Love, Laughter, and Life

Adventures With a Book Lover


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Pumpkin Patch 2020

In the year 2020, everything changed. Yes, we all know this.

Each year, I’ve planned a pumpkin patch outing with my grands. This year, we were lucky to find one (a pumpkin patch, not a grand). And this year, I had separate trips with the two families, mostly due to scheduling, but also . . . 2020.

The Quantrells went with me on a very rainy day to Washington Fruit and Gift Shop at Barrett Orchards. We’ve used Barrett’s displays as backdrops and adventures before, but never on such a wet outing. We were the ONLY people outside and inside other than employees. Though adults and children alike were damp and dripping, pumpkins were chosen and lovingly carried home for fall fun. Papa broke my rule (see below) and carried out Donavyn’s huge pumpkin.

The Aucutts went with me to Dagdagan’s Fruit and Vegetable Stand, where the owners conveniently displayed a mini straw bale maze filled with piles of pumpkins. We were the only ones in it for most of the time and need only don our masks to go inside to pay for the chosen orbs. I might say, the older they get (the grands) the larger the pumpkins they choose. My rule: you have to be able to carry it. That sort of helps me out.

Both Hayden and Donavyn (oldest child in their respective families) chose close to 30-pound pumpkins. An oldest thing? A boy thing? Who knows. Autumn, the youngest, chose three mini pumpkins, caring for them as a mother would her young children (or stuffed animals). Gage chose traditionally and Khloe went with a white pumpkin, though she also leaned towards a larger choice.

Happy Fall to all!


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Make It Monday: Rustic (very) Apricot Galette

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This lovely treat was an experiment from the get-go, but worth every creative independent choice I made in the process.

First, the recipe said 6-8 apricots. I stopped at Barrett Orchards (Washington Fruit Place)  to purchase apricots. A HUGE bag, with possibly 20 apricots. And cherries. 2 pounds, Rainier and a different red cherry. I can’t remember the name. The recipe does not call for cherries, but I’ve been craving them.

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Then. The recipe says refrigerator pie crust. Nope. First. It’s not whole wheat. So I searched for a simple whole wheat pie crust recipe. Quite simple, but did not make very much. Or roll too thin.

Mixed the cream cheese mixture to put on the crust and realized this is more like an apricot cheesecake, but with less filling. I also reduced the sugar. Added it to the too small crust. So beautiful!

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And then apricots. It only took 3 to cover the top. I still have way too many for 2 people to eat before they are overripe.

Brush the crust with egg white. What crust??? There was barely enough to fold over. Ok. There wasn’t even enough to fold over. But I did my best to brush the crust edges. Sprinkled a little raw sugar on it like the recipe said. Barely any.

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So now I have a lovely rustic apricot galette! We can’t wait to have it after lunch. Or for lunch.

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I’m sorry, but I don’t know which magazine I tore this recipe out of…usually the pages have the name at the bottom. Thanks to Trinity Fruit Company for sharing this recipe!

Next time, I will search for a different crust recipe. And try to make a larger, more rectangular galette, due to the size of our cookie sheet and RV oven. One doesn’t bake big items in an RV. And use more apricots.

Bon appétit!
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