Mary Fletcher Jones
Mary Fletcher Jones is a public relations and marketing consultant, and owns Fletcher Prince (www.FletcherPrince.com). Follow Mary on Twitter @FletcherPrince.
Posted in Fall Recipes and Halloween Goodies on September 2, 2012
I found this recipe online and served this with roast pork. It was easy to make and fast to make! I will probably also make it for Thanksgiving or Christmas. I recommend the Oxo peeler for peeling apples.
3 tablespoons butter or margarine
6 cups sliced peeled Granny Smith apples (about 2 pounds)
1/2 cup packed brown sugar
1/8 teaspoon ground cinnamon
Melt butter in a large skillet over medium-high heat. Add apples; saute 6 minutes or until apples are just tender. Stir in sugar and cinnamon. Cook for 1 minute or until sugar melts.
Yield: 8 servings (serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 137(30% from fat); FAT 4.6g (sat 2.7g,mono 1.3g,poly 0.2g); PROTEIN 0.2g; CHOLESTEROL 12mg; CALCIUM 17mg; SODIUM 49mg; FIBER 1.6g; IRON 0.3mg; CARBOHYDRATE 25.7g
Karen A. Levin
Cooking Light, MARCH 2000
Posted in Fall Recipes and Halloween Goodies on November 4, 2011
When it gets cold, what tastes better than beef stew you’ve made yourself? This is how I make it.
- 1-3/4 lb. beef stew chunks
- Garlic salt
- 1/4 cup flour
- 3 bay leaves
- Cabernet Sauvignon or other red wine
- Can of reduced sodium beef broth
- Bag of frozen stew vegetables (I use Safeway brand) — it contains potatoes, carrots, celery, and onions
Shake beef stew chunks in bag with flour, garlic salt, pepper, and paprika. Heat olive oil in Dutch oven. Saute floured beef stew chunks in pot until brown.
Add can of beef broth. Add enough wine, water or wine and water to almost cover beef, and add 3 bay leaves and thyme to taste (about 1/2 tsp). Simmer 1 and 1/2 hours on stove.
Add bag of frozen stew vegetables and stir. Cook a half hour more, adding more wine if needed.
Serve with wine and a crusty bread, like a baguette. I like to add a little Tabasco to mine (in the bowl). It is even better the second day.
Posted in Fun Fall Things to Do on November 1, 2011
November 1st, the Day of the Dead, is one of the most important traditional holidays in Mexico. Through November 23rd, the Mexican Cultural Institute will showcase its traditional and impressive Day of the Dead Altar. Admission is free (street meter parking).
For many celebrants, the offering is the most significant attribute of the commemoration, and is based on the belief that the dead return to enjoy the essence and aroma of gifts of food and drink provided to them by their family members. In this way, the celebration revolves around welcoming and bidding farewell to souls.
Visit the Altar through November 23rd
Monday – Friday 10:00 am to 6:00 pm
Saturdays from November 11th, 12:00 to 4:00 pm
MEXICAN CULTURAL INSTITUTE
2829 16th Street NW, Washington, DC, 20009
- Dia de los Muertos (Day of the Dead) (angelinem.wordpress.com)
Posted in Harvest and Halloween Traditions on October 31, 2011
For a dentist:
This ground with gravity
Dentist Brown is filling
His last cavity
On a music teacher:
Stephen and Time
Are both now even
Stephen beat time
Now Time beat Stephen
A Bedford Tombstone
Here lies my wife
In earthy mould
Who when she lived
Did naught but scold
Good friends go softly
In your walking
Lest she should wake
And rise up talking
Posted in Fall Recipes and Halloween Goodies on October 30, 2011
Brrr, it’s getting colder, isn’t it? I thought I would gather the links to the fall recipes in this post, in case you feel like spending some time in the kitchen. These are my favorites not only because they taste good, but because they are easy to make.
I also included some recipes from my Christmas blog, Cool Yule, because these flavors are so good for fall: pears, pumpkin, and figs. Enjoy, and please share your favorite fall recipes with me!
- Fall Recipe: a classic cheese fondue for apples (halloweeninvirginia.wordpress.com)
- Easy Pumpkin Recipes for Fall! (lifeofaworkinggirl.wordpress.com)
- Bisquick Candied Ginger Pumpkin Pancakes (nonnaluna.wordpress.com)
- Best Sweet Treats to Make with Pumpkin (thedailymeal.com)
- Not Just for Carving: 8 Pumpkin Recipes (thedailymeal.com)
- A Plethora of Pumpkin Dishes (wholefoodsmarket.com)
Did you know?
- It’s the Great Pumpkin, Charlie Brown was the third Peanuts animated television special.
- It aired for the first time 45 years ago on CBS on October 27, 1966, and thereafter was aired on television annually through 2000.
- The director, Bill Melendez, also plays the part of Snoopy.
- The theme music is by Vince Guaraldi (who also did the theme music for A Charlie Brown Christmas)
- The 10 year old child actor who was the voice of Charlie Brown is now 55 and has a dog named Snoopy.
- Children all over America felt sorry that Charlie Brown got a rock in his trick or treat bag and actually mailed in candy.
- 13 Family Friendly Halloween Films (kymx.radio.com)
The first and best of all the werewolf movies, starring Lon Chaney, Jr., Claude Rains, and the inimitable Maria Oupspenskaya. This and Dracula (1931) are my all time spooky favorites.
Posted in Fall Recipes and Halloween Goodies on October 26, 2011
Aren’t the apples amazing this year? Have you ever dunked Gala apple wedges into cheese fondue? The combination is fantastic.
Here’s an easy recipe for cheese fondue that I’ve made successfully and really enjoyed. I found it in Martha Stewart’s Living magazine a few Halloween’s ago.
- 8 oz shredded Cheddar cheese
- 8 oz shredded Gruyere cheese
- 2 Tbsp all-purpose flour
- 1 cup dry white wine (I have also tried apple juice)
- Nutmeg (if desired)
Toss the shredded cheeses with flour to coat. Bring the wine (or apple juice) to a simmer in a sauce pan or fondue pot over medium heat. Add cheese 1 handful at a time, whisking gently until melted. Bring cheese fondue to a simmer but do not allow to boil. Mix in a pinch of nutmeg (if desired) and serve.
You can substitute apple juice for the white wine in this recipe, if you like. The resulting fondue is a bit sweeter, but still wonderful, and my son adored it. I split the recipe and made half of it with wine and half of it with apple juice. If you’re serving to kids, you might want to dish out a small ramekin of sauce for them on their individual plates so they can dunk — it’s a little safer for them than the fondue pot and the cheese will stay hot in small amounts.
I like dipping french baguette slices and apple chunks, but you could also try pretzel rods or sesame bread sticks, maybe a firm pear, or use a whole wheat baguette.
Have you made fondue? What dippers do you like to use?
- Frightful Dessert Fondue (mapetitemaisonverte.com)
Posted in Halloween Costume Ideas on October 24, 2011
Who can resist the appeal of vintage pin up girls? They’re sweet, adorable, and innocently sexy, if there is such a thing. Maybe they’ll inspire your costume this year — enjoy this little Halloween collection!