My summertime flowers are still going strong. Though a few have bloomed their last, in many instances they have left behind beautiful pods and seed heads. I used several of these in two summertime bouquets for my table.
Here’s a close-up view of several of the pods in my bouquets. Flowers used in the bouquets: white hydrangeas, sunflowers, zinnias, rose, rudbeckia, bee balm, and blue perennial lobelia.
September is here…school begins…the bliss of summer ends. Happily, Autumn has its own joys…and apples are tops on my list of seasonal favorites.
I bought a small basket of Gala apples at the local farm market. Galas are one of my favorite apple varieties. I enjoy using them to make a delicious side dish of baked apples. (With whipped cream on top, baked apples can also be a delicious dessert.)
Core and slice the apples thin. No special measurements, slice up as many as you think you will eat in one sitting, or cut a few extra for leftovers.
I like to cook baked apples in glass bakeware. Place apples in baking dish, dot freely with butter, sprinkle top with brown sugar, and add a sprinkling of cinnamon. I sometimes also add a pinch of salt. Bake at 350, covered with foil or a lid for about forty-five minutes. Enjoy!
