It’s autumn and the colours are alive! The weather is trending toward cool, rain is frequent, the scent of apples fill the air, and leaves crunch underfoot. What’s your favourite part of autumn?
On our way back home from Denmark in April, we stopped off to visit Kuekenhof Gardens in Holland. Kuekenhof is open to the public for 8-weeks every spring. The gardens are an open-air display for Holland’s best bulb producers, who spend most of the year when the park is closed to the public refining their bulbs and tending their allotted spaces. It’s one of the most beautiful gardens that I’ve seen. Colourful and scented like heaven. Here are a few photos that I took during that visit.
Iced water with a slice of lemon, lotus candleholders and a silver vase with Bleeding Hearts.
. Content and photos © Misky 2013. Please do not reproduce without permission
Here’s something just for the fun of it! Play along if you wish or just read the comments.
My cupboards are filled with basic ingredients, very few packaged convenience food, lots of flour, lots of ground coffee and tea, several bottles of olive oil, dried fruits and massive amounts of nuts and seeds, oatmeal, cornflakes, granola, diet drinks, and a few jars of olives, artichoke hearts, and dried pasta.
Are your cupboards full of basic ingredients for cooking from ‘scratch’ or are they primarily packaged foods that you consider quick and easy to make?
Well, it beats me. I don’t know why. Facts are facts though, and every chef on telly peels their Portobello mushrooms. Even Jamie peels his. The contestants on Master Chef do, too.
So I decided to try it both ways. One peeled, and the other not. Same ingredients. Both on the same tray, baked at the same temperature for the same length of time.
Guess what? No difference whatsoever. If anything the unpeeled one held its shape a bit better. Now I don’t know why the professionals bother, and I wondering what’s up with it. Do you peel your large, flat mushrooms? Is there a benefit?
By the way, these were really yummy. A drizzle of olive oil, then topped with the chopped up stems, sautéed chopped garlic, fresh chives, and thin shavings of cheddar cheese and lots of pepper. We like pepper. Baked in a medium oven for about 12-minutes until the cheese blistered. I’ve also made these with pesto smeared into the dark gills, then sautéed garlic, chives and parmesan shavings. That’s good too.
I’d be very interested hearing if you peel your mushrooms!
Fyn is the area of Denmark where my husband comes from. It’s a lovely area, a small island, with rich history and scenery that inspired Hans Christian Andersen to write. Here are four photos that I took recently while we were clearing out my mother-in-law’s house, who recently passed away.
If wishes were houses, this house would be mine. It was for sale about 10-years ago, and I think I’ve missed my opportunity to own it. I’ve admired it for decades. It’s set on a small knoll with a forest behind it and a lake with a wildlife reserve at the front. To the left is a small road, and on the other side of the road is a harbour filled with sail boats. This photo is for my friend, Joanna: This is where I’d live if I could.
This was my husband’s grandmother’s farm house, which is a short bike ride from my mother-in-law’s house. When his family owned it, it was an apple farm.
Fields of daffodils in bloom near my mother-in-law’s house.
And another field a short distance from the one above. There are fields all around Vester Aaby with daffodils right now.
I hope that you enjoyed this brief glimpse into a small corner of Denmark.
She stirs warm green pashminas
of sun-drenched basil,
into misty verde days,
drifts into pasta.
Baby carrots dressed in orange
sweeter than candy
orangier than Halloween.
Peeled, cut and steamed,
slicked light with honey
Poetic form: Epulaeryu
Homemade Cut Flower Extender. This mixture is comparable to the little packets that you get with cut flowers. Works a charm!
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 2 drops bleach