Saturday Faves

"October"
by John Updike

The month is amber
Gold, and brown.
Blue ghosts of smoke
Float through the town.

Great V's of geese
Honk overhead,
And maples turn
A fiery red.

Frost bites the lawn.
The stars are slits
In black cat's eye
Before she spits.

At last, small witches,
Goblins, hags,
And pirates armed
With paper bags,

Their costumes hinged
On safety pins,
Go haunt a night
of pumpkins grins.

Cinnamon Roll Apple Cobbler

https://sockfairies.blogspot.com/2018/08/cinnamon-roll-apple-cobbler.html

Nutty Apple Cake (recently updated photo)
https://sockfairies.blogspot.com/2017/09/nutty-apple-cake-with-warm-caramel-sauce.html

Roasted Pears, Brussels Sprouts and Cranberries

Cook's notes: Though Brussels sprouts can be an acquired taste this recipe brings out the sweeter side of Brussels sprouts with the added roasted pears and cranberries. A wonderful side dish for any meal. To mix it up you can add nuts like almonds or walnuts, or swap the pear for an apple. Make sure you use pears a little on the under ripe side so they don't turn to mush on you. Anjou or Bosc pears work the best for this recipe. Recipe serves 2-3 and can easily be increased to serve more.
Ingredients:

• 2-3 cups Brussels sprouts– cut the stem off and halve lengthwise, and quarter
• 2 medium pears, cut into large chunks
• 1-1/2 tablespoons olive oil or Lemon Olive Oil
• 2 tablespoons pure maple syrup
• 1 teaspoon Saigon cinnamon
• Dash of salt and pepper, to taste
• Red onion rings
• 1/3 cup dried cranberries
• 1/.3 cup walnuts or pecans, chopped 

Directions:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• In a bowl add maple syrup, cinnamon and olive oil. Mix and add in cut Brussels sprouts and pears. Salt and pepper to taste. 
• Spread mixture on baking sheet and roast 15 minutes, stir after 10 minutes.
• Add cranberries and nuts and cook 3 minutes longer.
  
  Fall New England Scenery 

HAVE A WONDERFUL WEEKEND