I really, really, really wish that Fall would make its appearance here in the south!!! We had one week of lower temperatures, but today it was 87 degrees. It’s October!!! The leaves should be changing, and I should be able to wear the long sleeved shirts that I recently pulled out of our storage closet. I can’t, though, and that’s kind of depressing. Fall is my favorite time of the year. The leaves aren’t even changing yet! I’ve seen flocks of birds fly south, but I think that has more to do with how the Earth revolves than it does the temperatures. I’m ready for my fall.
Even though Fall hasn’t officially shown up here in the Carolinas, I have had some fall indulgences since the calendar told me Fall has begun. I wrote about pumpkin pie that Scott and I made in the dead of night last week. We also have found honeycrisp apples!
Honeycrisp apples are, by far, my apple of choice. I love how crisp they are, and how the apple juice flows with every bite you take. It’s not very tart – it’s quite sugary compared to some other apples. I looked all over for honeycrisp apples when we went to the farmer’s market a few Saturdays ago and no one had them yet. Their peak harvest month is Ocober. Scott found them at the grocery store last week and brough home some for me! Excitedness. He noted that their price is about a dollar more than the other apples, but that’s due to it only being available for a few weeks in the Fall, while other apples are available most of the season.
I also tried something different last week – I was in the mood for zucchini, but didn’t want to wait on water to boil and all that, so I tried steaming them in the microwave. I didn’t use any instructions, just chopped up the zucchini and drizzled with a teeny bit of water, then put it in for 45 seconds.
It worked.
I ate some plain, and then put the rest into pasta alfredo that got consumed before I took a picture. Zucchini = yummy fiber! Squashes and zucchini can be found everywhere this time of year, and they are delicious as sides or in casseroles or other dishes. I still have some left, so I’ll be trying these out in different ways over the next week. Check back to see what all I create with them! 🙂
On a final note, I need to mention something about greek yogurt. I have plugged Chobani yogurt in the past, and that’s what I’m about to do again. I love their yogurt! It’s so thick, creamy, and rich, and has much less fat than other yogurt, and absolutely zero additives. Most fat free brand name yogurts (store brand, too) contain high fructose corn syrup because they need to cover the extreme tanginess of the yogurt. Greek yogurt doesn’t need any because of how they strain their yogurt. They use real fruit, pectin, and cane sugar. My reason for bringing up greek yogurt again is this: please be sure you stir it up. Most greek yogurt is fruit on the bottom. Scratch that, the fruit, cane sugar, and pectin is on the bottom, unlike other yogurts where the HFCS is in the yogurt. Have fun stirring up your greek yogurt! You’ll be glad you did. It means the difference between sour cream and pudding. Plain greek yogurt can be used as sour cream, and the yogurt on top of the fruit mixture is plain greek yogurt. It will taste that way unless you stir it up first. I’ve had some people tell me they were not happy with the blah flavor of the yogurt, and everything was at the bottom. So be sure to stir your greek yogurt!
What’s your favorite kind of yogurt?
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