Wish List Wednesdays: Pumpkin Fair Isle Sweater from Serengeti

Autumn apparel has begun to make an appearance, and as autumn is my favorite season I always look forward to shopping for fall clothing.  My first purchase this year was the Pumpkin Fair Isle Sweater ($59.95-$69.95) from Serengeti, and I could not be more delighted with it.  I have been looking for a fall-themed Fair Isle sweater similar to the popular wool versions from Kiel James Patrick, but without the spooky price tag, and I finally found one!

My sweater is a cozy, soft cotton/acrylic blend rather than wool, but I actually prefer cotton as I am slightly allergic to wool and also find wool sweaters to be way too warm most of the time.  The fit is neither too loose nor too tight, and suits my rather hard-to-fit body type of overly broad shoulders and long torso (I normally end up buying tops a size too large to fit my shoulders and torso so the sleeves are usually too long and the waist too loose, but that is not the case with this sweater).

I am looking forward to cooler weather even more now, so that I can finally wear this lovely sweater!

Foodie Fridays: Brussels Sprouts with Peas and Cashews

I am so far behind on posting recipes that this one is from Christmas of 2025!  I watched a PBS Christmas cooking special featuring Mary Berry, and just had to make these Brussels sprouts from the show for our holiday meal.  I often serve Brussels sprouts for Christmas, but this was one version that I had never tried, and it was really tasty!  True to my naturally lazy nature, I used short cuts (pre-cut Brussels sprouts and frozen peas) which decreased the number of servings slightly but did not affect the flavor.  (I also increased the amount of cashews because I love them!)  I have made this side dish several times since then and am never disappointed, so if you love sprouts like I do you should give the recipe a try.

Brussels Sprouts with Peas and Cashews

12 oz. bagged microwaveable halved fresh Brussels sprouts
2 T. butter
2 large or 4 small shallots, thinly sliced
12 oz. frozen peas, thawed
1/2  C. salted cashew halves
salt and pepper to taste

Microwave the Brussels sprouts according to directions on the bag until tender.

Heat the butter in a large sauté pan.  Quickly fry the shallots for a few minutes.  Add the sprouts, peas, and cashews and cook for a few minutes until piping hot.  Season with salt and pepper and serve at once.  Serves 6.

Holiday Hits: Happy New Year!

I hope everyone has a happy, healthy, prosperous, and fun new year in 2026! 🎉🐶🎉

Holiday Hits: Season's Greetings!

From Homemade Gifts Made Easy

Wishing everyone Season's Greetings, Happy Holidays, and Merry Christmas! ❄️🎅🎁🎄⛄️❄️

 

Holiday Hits: Happy Thanksgiving!

From Country Living

I hope everyone has a happy and healthy Thanksgiving!

Holiday Hits: Halloween Has Arrived!

From 12542545

Here's to a safe, spooktacular, and happy Halloween for all! 🎃👻🎃

Foodie Fridays: Apple Cider Loaf Cake

Recently we had some neighbors over for dinner, and I had a lot of leftover apple cider, so I began looking for recipes that would help use it up.  Apple Cider Loaf Cake was one that I decided to make because I had just purchased a lovely loaf pan with a great autumnal pattern on the bottom and I really wanted to try it out.  I was a bit nervous that the loaf would not come out of the pan easily as I have had this happen before with Bundt cakes, but thanks to the instructions that came with the pan I figured out why I have had this problem.  It turns out that you should never use aerosol cooking spray to grease cake pans (aerosol baking spray with flour is fine), which is what I always used!  Armed with this new knowledge, I was able to get the cake out of the pan effortlessly, and cannot wait to try other loaf cake/bread recipes using this pan.

Since my new pan required turning the cake upside down after removing it, I did have to change the topping instructions.  Instead of sprinkling the cinnamon sugar on before baking, I simply added it after removing the cake from the pan and inverting it onto a plate (be sure to slice the rounded top off of the loaf to level it before removing it from the pan).  Otherwise I followed the recipe as written except for the flour, since the original recipe called to a special type that I did not have.  I also halved the amount of salt because I always do.  This is a light and mildly flavored cake that is perfect with a cup of afternoon tea, and I know that I will make it again.

Apple Cider Loaf Cake

½ C. unsalted butter, room temperature, plus more for pan
¾ cup dark brown sugar, packed
2 large eggs, at room temperature
½ C. apple cider
⅓ C. sour cream or plain Greek yogurt
1 T. vanilla
2 C. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
Cinnamon Sugar (below)

Lightly butter a 9 x 5" loaf pan.  Line with parchment paper, leaving overhang on both long sides.  Set aside.

In a large bowl, cream together softened butter and brown sugar until light and fluffy.  In a medium bowl, whisk together eggs, cider, sour cream, and vanilla.  In another medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Alternate adding wet and dry ingredients to butter mixture, beating well after each addition.  Spoon batter into prepared pan, smoothing top into an even layer.  Sprinkle cinnamon sugar mixture on top.

Bake at 350° F for 40-45 minutes (mine took 50 minutes), or until golden brown on top and firm to touch in center of loaf.  Remove from oven and cool completely before slicing.  Store covered at room temperature for up to 3 days.

Cinnamon Sugar: Combine 3 T. turbinado sugar. ¾ tsp. cinnamon, and ¼ tsp. nutmeg in small bowl.