Just back from a walk and the smell of fall echoes through the crisp air. My neighbor down the street was mowing his leaves as we walked by, and on the way back home the scent of woodsy leaves filled the air. I love that smell! There's no way of recreating the scent except by Mother nature.
Even though we're moving fast speed ahead into the holiday season at the shop, I'm still relishing Autumn leaf by pumpkin, by leaf... We have a buckeye tree down the street, and this time of year their horny shells pop open to release the good luck charm.
My aunt Vivian writes me little letters, and I always enjoy reading. Her perspective on life is a healthy one. I'm blessed to have such a great aunt!
The past few days, and I've been feeling grateful for many things, and many things over. My heart has been broke over hearing the loss of a friends, daughter unexpectedly and sudden.
Any more, I have learned to live one day at a time, simply because there's no guarantee another will come.
The shop is busier than ever, and I'm anticipating a record group of new customers this holiday season.
Oh how I really love making Alice Bracelets! It makes my heart happy when a customer picks through to pick their favorite.
The hand made Italian paper made it's way to America! I'm wrapping Five Golden Rings, and Six Gees A Laying. I'm not going to offer the soaps on line because I can't keep up with inventory. We sell out, almost as fast as they land!
Last night we cooked a roast and I prepared a rub for it similar to that you'd put on ribs. It was the best roast I've ever made! Here's the rub recipe.
- 3 Tbsp garlic powder
- 2 Tbsp salt
- 2 Tbsp Ground Black pepper
- 1 tsp chili powder
- ½ tsp cumin
- I added a couple of Tablespoons of dried onion
- Mix all of the ingredients together. Use 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat. Place roast in crock pot and cook for desired time. Sooo good!
I served it with brussel sprouts. I use several handfuls of fresh brussel sprouts. Wash them and cut off the ends, halve. Place sprouts in an olive oil coated pan. Add a teaspoon of fresh garlic, smoked salt, and fresh ground pepper. I like to cook mine until they get kind of crispy on the edges. They are so easy, and really good prepared this way.
Keep the faith.