fall Tassels (the tutorial is on the left side bar)
Knitting in bed with Miss Flora...
This is the result~dish cloths for my mother. These do not take much time and are a good project for beginning knitter's!
How to make a simple dishcloth/facecloth:
Use 100% cotton - worsted weight yarn
Size 7 needles
Cast on 4 stitches
Knit 3 rows of 4 stitches
knit 2 YO knit to the end
continue until you have 43 stitches
Next row knit 1, knit 2 together YO knit 2 together, knit to the end
When you are left with 4 stitches bind off
Roast Pork with Baked Apples and Cider Gravy Recipe
Comfort food for Fall ~ This was absolutely delicious and will definitely be a fall tradition.
Pork:
2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage leaves chopped
Small bunch thyme leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
Apples:
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice
Directions:
Preheat the oven to 375 degrees F.
Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.
I believe this is a Tyler Florence recipe.
I hope you all have a very lovely weekend with friends and family! Eating the comforts of this season, gathering around in candle lit back porches, telling stories and enjoying the cool breezes of September nights as we sail right on to Autumn.
"Withered vines, gnarled trees, twilight crows,
river flowing beneath the little bridge,
past someone's home.
The wind blows from the west
where the sun sets, it blows
across the ancient road,
across the bony horse,
across the despairing man
who stands at heaven's edge."
Ma Chih-Yuan, Meditation in Autumn
Translated by David Lunde