I thought I would share a glimpse into my home this fall. Yesterday was 70 degrees and I was swatting mosquitoes but thanks to "fall in a box" our house looks festival for autumn anyway.
I love to make pumpkin muffins. Well, really I love to eat them. They look especially festive adorned with green pumpkin seeds and of course tons of walnuts. Since I sadly didn't have any American canned pumpkin in my cupboard, I made this with the green Japanese winter squash. A little more extra work, but yummy just the same. And more "al' natur-al". Japanese love anything pumpkin flavored this time of year. And so do I.
A few years ago my friend sent me these felt leaves and acorns. They are so cute and mix well with my 100 Yen store faux leaves. If I can't see pretty colors out my window, I can see them on my counter.
You know it is fall when soup is served. I love soup and could eat it every day, especially when the weather is cooler. My family's favorite is this Crock Pot Potato Soup sprinkled with plenty of cheddar cheese and bacon. And it is super affordable!! Especially if you can get potatoes cheap. Even my table full of big Driscoll men get full on this hearty soup!
Note: I sort of invented this recipe so you can change it how you like. The fresh parsley is a must! You can add more water if it gets too thick. Careful to put the cream in only at the end. And cooking times vary depending on the crock pot and if you put cold or boiling water in and whether the crock pot is already hot or not. Most crock pots probably only need 4-5 hours, but I try to get this soup going before lunch so that it is done in time for dinner.
Since we can't buy applesauce here in Japan, I make it. It is pretty easy in the crockpot and the hardest work is just peeling the apples, so I usually only do a few at a time. It sure helps my home smell and takes like autumn.
