Oh, it is good to be back. Can’t tell you all how much I have missed blog-land while our business has been soooo busy. It is really good to have a busy business, but I really like it when we are busy and I still have time to spend with my blog friends!
One of our friends and neighbors recently passed away. I’ll tell you more about he and his wife soon. Anyway, as you know, in the South, the requirement when someone dies is to BRING FOOD!!!
Somehow, there is great comfort in the rituals of celebration, whether they be birth, wedding or funeral. It’s good to fall back on tradition to get through all of these times. I know our neighbor’s wife will have some tough times ahead, please keep her in your prayers.
In the meantime, my contribution to the celebration of life was an Autumn Fruit Salad.
To make the salad, I took a few liberties with the recipe that I found at All Recipes. Here is my recipe:
* 1 1/2 cups sugar
* 1/2 cup flour
*1 teaspoon ground cinnamon
*1/2 teaspoon ground cloves
* 1 1/2 cups apple cider
* 1 teaspoon butter or margarine
* 1 teaspoon vanilla extract
* 6 cups cubed unpeeled apples
* 2 cups halved seedless red grapes
*1 small can mandarin orange slices
* 1 cup walnut halves
Directions
1. In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, orange slices and walnuts. Add the dressing and toss gently. Refrigerate until serving.
Keep an eye on that dressing. It thickens quickly. I would have added raisins if I had them. Of course, you can add whatever (3 or more) fruits you like. See the original recipe in today’s lagniappe.
What is your tradition to get you through life’s rough patches?
Today’s Lagniappe: Autumn Salad (the original recipe)
* 1 1/2 cups sugar
* 1/2 cup all-purpose flour
* 1 1/2 cups water
* 1 teaspoon butter or margarine
* 1 teaspoon vanilla extract
* 6 cups cubed unpeeled apples
* 2 cups halved seedless red grapes
* 1 cup diced celery
* 1 cup walnut halves
Directions
1. In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.
Balancing Beauty and Bedlam’s Tasty Tuesday
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