FALLING OVER AUTUMN IN CENTRAL PENNSYLVANIA

by Judy Ann Davis

John Sloane: Taste of Autumn

Central Pennsylvania has had its first frost. Our rainbow colored leaves have turned brown and floated downward into heaps on the ground. If you wander outside, the scent of smoke wood floats on the air from wood-burning stoves in the neighborhood. Birds of summer have vanished. Apples, pears, and grapes fill the market bins. These are all signs it’s time to hunker down and get ready for old man winter.

With outside temperature dropping, I like to turn on our gas fireplace in the family room to grab some extra warmth and also to enjoy the vibrant flickering flames. I dig out my glass pumpkins for the living room and fall decorations for the front door. And finally, I search my cupboards for my favorite candles.

Candles have a history of dating back into the B.C. periods. Everything from tallow, beeswax, whale oils, and animal fats was used to fashion them, even if rather crudely. While Romans used oil lamps for light, they began dipping candles from tallow (beef or
mutton fat) around 1000 B.C.

Pixabay

There is something mesmerizing about a lit candle during the colder months. Maybe it’s the flicking flame, maybe it’s the warmth of fire, maybe it’s the scent, or maybe it’s the candle’s ability to help illuminate a darker time of the year. Whatever the enticement, I find myself lighting one during our evening meal and later when I’m writing or watching television.

Of course, there are also the usual activities to enjoy during autumn: Drinking cider, tasting apple sauce, accruing more books than I could possibly read, and searching the closets for jeans, scarves, vests, and warm clothing.

So here’s wishing you a great autumn season ahead with colorful harvest skies and tasty pumpkin pies. Oh, and some candles for light to make your world bright!

NEW - NEW - NEW     

COURTING BETSY -Book 3 of the Ashomore Brothers Series

  

 

                          VISIT MY AMAZON AUTHOR PAGE FOR ALL MY BOOKS 

 

NATIONAL FOOD DAY - October 24th

 by Judy Ann Davis

When October inches into Central Pennsylvania, she brings with her frosty mornings and the brilliant hues of autumn. The golds, reds, and oranges of the maples, oaks, birches, and sumac cover our hillsides. 

October 24th has been annually proclaimed as National Food Day focusing on healthy and nutritious foods. For me, it's the month when my favorite foods appear--those warm and cozy dishes like soups, roasts, puddings, and favorite drinks like cider and hot chocolate. 

Growing up, I always looked forward to October meals on the farm. My parents were from immigrant Polish parents, and my mother was an exceptional cook and baker. She made traditional dishes such as stuffed cabbage rolls (golumpki), beet soup (borscht), and dumplings stuffed with cheese or  mashed potatoes (pierogies).

The other day I found some fall mushrooms popping up in our yard. It reminded me of my childhood days when my mom and dad would set off on a foggy morning into the woods to collect them. Mushroom hunting is an old Polish tradition handed down when the first Polish immigrants came to America and brought their knowledge with them. These gilled fungi are hunted in both the spring and fall. One of my favorite dishes to this day is steak served with fried mushrooms and onions.

Apple cake (szarlotka) and cheesecake (sernik) are the most frequently served sweets in Polish homes. For those who love sweets, here is a easy fall favorite of mine, passed down by my mother.

NOBBY APPLE CAKE
 
6 TBSP butter or margarine
2 cups sugar
2 eggs
2 tsp vanilla
1 tsp cinnamon
½ tsp salt
2 tsp baking soda
2 cups sifted flour
6 cups diced apples
1/2 cup chopped nuts

Cream margarine, sugar, and eggs.
Sift dry ingredients together and add to creamed mixture.
Stir in diced apples, nuts, and vanilla. 
Pour in greased pan.
Bake: 350 degrees for 40-45 minutes.

 JUNE - The Pianist

Book 1 in the Musical Christmas Series 

Now on Sale for $0.99