Halloween Stem-ware

It's just not fair.

The big, beautiful orange gourd of the pumpkin gets all the glory.

It is what you notice first, what gets carved and decorated.

But what about the stem?  It is the pumpkin's life line, does all the work helping it grow,

and gets NO respect...

until now!

Introducing Halloween a few taSTEMakers that will stand out at the pumpkin patch...

Give your pumpkin a greeting!

This long, lean, straight stem was begging for a flag to wave in the October air.

Make your pumpkin GOURD-ous!

This perfectly curved stem was crying out for chamomile.

I hot glued them on and she was ready for her close-up.

Happy Halloween

Sage on Stage! 5 fun ways to use Fall's Favorite Herb

It's that time of year when sage has it's moment on stage.

It seems to be forgotten most of the year but I think sage is all the rage

and I've got 5 unique ways to use it...

 1. Floral Arrangements

I think sage is one of the prettiest herbs.

It's lush green leaves and a slightly fuzzy texture 

add a lovely, whimsical touch to holiday centerpieces. 

 I love pairing it with chamomile flowers for some casual, rustic charm...

and it is a great hostess gift.

2. Soup Topper

Fried sage makes an amazing soup topper.  

Place leaves in a small skillet with hot olive oil, flip after a few seconds then remove, 

place on paper towel and sprinkle with course salt....

The floating foliage if flavorful and fun...

3. Beautiful Biscuits

Give your biscuits a vibrant accessory for the season.

A touch of sage might upstage the rest of the meal...

Before baking store bought biscuits, 

top with butter...

place a leaf on top...

and just out of the oven, they are a work of art!

4. Garlic Sage Buttered Popcorn

Holiday movie night will never be the same after you serve this savory snack.

Melt a stick of butter over medium heat, 

add a grated clove of garlic and 1/4 cup of finely chopped sage leaves.  

Stir to combine and cook about 30 seconds.

Pour over a big bowl of popped corn, toss to coat and enjoy the show...

5. Turkey Feathers

It's no coincidence that sage leaves also make the best turkey feathers...

Instantly turn sausage and waffles into the ultimate Thanksgiving breakfast sensation...

Turkey and Waffles.

Don't be afraid to engage with sage!

Pumpkin Thyme Soup

It's that time of year when anything and everything is pumpkin.

I have to say they are hard to resist.

They are bright, happy and the perfect symbol of the season to come.

That is why these adorable Fall Zucchette Pumpkin shaped pasta shells,

 I saw at the store had to come home with me.

It is Pumpkin Soup Thyme!

A cheerful, simple bowl of fun...

and no carving involved!

"Pumpkin" Noodle Thyme Soup
serves 3-4

2 cups of Trader Joe's Fall Zucchette Pasta shells cooked al dente (about 6 minutes), then rinsed in cold water to stop cooking

1 Tablespoon Olive Oil
2 garlic cloves, finely minced or grated
1/2 cup white onion, finely chopped
2 large celery stalks, finely chopped
2 large carrots peeled and finely chopped
2 14.5 ounce cans chicken stock
1 Tablespoon Thyme leaves removed from stem

Heat olive oil and garlic in a sauce pan over medium heat for a minute, then add onion, celery and carrots.  Heat and stir until onions become translucent.  About 5 minutes.  Add chicken stock and simmer on low about 10 minutes.  Gently stir in Pumpkin pasta.  Remove from heat and serve with fresh thyme sprinkled on top.

Fall Watermelon Agua Fresca

The beginning of Fall in California is confusing.

There a days when there is a slight crisp chill in the air and the next day it's 88 degrees.

We still have tons of Summer fruit and vegetables in the stores.

For instance today,  

I grabbed a pumpkin along with a watermelon.

We are gearing up for warm week ahead, 

so I decided to put a twist on the classic Agua Fresca...

because you've got to stay hydrated in the Autumn too, right?

I keep my Agua Fresca simple with just 

watermelon, lime, water, sugar and salt...

and as it chills in the refrigerator, 

I grab a handful of mint...

then "Autumn-ize" them.

A quick cut with a clean paper punch...

and you have an instant Fall drink garnish!

Fall Watermelon Agua Fresca, 

it was "mint" to be...

Fall Watermelon Agua Fresca
makes about 6 glasses

4 cups cubed watermelon
2 cups of cold water
juice of one lime (about 1/4 cup)
2 teaspoons lime zest
1 Tablespoon course salt

Combine all ingredients in blender until smooth and chill at least 2 hours in refrigerator.  Serve on ice and top with Fall mint leaves and enjoy.

Fall Colors Porch Party

Thank you JaM Cellars for sponsoring this post. Looking for Butter Chardonnay or JaM Cabernet near you? Check out our Store Locator! Just pop in your zip code.

Do you feel it? Are you starting to see it?

Fall is here!

There's a slight chill in the air 

and the leaves are changing into all the glorious colors of the season.

We are back to school, ready for tailgates, pulling out sweaters and taking the time to enjoy it all.

It is the perfect excuse to have a few friends stop by for a glass of wine, 

a bite to eat and cozy up on the porch.

As with any spread I put together, it is always better with Butter Chardonnay and JaM Cabernet!

(Is it a coincidence that the label colors perfectly match the leaves in my yard? I think not)

JaM Cellars is ready for any occasion. They make three amazing, everyday California wines - 

Butter Chardonnay, JaM Cabernet and Toast Sparkling.

Butter Chardonnay is rich, bold, luscious, smooth and buttery- just like its name.

JaM Cab bursts with lush berries on the nose and palate- bright, fruity and easy to love.

I keep the party simple so I don't miss a minute.

Everyone can help themselves to the wine and

nibble on snacks,

 as we chat about the passing of summer and our plans for the Fall.

It is no secret that I love a theme.

I am ready to jam and butter up the food for our casual gathering as well....

Warm pretzels with a creamy mustard butter is so easy to whip together.

Perfect with the chardonnay's unique blend of oak, notes of stone fruit, lemon 

and long, vanilla finish. 

Simply put, it all melts in your mouth!

Just place1 stick of room temperature butter, 

1 Tablespoon of stone ground mustard and 1 Tablespoon dijon mustard in a mixer, 

and blend together until it's a whipped consistency.

Next, raspberry jam and fresh thyme topped, warm Brie with crostini, 

will preserve the fun of the night.
I don't think you can ever get too much "berry". 
I love this easy appetizer with JaM Cab. 
It has touches of blackberries, plums and black currant. 
It's wonderful with the mild, versatile cheese and earthy herbs on top.

Cheers to all of the colors of Fall, 

enjoy it all!

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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Brussels Sprout Hash topped with Sunny-side up Eggs

Brussels sprouts for breakfast?

Yes and they are amazing!

My favorite way to serve this little green autumn veggie, 

is to saute them with a touch of butter and toss with crispy bacon or pancetta.

It's fabulous as a warm side dish or room temperature as a salad,

but topped with a cheery fried egg...

it's a hash.

Simple ingredients...

cooked into a vibrant, savory mixture...

that turns into a breakfast that'll make you smile.

Just wait until you bite into the egg and the yoke comes to life, 

the creamy, nutty, salty combination is amazing.

(my daughter, however prefers poached egg 

and my son, a "well done" egg as their toppers and they are just as good)

Brussels Sprout Hash
makes 2 large servings

10 ounces brussels sprouts, halved (about  12- 15 sprouts)
6 ounces pancetta (I buy mine already cut into tiny cubes) or bacon crumbled
2 tablespoons butter

In a large saute pan, cook pancetta until crisp.  Drain on a plate lined with paper towels and set aside. In the same pan (it is up to you if you leave the oil from the pancetta in it or not!) add butter and once it melts over medium heat, add brussels sprouts and saute until slightly golden and soft, about 8 to 10 minutes.  Add cooked pancetta to pan and gently mix until combined.  Transfer to plates and top with eggs of your preference.