Challenge Met Again

Day 14 of Write a Poem a Day Month:

Newspaper colour

Newspaper (Photo credit: NS Newsflash)

Day Breaks

A quiet Sunday morning

Punctuated with crisped sausages

And pancakes drowned in syrup.

 A second cup of coffee

Poured to enjoy with yesterday’s paper

That we were “too busy” to read.

A lovely start to a day that promises not stay quiet~

But the tranquility has not been broken

yet……………….

Do you find your bliss as the day breaks?

Published in: on April 14, 2013 at 2:53 pm  Comments (34)  
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Not Just For Holidays Anymore ~ Sweet Potatoes and Apple Casserole

Sweet potatoes with apple, bacon & maple syrup

Sweet potatoes with apple & maple syrup (Photo credit: SaucyGlo)

By popular demand (okay only livingsimplyfree  asked for it, but I am sure thousands of you out there were too shy to ask) I am going to break with the tradition of offering fine literature (lol) and give you my recipe for Sweet Potato and Apple Casserole.

You can thank my friend, Debbie for it. She sort of guides my cooking along on a simple path—which is the only path I can follow.  I made it without the ginger (because I did not have any) and the cinnamon (because I forgot to put it in) and with Aunt Jemima butter syrup (as I had no real maple syrup) and it was still delicious. Both my husband and brother loved it for Thanksgiving. My husband though was the one to convince—my brother is pretty easy to please.

This is a nice fall recipe—not only is it delicious, but it smells good. So without further ado:

Sweet Potato and Apple Casserole

4 large sweet potatoes (I used 2 humongous ones)

1 ½ lbs. apples (don’t really know how much this is, so used 5)

3 tbsp. butter (I guessed at this)

1/3 cup apple juice (again guessed at this as the increments on my measuring cup are faded)

3 tbsp. maple syrup (Aunt Jemima filled in here)

1 tbsp. lemon juice (I just squeezed some lemon into it)

1 tsp. or a little more of cinnamon (forgot it)

½ tsp. ginger (didn’t have it)

1) Peel potatoes and cut ¼ inch crosswise or in even chunks. Boil until almost fork tender but still a little firm. (I microwaved mine until almost tender, let them cool, and then peeled them—no ¼ inch crosswise stuff for me!)

2) Peel apples and slice (I did this exactly as instructed) Set aside for a moment.

3) Mix remaining ingredients together and boil in a small saucepan. Cook slowly for 10 minutes (this was hard for me, cause I always cook everything on high to get it done sooner—I am such a gourmet cook).

4) Grease a 2 quart shallow dish. Alternately fill with apples and sweet potatoes. Pour sauce over and bake at 350 degrees F for 25 – 30 minutes (apples will get softer- well duh!)

5) Baste with sauce before serving.

As you can see this is a very forgiving recipe and with all the changes I made, it still turned out delicious! So there you have it. Don’t ever say I never shared anything with you.

Published in: on October 9, 2012 at 4:33 pm  Comments (39)  
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