THE PLEASURES OF AUTUMN... A DAY IN THE COUNTRY

Autumn might be my favorite season… I mean, I love all seasons.  Each one has something different to offer… I remember when I moved to US/New York my first years here I used to be so excited waiting for the fall season to come. I mean, REALLY excited about it.  You have to think that I am girl from a tropical country where the colors of autumn is a little less defined compared to here.  In the tropical countries the fall colors are not so bright as much as here...  and also there isn't the red tons.  


Fall has a quality that is earthier then the other seasons, with a deep and soft vibrancy that makes me feel good. The warm tons of color, the spicies fragances, the textured materials of wood, baskets and wool, the so and so cold in the air… Oh... Ah... the crispy days with blue skies and gold yellow leaves...  Ah, it's a season that makes me feel like escaping to the countryside; and enjoying all the "goodie & goodie" pleasures of life.

LET'S START HERE!

If you don't have one of these "cutie beauties", rent one and head to the country!

 Next day: maybe you are lucky enough to get this kind of glorious morning...

(Photo: via The Paper Mulberry from 1st-Option)

How about a mellow walk?

Hum... feeling a little tired after your long walk?  So, now... how about grabbing a good book,

 and enjoying a relaxing time in the couch?

(Photo: via one of my old Elle Decor - Designer: Michael S. Smith)

LUNCH TIME!

Maybe some warm and delicious soup from the book "The Soup Bible".

NAP TIME!

(Photo: via one of my old Elle Decor - Designer: Michael S. Smith)

In the afternoon: going to the local art gallery would maybe be a good choice...

Don't forget to bring "organic apples & pears" to home!

(Photo: Still Life by Cezzane)

Before supper I think would be fun to go shopping online...  Jayson Home  is one of my suggestions; if you are looking for something charming for your home or garden!

Hum... but while your are shopping for your favorite item, how about that yummy cupcake

with coffee or tea?

Pumpkin Cupcakes with Maple Frosting

by Barefoot Contessa

{Makes 10 cupcakes}

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

AND FOR DINNER  _  A RICH STEW!

(One of my favorite kind of food: Stews)

Oxtail Stew in Red Wine - Rabo de Toro

from the book: The Culinary Institute of America One Dish Meals

{Makes 6 servings}

Oxtail stews have incredible body and flavor. We recommend that you make this a day or two before you plan to eat it—the flavor deepens as it rests. Boiled, mashed, or pan-fried potatoes are good accompaniments to this dish, along with a glass of the wine you used to make the stew.

 

1/4 cup olive oil

2-3/4 lb oxtail pieces

Salt as needed

Freshly ground black pepper as needed

2 cups chopped yellow onion

1-1/2 cups chopped leek, white and light green portions

1 tsp minced garlic

1/2 cup diced plum tomato

1 tbsp sherry vinegar or as needed

1 tbsp honey

2 cups dry red wine, such as a good-quality Rioja

3 cups beef broth or as needed

4 parsley sprigs

4 thyme sprigs

1 bay leaf

2 tbsp chopped parsley, for garnish

1. Heat the oil in a casserole or Dutch oven over high heat until it shimmers. Season the oxtail pieces generously with salt and pepper; add in a single layer to the hot oil. (Work in batches if necessary to avoid crowding the pieces.) Sauté the oxtail, turning as necessary, until browned on all sides, about 10 minutes. Transfer to a plate, letting the oil drain back into the casserole. Cover the oxtail loosely and set aside.

 

2. Return the casserole to high heat until the oil shimmers. Add the onion, leek, and garlic and sauté, stirring occasionally, until golden brown, about 15 minutes. Add the diced tomato and cook until it deepens in color and smells sweet, about 2 minutes.

 

3. Add 1 tbsp sherry vinegar and the honey and stir until the honey is dissolved. Return the oxtail pieces and any juices they may have released to the casserole and fold the oxtail into the vegetables gently with a wooden spoon.

4. Add the red wine and enough of the broth to cover the oxtail. Bring to a simmer over low heat. Tie the parsley, thyme, and bay leaf together into a bouquet garni and add to the stew. Cover the casserole and simmer very gently over low heat until the meat on the oxtail is nearly falling from the bone, 2 to 3 hours.

 

5. Transfer the oxtail pieces to a heated serving bowl and keep warm. Remove and discard the bouquet garni. Return the casserole to the heat. Skim the fat and oil from the surface and bring to a simmer over medium-high heat. Simmer rapidly until the sauce thickens slightly, about 5 minutes. Season to taste with additional sherry vinegar, salt, and pepper. Pour the sauce over the oxtail pieces, garnish with parsley, and serve at once.

Happy "tummy"...?!  Get a glass of wine; or some hot chocolate and the blanket...

A little romantic movie... I think would be an excellent option after dinner!

And if you have a fireplace to go with the movie it would be more then perfect!

(I know... the image shows a living room during day time.  Please, just use your imagination to make the room at night time.) I just love this living room _ another beautiful creation of

designer Michael S. Smith.

Ok... next day is time to go back to the city.  I feel so bad to leave the country, don't you?!... 

I love all about it!  How about you? Do you have any suggestions that apply to our intenerary?

Ok...  Let's not fell bad about it, next time let's create an "Autumn Day in the City". 

I promise to you that I would come up with one.

By the way,  before you head to the country don't forget to check the:

NYSTATE FOLIAGE REPORT