Rita and I split the cost for this 'do' and several guests are bringing appetizers. We are not having a meal. Just snacks and the all American dessert - an apple pie - beverages will be spiced hot cider, wine iced tea and whatever people bring themselves.
I told Rita to make a list of what she wants me to do to set up, clean, prepare platters etc. I can't wait! I'm also bringing my slow cooker to keep the cider warm and delivering Rita and Dave's souvenirs from Cape Cod.
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I recently joined the St. Vincent de Paul Society. Its an international Society with the headquarters in Paris, France. People call us for help and then we go out in twos and visit them in their homes. We have helped people with rent, utility bills, gas money, grocery money and helped one person have their car repaired. I just love doing this work. I've never been happier. It is a religious order of lay people and we follow a Rule. The people I work with are so generous and its an honor to serve the friends of St Vincent who contact us.
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today its raining so I chose this Irish blessing for today:
May the blessing of the rain be on you—
the soft sweet rain.
May it fall upon your spirit
so that all the little flowers may spring up,
and shed their sweetness on the air.
May the blessing of the great rains be on you,
may they beat upon your spirit
and wash it fair and clean,
and leave there many a shining pool
where the blue of heaven shines,
and sometimes a star.
Make a pot of tea and enjoy it with the recipe below:
Crunchy Apple & Blackberry Crumble
Contributed by Hartson Dowd
"In autumn the hedgerows are bursting with juicy, plump blackberries. Apples are the perfect flavor partner to blackberries, and now is the time when local varieties are in season. Crumbles are a classic and so easy to make. Here is one to welcome in the autumn!"
Ingredients:
For the filling:
2lb Bramley or Granny Smith cooking apples
1lb blackberries
6oz brown sugar
2 lemons
For the topping
8oz plain flour
6oz butter
2oz brown sugar
4oz muesli or a mixture of oats, seeds and chopped nuts
Method:
1. Pre-heat the oven to 400F.
2. Peel, core and chop the apples into small chunks. Cut the lemons in half and squeeze the juice over the apple and mix well. This not only adds flavour but prevents the freshly peeled apples from discoloring.
3. Layer the apples, blackberries, and sugar in a large pie dish
4. Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Add the muesli or oat/seed/nut mixture and the sugar and mix through.
5. Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45 minutes or until the fruit is cooked and bubbling juices seep through the topping.
6. Cool for a few minutes and then serve with custard or fresh cream.
Serves 6 to 8
Contributed by Hartson Dowd
"In autumn the hedgerows are bursting with juicy, plump blackberries. Apples are the perfect flavor partner to blackberries, and now is the time when local varieties are in season. Crumbles are a classic and so easy to make. Here is one to welcome in the autumn!"
Ingredients:
For the filling:
2lb Bramley or Granny Smith cooking apples
1lb blackberries
6oz brown sugar
2 lemons
For the topping
8oz plain flour
6oz butter
2oz brown sugar
4oz muesli or a mixture of oats, seeds and chopped nuts
Method:
1. Pre-heat the oven to 400F.
2. Peel, core and chop the apples into small chunks. Cut the lemons in half and squeeze the juice over the apple and mix well. This not only adds flavour but prevents the freshly peeled apples from discoloring.
3. Layer the apples, blackberries, and sugar in a large pie dish
4. Place the flour in a large bowl and then rub in the butter until it resembles breadcrumbs - leave a few lumps of butter so that the topping is not too fine. Add the muesli or oat/seed/nut mixture and the sugar and mix through.
5. Use a spoon to sprinkle the crumble topping evenly over the fruit. Bake for 45 minutes or until the fruit is cooked and bubbling juices seep through the topping.
6. Cool for a few minutes and then serve with custard or fresh cream.
Serves 6 to 8
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