Soup!

I think I will use canned pumpkin and butternut squash. But I commute 2 hours everyday! If I had the time, I would try this.

http://www.dinnervine.com/2012/10/roasted-pumpkin-butternut-squash-soup/

We had some fall temps this week!

I love fall. It is such an awesome time of year. Cooler temps, football, pumpkin spice lattes! Just awesome.

Here is a great recipe I came across at A Kitchen Addiction blog here on Blogspot and will be trying soon. Maybe I will take a pic and post it!

 

Pumpkin Evil Bread

I stink at this blogging thing

So, I am going to give it another go. This week was hard. A close friend buried her son. Work is getting more demanding and not less as I draw closer to retiring from this part of my life. And my body just seems to be falling apart!

However, I do take solace in Pintrest. I found some great folks to follow this week.

Here is a sample:

 

Self Reliance By Jamie: Make your own seasonings!

This looks amazing...Kiss me, I am Irish!

Bailey's Cheesecake

sleepytime

sleep slim smoothie

Oven-Fried Okra

By The American Heart Association

Yield: Makes six 1/2-cup servings

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Being from Alabama, I am particular about my fried okra. Whenever my stepmother made it, she started with the contents from a strainer can of bacon dripping and previously used frying oils and added whatever new Crisco she needed. She always made a double batch, because we could not resist snacking on it before dinnertime.

This recipe is for an "oven-fried" okra that is trans fat (un)friendly. It passes my muster, so it should pass yours, too.

Ingredients

• canola oil cooking spray
• 1 20 ounce bag frozen sliced okra, thawed
• 1 half-teaspoon salt
• 1/2 teaspoon pepper
• 2 cups yellow corn mean, only a half-cup actually adheres to the okra

Directions

1. Preheat oven to 475 F. Line a rimmed baking sheet with aluminum foil and spray the foil generously with cooking spray. Set aside.
2. Spray the inside of a gallon-sized food storage bag with cooking spray. Add the okra, a half-teaspoon of salt, and the pepper. Close the bag and shake to blend everything well. Let the okra rest for ten minutes to extract juice from the okra. Add the cornmeal to the bag and shake vigorously to coat the okra. Let the bag sit for ten minutes; then, shake it up again.
3. Using a wide mesh strainer or a colander over a large bowl, remove the okra in batches and shake off excess cornmeal into the bowl, discarding the leftover meal.
4. Place the coated okra on the sheet pan and continue the process until all the okra is on the pan and the pieces are not touching each other. Spray the okra well with cooking spray. Bake for 20 minutes.
5. Remove the pan from the oven and stir the okra, trying to turn over as many pieces as possible. Lightly spray them again. Return to the oven for another 20 minutes. Remove from oven and lightly spray the pieces again.
   

   Nutrition Analysis (per serving)

   Calories 70

   Total Fat 0.5 g

   Saturated 0.0 g

   Polyunsaturated 0.0 g

   Monounsaturated 0.0 g

   Trans Fat 0.0 g 

   Carbohydrates 16 g

   Sugars 3 g

   Fiber 3 g

   Cholesterol 0 mg

   Protein 3 g

   Sodium 197 mg

   Dietary Exchanges: 1/2 starch, 1 vegetable

   This recipe is brought to you by the American Heart Association's Face the Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at americanheart.org/cookbooks.

The Book of Tebow

http://www.nfl.com/videos/nfl-films-presents/09000d5d8261f71d/The-book-of-Tebow