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It used to be we would set aside a night before Halloween and go to my moms to carve pumpkins. Now it seems that we have all gotten too busy to do this anymore. Chris and I haven't carved pumpkins in a couple of years. Most of the time it took us more than a couple of hours. Sometimes we even had to get out the power tools. But we always had fun, even if one of us hates pumpkin guts!!!(You know who you are!!)
Don't forget to change your clocks!
Finally a surprise Christmas present from Chris a Sizzix die cutter.
Apples, apples, what a treat, Sweet and tart and good to eat. Apples green and apples red, Hang from branches overhead, And when they ripen, Down they drop, So we can taste our apple crop.
While Chris spent the morning in the woods, (he didn't see anything today) I made Grape freezer Jam. Our Grandmother used to make it for us every year when we were kids. I had a lot of flash backs today while making the jam. She would let us help take the grapes off the stems and she also let us help smash the grapes. As soon as I finished the jam I had to have a piece of toast. I think it tastes just like grandma's. I will have to give my cousin Geoff some. When he was younger he would only eat "Grandma jam", and he new if it wasn't "Grandma jam" I think it is so much fun making something that reminds you of your childhood.
Now the nice weather men are calling for that white stuff!
1 1/3 pounds ground sirloin, 90 percent lean
1 tablespoon Worcestershire sauce, eyeball the amount
Steak Seasoning Blend or, coarse salt and pepper, preferred brand McCormick Montreal Steak Seasoning
Extra-virgin olive oil, for drizzling plus 1 tablespoon, 1 turn of the pan in a slow stream
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 tablespoons aged Balsamic vinegar, eyeball the amount
1/2 cup mayonnaise or reduced fat mayonnaise
Coarse black pepper
1/4 pound baby spinach
2 scallions, chopped
4 romaine leaves, optional
Preheat grill pan or large nonstick skillet Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness. Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat. Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes. Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish. To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach.
Give it a try. We think you'll like it. YUM-O