spice up your life

{Maple View Farm in Hillsborough, NC // fall fields}

It finally feels like fall here in good ole Arkansas.

Highs in the mid-70s, lows in the high 40s = sweet bliss.

Nothing is better than breathing in that crisp, clean fall air, walking around in shorts and flannel, and falling asleep with the windows open.

Perfection.

One of fall's greatest gifts comes in the form of spices.  I've already talked about this a little bit. Whether they are whole or ground up, spices make the world go round.

Recently, I've been trying to make more things myself and not buying everything.  I like to make my own blend of seasonings, preferring a slightly different taste than the ones pre-packaged.  I also like to make a lot of blends at once.  It's nice to have a large stockpile at hand.

Another thing that I've been thinking about doing (especially as it gets closer and closer to the holiday season) is making these homemade blends for family and friends (hehe).

Check out my previous post about an infused salt. Seriously, not exaggerating...I use the salt blends in every meal I cook.  

{Spice Blends #1 & #2 // fall flannel + shorts + sandals}

For the spice blend, I looked up some combinations online.  Quickly, I realized that whole spices are the way to go  (duh me).  I thought about the spices I use the most for these mixes, and used some blends I found online as guides.  However, I followed these mixes just for picking out the spices.  When it came to measuring out the spices and deciding the ratios between all of them, I totally went with my gut.  

{Spice Blend #1…or is it #2 // sniff test}

This was so much fun to create.  I highly encourage you to go out and make your own flavor-flave. 

All you really need are the following things:

[1] Spice Grinder

[2] An assortment of whole spices

That's it. It's so incredibly simple. I'd say the only down side is the initial investment (purchase).  If you've already got whole spices on hand, great!  You just have to buy a spice grinder…but maybe you already have one? Or an empty one? Yay! Just make sure you can take the lid off to add more spices (something I didn't realize-I spent part of my afternoon trying to get the lid off of an old garlic-salt grinder…grrr).  Even though it will cost a little bit to buy the whole spices, it's a good investment.  You can use these spices for so many things. Use them in your everyday cooking or make another spice blend for a friend! Either way someone will be happy.

{Spice Blend #2}

Spice Blend #1 & #2

#1 Ingredients: 

Remember to use whole spices aka not ground 

peppercorn mix (or whatever peppercorns you prefer)

thyme

rosemary 

fennel seed

coriander seed

coarse sea salt (or kosher salt)

#2 Ingredients: 

Remember to use whole spices aka not ground

peppercorn mix (or whatever peppercorns you prefer)

coarse sea salt (or kosher salt)

red pepper flakes

cumin seed

coriander seed

celery seed

fennel seed

brown mustard seed

Steps:

[1] Measure out your spices based on the ratios you think will taste good*. For the grinders I had (the peppercorn and sea salt grinders I purchased for their spices and grinders), it took a little less than 1 1/2 tablespoons of all of the spices to fill those suckers. [2] Place  the measured out spices in a bowl [3] Stir the spices together until they are well incorporated aka don't have a bunch of peppercorn over here not playing nice with the rosemary [4] Slowly transfer the spice mix into your grinders, making sure the spices stay incorporated and don't separate. 

Enjoy!**

On a separate, but just as important note, look what I finally*** found: 

{Woodchuck Pumpkin Cider // !!!!!!!!!!!!!!}

It wasn't as pumpkin-y as I thought it would be. Nevertheless, it was still delicious. 

Fall is the best.

* For #1 I added more thyme and rosemary than the other ingredients. I also used less fennel seed, because that shit strong. Tasty, but strong. For #2 I, again, used less fennel seed. My man friend and I also adore spicy food, so I added more red pepper flakes than others might like. My advice: be brave and again LISTEN WITH YOUR HEART (belly). You know what you like, so make what you would want. 

** Another idea for these spice blends: grind that shit out into a small bread dipping (?) bowl with olive oil and eat your little bread hearts out.

*** I've been looking for this cider for a couple of weeks. Every time I went into the liquor store or grocery store I searched in vain. When I found it last Friday, I shouted my victory to the rest of the liquor store customers and held it in the air as my prize. Embarrassing? Probably to my man friend, and maybe a little bit thinking back on it. Worth it? TOTALLY. C'MON IT'S PUMPKIN. CIDER. WHAT THE WHAT.

the lonely pumpkin

{the zinnia pumpkin // summer lives on}

It's 90˚F outside, and it's October 5th. But it's also Arkansas. 

No matter what the weather might be, it's fall. And fall means some seriously good cookin'.

Summer is tastiest season of the year, mainly because just about everything is in season, and no matter how you prepare it, cooked, baked, steamed, raw, you name it, it is going to be delicious. Ever eaten a raw potato? It's alright, but you probably won't be going back for more.

Fall, though, brings roasted goodness.  Baked goods come back with fistfuls of cinnamon, nutmeg, ginger, cloves, anise, cardamom plus some and delightfully shoves it in your face.

And then of course comes the pumpkin craze. Rightfully so. I mean, have you ever tried some? Da bomb. 

Yesterday was a very independent day. Did not talk to anyone in person, besides the coffee guy, and it was wonderful. I am very much a loner, relishing in those moments when it is just you and your thoughts, even if you are amidst a crowd. And being able to just observe and take in the world around you.

But last night, after I had finished my pre-packaged noodles (don't be hatin'), I realized I hadn't made anything. I pretty horrendous at sticking with a goal, except if it's my job because I adore and devote myself to it-while I am there.  Although I'm dedicated, fast and a hard worker, and responsible at my job, I'm pretty apathetic, slow and lazy, and irresponsible (to a certain extent) in life.  Excelling at the job part, working on the life part.  

But last night! Last night I quickly decided to bake something. Changing my computer backdrop to a vibrant, autumn forest led me to pumpkins. Pumpkin muffins. So off to the store I went, and soon fall filled my apartment.

Day 3 of the shut down turned out to be a success. 2 out of 3 now ain't too shabby.  

After looking at a couple of different recipes (it's just what I do), I made these. Really, I heavily followed one recipe, but I added more and made adjustments. So here is a taste of fall. Make them when you are alone or with friends, either way you'll be happy you did.

                                                                                                                          

Pumpkin Muffins (Gluten Free (duh))

Makes around 12 standard size muffins.

Ingredients: 

2+* cups of almond meal

1/2 teaspoon of baking soda

1/4-1/2 teaspoon of salt

1 1/2 teaspoons of pumpkin pie spice

3 eggs

1 1/2+* cups of pumpkin puree (not pumpkin pie filling)

1/4+* cup honey

Steps: 

[1] Preheat the oven to 350˚F. [2] Mix the almond meal, baking soda, salt, and pumpkin pie spice in a bowl. [3] In a separate bowl mix the pumpkin puree, eggs, and honey together until well incorporated. [4] Slowly add the flour mixture. Make sure it gets well incorporated by breaking up any of the clumps that form from the flour mix.** [5] Place muffin liners in a muffin tin. [6] Place a big dollop of the mixture into the liners. You should fill them close to the top. [7] Pop into the oven for 30-40 minutes.*** [8] Take them out and enjoy!

These are seriously delicious. I see them getting an upgrade soon with some walnuts, possibly some chocolate chips (oh yes please). And if we really wanna get fancy-some homemade cream cheese frosting (c'mon y'all). 

Oh fall, I'm so glad you are here.

* I added more than this, but just a spoonful or more. It helped, I think. But a "spoonful" is just a guesstimate. If your heart (belly) is telling you to put more in, just go for it. Listen with your heart, you will understand.

** Seriously, make sure that it looks well incorporated. I only had a whisk at hand, and these muffins definitely have a crunch to them. Personally, love that. However, not for everyone. So if that ain't yo thang, then break those suckers up until it looks smooth.

*** When I looked at them after 30 minutes, I decided they needed more time. Stick a tooth pick in them to see if any crumbs stick to the tooth pick, if so stick them back in. If you want the to get browner on top, stick them in for an additional 5-10 minutes. Just keep an eye on them.