Paisley Ontario CA Farmers Market

Grand Feast Finale

The fall is a favourite time of year with cooler weather, the fast pace of summer over and the air full of wonderful smells of wood fires, apple cider, and pumpkin pie.

It is also the time of year that fall fairs, and festivals take place and today we attended the Grand Feast Finale in Paisley Ontario CA.  Where we participated in their annual vendor sponsored potluck lunch and purchased cinnamon buns for tomorrows breakfast.

Attending fall fairs and festivals is a wonderful way for families to connect and spend a day together make arrangements to meet and if you get the chance next year to attend the Grand Feast Finale you will not be disappointed,

We will see you there!

Grandma Snyder

©2013-2015 twosnydergirls

Roasted Carrot, Apple Soup

Apples are now abundant in our area both wild and domestic so we can only assume that the culinary desire to include apples in a hot soup comes from driving past so many apple trees.

In today's soup recipe we have roasted carrots, potato, shallots and garlic to deepen the taste of the soup. The garlic and shallots were brushed with olive oil while carrots were brushed with a mixture of all of olive oil and maple syrup.

Ingredients:

• 1/4 cup of maple syrup
• 1/8 of a cup of olive oil
• 3 pounds of carrots peeled and cut into large chunks
• 2 shallots
• 2 whole garlic bulbs with the tops come out to expose the garlic
• 1 large potato
• 5 cups vegetable broth
• 3 sticks of celery chopped
• 2 Granny Smith apples corded and chopped into large pieces
• To bay leaves (these are removed before you purée the soup)
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons cinnamon
• 2 teaspoons fresh ground ginger

Directions:

1. Preheat the oven to 400°F
2. Prepare the carrots, shallots, potato, and garlic place on a covered baking sheet
3. Brush the potato, shallots and garlic with olive oil and the carrots with olive oil and the maple syrup Note: the remaining maple syrup is added to the soup
4. Place the vegetables in a 400°F oven for 40 minutes.
5. In the soup pot add the vegetable broth, bay leaves, celery and apple let this simmer while the vegetables are roasting
6. When the vegetables are done roasting remove the bay leaves from the broth
7. Remove the roasted garlic for the paper outer layer and carefully place this and the other roasted vegetables in the hot soup pot 
8. Add the nutmeg, cinnamon, ginger, and remaining maple syrup
9. Simmer for another 10 minutes
10. Carefully blend the vegetables in the broth creating a smooth thick soup
11. Salt and pepper to taste
12. Enjoy

From Our Table to Yours

Grandma Snyder

©2013-2015 twosnydergirls

Someone Once Lived Here

Grandma Snyder

©2013-2015 twosnydergirls

Stop Expecting

I set out to write a totally different mindfulness post for today and instead of writing the post over the weekend which was the plan, I spent time with family, walking St. Lawrence Market, photographing Allan Gardens, watching movies with my husband and just relaxing.

Now it is 8:38 pm on the evening that the blog is due (self imposed due date) to be posted and I have no energy to write and I am giving up.

Wait a minute I enjoy doing this blog what is wrong with me?

I have set expectations for myself and in not reaching them I have disappointed myself and so I am giving up!

Not going to happen!

The weekend was wonderful and from it will flow the source of many blog posts to come and I spent quality time with my life partner.

Be mindful throughout the coming week of how often your expectations result in negative self-talk ~ in disappointment in yourself and

Stop expecting!

Grandma Snyder

©2013-2015 twosnydergirls

It is to such as these

The answer to this question is found in Mark 10:14 for we are  the beloved 'little children' of God born believing in God's unconditionally love.

And as we grow we forget, yet our Father remembers and takes care of us because  he loves us unconditionally.  

What are mortals that God remembers us we are his children.

Grandma Snyder  

©2013-2015 twosnydergirls