A Turn of the Season
An early artic blast threw a nasty reminder that Autumn may be briefer than hoped-for and Winter is close at hand. We received some early snowfall dusting accompanied by wind and temperatures in the teens. While we are expecting a short reprieve later in the week, I don't expect it to last for long. The garden now looks like this... (we left the kale in hopes it might stand the cold a little longer, but its pretty frozen today).
That also reminds me to ask you to make sure you're feeding your birds now. If not, your trees are fair-game.
But these woodpeckers are quite willing to use a suet feeder and the female cardinal, in this picture from yesterday afternoon, looks happy to know the feeder is plump with chow.
The turning of seasons...always a bittersweet passage, not for the faint of hearts.
Seems like the perfect day to fill the house with chocolate fragrance, so why not try something fitting like this?
Preheat oven to 350 degrees, prep a 7”x11” or 8”x8” cake pan.
Melt together :
1 stick of butter
6 oz. semisweet chocolate chips
Remove from stove , add:
1 tsp. Vanilla extract
½ cup pure cane sugar
1 tsp. Instant coffee granules
2 eggs, beaten
1 cup all-purpose flour
½ tsp baking soda
When batter is mixed, you may add additional chocolate chips or toasted nuts, if desired.
Turn batter into the prepped pan and bake 25-30 minutes until done.
Cool, slice, sprinkle with powdered sugar.
Enjoy in a warm house,looking out through frosty windows as the sun sets at 4:30!