Fall is my favorite time of the year, it's just not time! Fall reminds me of getting school clothes and the excitement of seeing classmates. I loved taking my kids for school clothes, a day in Williamsport or Erie and a couple meals was a great treat at the time. The crisp cool air and beautiful fall foliage and the smell is worth knowing winter is close.
The other hints that fall has progressed faster than usual, the dove are flocking and hitting the feeder hard plus the wild hay seeds in the field. Then there is the little "poppy things" not a clue what they are called but if you ever touched the little striped green seed pods and they pop open you know what I'm talking about. Another early happening, my dahlias are in full bloom which usually is not until mid August in past summers. The hay field has gone to seed and turned a golden color, sure hop some got an early cutting between the rain. Also the wild Brown Eyed Susans are blossomed out. I remember picking raspberries after August 1st, we have been picking for a couple days. Maybe it's just me but I still think it's just too soon. Time will tell, we can always hope for a warm gorgeous fall!
I am head of the house or as I like to say Queen of my land, garden and barn for a few days. Thankful I am able to get around to feed the animals by myself, it's been a long 3 months coming. With luck the weather on the lakes in Canada will allow for some good walleye and perch for Dick and Kirk to bring home for the freezer. They are so tasty in the winter, a nice reminder of our good friends from Canada too!
Summer is busy with chores around home and fitting in our little excursions. I always feel when the Potter County Fair in Millport, PA is over summer is too. Next week on July 27th-August 2nd Clara Rd will be full of fair traffic. Let the sun shine and be a great money making year for the fair organization. The folks in charge work hard to keep it going and it is free admission and free parking! I don't know if there is another county fair in the state that offers free admission and parking. If you went to school in the 50's and 60's you probably had Flossie Shields for a teacher or knew her. I heard years ago she is the one that started the fair having her students display their projects.. How's that for a history lesson? If I'm wrong I apologize!
This morning was an experimental learn how to make popovers. Two of my favorite guys let me fix ham, eggs and Salt Rising Toast for them this morning Of course after they ate I asked if they would try the popovers with fresh blueberry and orange sauce. They were all smiles and YES they liked them. Ricardo (my handsome, polite and sweet nephew) and Kent (also handsome, polite and sweet) had some great input on other ways to use the popovers, chocolate melted in the bottom with fresh fruits and whip cream, even nutella! It was so nice talking food with them and seeing how interested they were. Ok, so let me tell you about popovers. When I read the recipe I thought they would be like cream puff shells. Well they are but they're not. There is milk in the batter and it is very thin and light. They easy to make and so worth the try! The batter is poured into greased and very hot cupcake tins. They puff as the bake and leave a hollow center. Very moist and tender. Popovers can be used for desserts or with meat, sauce and vegetables in them. The meat ones will be my next mission. I really am excited about trying and liking them. The recipe will be posted below.
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| Popover filled with fresh blueberry sauce, a slice of Black Forrest Ham and of course a good strong cup of coffee with 1/2&1/2. Ready for the day ♡ |
3 TBSP melted butter (real butter)
2 eggs
1 cup milk
1 cup all purpose flour
1 tsp sugar
1/2 tsp salt
★ I mixed the batter with a whisk and it was fine instead of the blender. Easier clean-up. If popovers had not turned out of course I would have tried them again following directions......not good at directions!
- INSTRUCTIONS
- Heat the oven to 425°F. Remove all of the racks from the oven except one arranged in the lower third position. Place a baking sheet in the oven while it heats.
- Place 1/2 teaspoon of the butter into each well of a 12-well muffin pan; set aside.
- Place the remaining 1 tablespoon butter, eggs, milk, sugar, and salt in a blender and blend until smooth, about 30 seconds. Turn off the blender, add the flour, replace the lid, and blend until just smooth, about 30 seconds. Set the mixture aside in the blender.
- Place the prepared muffin pan in the oven on the heated baking sheet and bake until the butter sizzles, about 2 to 3 minutes. Remove the muffin pan and the baking sheet from the oven. Pouring from the blender, fill the wells of the muffin pan halfway up with batter.
- Return the muffin pan and baking sheet to the oven. Bake until the popovers are puffed and the tops are starting to brown, about 20 minutes. (Do not open the oven door during the baking time.) Reduce the oven temperature to 350°F and bake until the popovers are golden brown all over, about 15 minutes more. (Do not open the oven door until the popovers have baked at least 35 minutes.)
- Remove the muffin pan and baking sheet from the oven and place them on a wire rack. Remove the popovers from the pan and serve immediately.
