On one of her visits, Kaitie left behind a faded peach colored sweatshirt. I wear it when I need to feel her. I’ve been wearing it a lot, lately…
Meggie keeps her pink Hunter rain boots at the farm. They’re too big for me but I manage.
We’ll celebrate Thanksgiving working hard to focus on everything we have to give thanks for; each other, our health, our family, our friends, the river, the turning leaves, Mom’s dinner.
Mostly, we’ll miss the twins.
We love you two.
Apple Cranberry Pistachio Crisp
Preheat oven 350*F
8 apples, peeled and sliced thin
½ cup fresh cranberries
1/3 cup pistachio nuts, toasted and chopped
½ cup flour
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
1/3 cold butter, cut into pieces
1/3 cup oatmeal
Place apples and cranberries in a 9” baking dish
Place flour, brown sugar, cinnamon and salt in the bowl of your food processor
Add butter pieces and pulse 5 or 6 times – just until it resembles a coarse meal.
Pour flour/butter mixture into a bowl and toss with pistachio nuts and oatmeal.
Sprinkle over apples and cranberries.
Bake 35 minutes or until top is golden and fruit is bubbly.
Allow to cool to warm then serve with ice cream or whipped cream
THE LOVE: Make sure that you don’t over process the butter. You can also use a pastry blender to cut in the butter. It’s safer!
one year ago: purple carrot salad
two years ago: we were in Italy
Happy Thanksgiving.
