Happy fall! As I write this, a cool breeze is blowing through my open bedroom window and my cat is snuggled up next to me in the gray blanket he’s convinced is actually his mom. (They do resemble each other.) A loaf of homemade pumpkin bread sits on my kitchen counter and a fragrant cup of caramel apple herbal tea emits fragrant steam on the lap desk that also balances my laptop.
This, in case you hadn’t noticed, is what I consider the most wonderful time of the year.
Read on for how I spent September, which was kind enough to grace us with a touch of autumn long before I expected it!
This movie. Guys. It was adorable. If you have Netflix and you love rom-coms, I cannot recommend this one enough. Starring Damon Wayans, Jr. as a man who sues an online dating app and Rachael Leigh Cook as the lawyer he hires to take them down, it’s predictable, sure, but a little edgier than your typical Hallmark movie. It was funny and just so cute.
Every year I plant a couple of things in containers and hope for the best. This year, I didn’t have great luck with my cherry tomatoes but my herbs and jalapeno peppers just exploded. I have just a single pepper plant, but in the last week harvested five full-grown jalapenos from it. That, combined with weather that was definitely more late-October than mid-September made it the perfect time to try a recipe I’d had my eye on since last spring – jalapeno popper white chicken chili from Show Me the Yummy. It cooked in the crock pot all day, making the house smell amazing, and tasted just as good as it smelled. It almost didn’t need the sprinkle of Mexican blend cheese and crumbled tortilla chips on top – but it definitely didn’t hurt.
I’m always on the lookout for the perfect pumpkin bread recipe. Ideally, it would have the light, fluffy texture of a Dunkin Donuts pumpkin muffin, but in bread form (and fewer than 550 calories per serving would be nice, too). So far the perfect recipe has proven elusive, but I’ve gotten pretty darn close with this recipe from Love Grows Wild. It uses one cup of pumpkin, which, if you’re using a 15 oz can, leaves you with less than a cup left over. The good news is that if you want to bake a second loaf (and you will), this recipe also works perfectly if you add enough applesauce to the leftover pumpkin to make a full cup.
That’s all for September! How did you spend the month?