Well, so far the good weather is holding. It is getting a little nippy at night, but that is expected. The leaves are turning and the squirrels and deer are happy because the chestnuts are falling like crazy. Momma Said, “They should be fat and sassy for winter.” I need to get the flower beds here at work cleaned up for the end of season and I will be all set.
The leaves are turning and the apples are ready for harvest. Everything is coming to a close. Another season and another chapter of life, it is going by way to fast these days. The days, months and years are racking up and starting to slow the ole body down some. I hate to admit it, but the stiff muscles and sore joints are getting worse all the time. Momma Said. “You rest, you rust and I am feeling a little rough around the edges these days.”
I guess that old saying about being rich in your older years is true. You have silver in your hair, gold in your teeth and lead in your butt. Momma Said, “You are rich beyond your wildest dreams and didn’t even know it.” What do you think of that? I guess I am rich without having the financial stuff attached to it. I have family I treasure, friends that are sterling and readers that I treasure.
The little things that I impart with my readers are just a small part of my life. I miss the ones I have lost and I try to keep those remaining close to my heart. I want to keep the memories I have alive and it is easier to share with people who have had similar things happening in their lives. I hear from readers that say, “Yes I had something like that happen in my life.”
Momma Said, “Remember those who have gone on before us and keep them alive in your memories and your heart. That is the most precious way to honor them.”
BAKED APPLES
Ingredients
4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans
Directions
Preheat the oven to 375 degrees F.
Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.
