Aisle Twelve

    Thanks to Bookstagram, I was inspired to do more reading than I have since I was young.  As I look back to review them all, I realize just how many good books I read this year.  I hope 2017 brings as many beloved stories for me to enjoy. I will rate each book for a possible 5 stars. Rebecca , Daphne du Maurier ☆☆☆☆☆ I had no idea what to expect from this book, but it has quickly become one of my favorites.  The best way I can describe it is Downton Abbey meets Poldark meets Great Gatsby meets murder mystery.  It has love and intrigue.  This is a book that I see myself revisiting and recommending for years to come. The Nightingale , Kristin Hannah ☆☆☆☆☆ I can't recall many books that moved me as much as this one did.  The characters, the historical detail, the writing are all truly supurb.  You won't be able to put this book down, and when you do, you won't look at life the same way again. The Woman in White , Wilkie Collins ☆☆☆☆ 1/2 Th

My husband doesn't understand how I can eat sweet baked goods for breakfast.  I say why not?  Donuts are acceptable morning food, why not cake and cookies? But this vanilla bean pear crisp is totally breakfast food.  There's fruit, oatmeal, an egg beaten in and ok, a bit of sugar and butter but morning is the time to have that, when you have the rest of the day to work it all off.  That's my philosophy anyway.  If I could, I'd have pear crisp for breakfast everyday. Vanilla Bean Pear Crisp 5 large pears, peeled and cubed 1/2 cup flour 1/2 cup oatmeal 1 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 vanilla bean, split and scraped 1 egg, slightly beaten 1/2 cup butter, melted Preheat oven to 350. Put pears in bottom of 8x8 inch pan (or individual ramekins.)  Sprinkle vanilla over pears.  In a bowl, mix flour, oats, sugar, spices and egg.  Sprinkle over pears.  Pour melted butter over the top.  Bake 30 to 40 minutes or until top is gold

Pumpkin spice is nice, but my new fall jam is apple chaider.  In case you haven't heard of it, it is half apple cider, half chai tea.  I have seen it as pictured here, more of a mulled cider drink; or with steamed milk, more of a latte type drink.  Either way I think would be lovely, but I made it this way.  And to spice it up even more, I added a glug of red wine.  It is the picture of fall; everything I love in the season in one glass.  Well, except pumpkin.  I'll have to work on that.  Apple Chaider 1 part apple cider 1 part chai tea (I used a box mix, or you could brew a cup of chai and add it to the pot) 1 cinnamon stick 2 or 3 cloves good splash of red wine Combine ingredients in a small sauce pan.  Simmer on medium/low heat for about 10 minutes.  Pour fall into a glass and melt.

Pumpkin spice is out of control.  I walked down the cereal aisle the other day and just about every other product is pumpkin spice.  And I couldn't be happier.  It's just so cozy and comforting.  It's the culinary equivalent to pulling on your favorite sweater for the first time of the year.  In case you couldn't tell, Fall is my favorite.  So, after a year of having plain old granola on my yogurt for breakfast, I decided to pumpkin spice up my regular recipe.  This is what I came up with.  Not only does it taste amazing, your house will be filled with the cozy scent of Fall. Pumpkin Spice Granola 4 1/2 cups oats (I use quick oats) 1/2 cup canned pumpkin 1/2 cup maple syrup (use the good, real stuff) 1 teaspoon vanilla 1 tablespoon pumpkin spice mix (see below) Pumpkin Spice Mix 1 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom pinch of salt Preheat oven to 275

Did you know rhubarb is a vegetable?  I have a hard time picturing something so pretty and perfectly pink as a vegetable, but nature can be deceiving sometimes I guess.  This is a rhubarb crostata, or galette depending on if you are in an Italian or French mood.  Basically, it's a lazy way of making a pie, which is perfect for those easy, summer afternoons.  Rhubarb Crostata 1 9-inch pie crust about 5 stalks of rhubarb, cut into 1 inch pieces 1 1/2 cups strawberries, halved or quartered 1/2 cup sugar (plus additional sugar for top of crust) 2 tablespoons cornstarch (add a tablespoon of water to make a slurry) juice of 1 lemon (optional) egg wash (1 egg + 1 tablespoon water, beaten) Preheat oven to 400.  In a large bowl, add 1/2 cup sugar, cornstarch slurry and lemon juice to rhubarb and strawberries.  Fold gently to combine.  Roll crust to 9 inch circle on a sheet of parchment paper.  Transfer parchment to baking sheet.  In center of circle, add the rhubarb mi