I am sure it has become abundantly clear to all that my top comfort food is soup. During these turbulent and uncertain times, I bring you another soup recipe. Once again it is inspired by the produce I received in the farmer’s market box from McClendon Select. I used the onion, leeks and the two bunches of yellow carrots from the photo above. When you purchase carrots from the grocery store, they rarely have the green tops attached. These carrots looked as if they were freshly plucked from the ground the very morning they were received. I just had to use those gorgeous tops for a pesto garnish. Of course, you do not need to use any garnish for this soup, but if you have the tops, please do not waste them. I also used the leeks from the box for a second garnish of frizzled leeks. Frizzled leeks are often used to garnish grilled meats but they are equally wonderful atop soups and salads.

Since carrots are once again the main ingredient of a soup recipe, I have a little carrot trivia for you:

Did you know?

Bugs Bunny’s nonchalant carrot-chewing standing position originated in a scene in the 1934 film It Happened One Night, in which Clark Gable’s character leans against a fence, rapidly eating carrots and talking with his mouth full to Claudette Colbert’s character.

I have brought this salad as a pot-luck dish to many parties over the years and everyone always asks for the recipe. I brought it again last weekend and promised the recipe would be here this week. Promise kept!

I use already toasted and peeled hazelnuts from Trader Joe’s for this recipe.

If you have raw hazelnuts, go to this LINK to learn how to toast and skin them.

I almost never go to all that trouble anymore. Just another reason I am always so grateful for Trader Joe’s! I also used TJ’s quinoa, a mix of red and white.

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This dessert recipe could not be easier or have less ingredients. Is four ingredients few enough for you?

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I made them for our small 4th of July Pool Party, so one batch is just enough. I found a video from dingster.eats on Instagram and immediately knew that this is my kind of baking recipe and that it would be perfect for the 4th.

They are made in Mason jar bands and are the cutest things ever.

I’ll also be baking my All-American Berry-Cherry Flag Pie.  For that recipe, I’ll need a can of cherry and a half can of blueberry pie filling.

With that in mind, I decided to use three pie-filling flavors for the hand pies; apple for the White, the other half of a can of blueberry for the Blue, and a few tablespoons of the cherry for the Red. For the flag pie, I plan to supplement extra fresh cherries with the cherry filling I swiped from the can. Ignore the can of peach pie filling, I was waffling between the apple and peach and ultimately decided that since it’s the 4th of July, it had to be an apple!

One last thing – I used a Silpat to line my baking sheet. I don’t recommend that the bottoms did not brown properly. Use parchment or just grease the baking sheet instead.

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This was the most popular recipe from the Craft Party, not surprising since it’s basically a dessert disguised as breakfast food. Tomorrow, I’ll post the instructions for one of the most popular crafts that were offered … Cocktail Infusions. Those may not sound exactly crafty, but they are easy to assemble and make great hostess gifts!

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The pretty Christmas beverage dispenser below was given to me several years ago, as a gift, from Peggy. Everyone at the Christmas Craft Party loved it, as do I!

I had two cocktails available for guests at the party.

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A Pear-Thyme Mimosa (pear juice,  fresh thyme sprigs, and champagne) and an autumn apple punch.

The punch was the most popular, by far!

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If you go on Pinterest or you read any food or style magazines, then you already know that pumpkins are all the rage! But there is more to autumn than just the glorious pumpkin. Pears and apples shouldn’t be overlooked in fall decorating or cooking.

This quintessential autumn dessert proves that point perfectly.

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Often the simplest, purest, and easiest things are the best. That is the case with this perfect appetizer. It is reminiscent of THIS appetizer that I posted, strangely enough, exactly 1 year ago today. Only thing is, this is about 10 times quicker and like I say, simple and pure.

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In yesterday’s post, I purposely left out something that we did on our way to Santa Cruz. About halfway between San Mateo and Santa Cruz sits the city of Cupertino. If you have an Apple product, you’ve heard of Cupertino. It is the time zone setting on every Apple device; from the iPhone, and the MacBooks, to the iPad. I know this because I’ve reset it on every Apple item I own.  Let’s see – Marissa and I are both on our second MacBooks, Connor has one, I asked for and received an iPad for Christmas and then didn’t use it much, so it now belongs to Connor, and each of the three of us has an iPhone and we all, of course, (including Dave)  have iPods. Once we get rid of Dave’s stupid Blackberry and his horrid PC and buy him an iPhone and a big old desktop Mac, our transition will be complete to a true Apple-only family!

Yes, I happily guzzle the Kool-Aid, in fact, give me some more! I’m thinking that Apple TV maybe my next move. Besides all of the Apple stuff we have, I’ve been a bit obsessed with the subject because I’ve been reading Steve Jobs by Walter Isaacson. It is the authorized biography that was released soon after Jobs’s death in October 2011. What a complicated, brilliant, narcissistic ass he was! I started the book the Tuesday before we left and finished on the plane, on our way home. I highly recommend it if you like biographies, Apple, tech stuff, Steve Jobs, or just want to learn about the impact on our culture and way of life that Jobs most certainly made. Whether you own an Apple product or not!

Cupertino is mentioned on about every page, so a stop there was a must. I had no idea where we were going, so we drove into town and started to look for Apple.  It didn’t take more than a minute before we saw buildings with the Apple logo on the signs.

I knew there had to be a bigger grander place than these little buildings, so I asked Siri (on my iPhone 4s) to direct me to Apple headquarters. She came through with flying colors. I have a love/hate relationship with Siri.

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Really, it is!  Eight of those 17 ingredients are things like salt, pepper, spices, sugar, olive oil, and chicken broth. The only things to cut up are an onion, some garlic, and a couple of apples. As for the time involved, the four hours – or more, if that works better for you – is to brine the meat. That means that it is just sitting in the refrigerator, not bothering you one little bit! So don’t let the long list of ingredients scare you off, this is the perfect recipe for a quick and easy dinner, as long as you think ahead and get those pork chops into the brine.

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Apple Pie is the picture of Americana. Tarte Tatin is a classic French dessert, basically an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked. And Apple Strudel, a perfect blend of spices and apples enclosed in a delicious flaky pastry is considered to be the national dish of Austria… along with Wiener Schnitzel. The German name is Apfelstrudel. Whatever you call them, apple desserts are true national treasures.

Oh, and by the way, this is my 600th post… how time does fly!

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