What's your take in swearing in blog posts? Sometimes I really want to throw some F-bombs out there, but I wimp out. My mom reads this blog!
The thing is that sometimes swearing is really funny. Take this McSweeney's article, "IT’S DECORATIVE GOURD SEASON, MOTHER*******." Decorative gourds mean fall, as the article hilariously notes. I've held off on welcoming fall until this last week. I've been strolling around town in sandals, mostly tightless--in denial, really.
This sh*t is going to be so seasonal.
We recently took our annual trip to Stribling Orchard. Josie picked out some pumpkins.
There were some huge decorative gourds for the taking.
We also did some apple picking.
And apple taking.
Josie liked picking the apples off the ground, rather than the trees.
Before we arrived at Stribling, we stopped at the Apple Donut House.
Extreme close up...
- 15 cups popped corn (1/2 cup kernels, unpopped)
- 2 tablespoons molasses
- 1 cup brown sugar, packed
- 1/2 cup salted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon baking soda
1) Preheat your oven to 200°F and line a half-sheet pan (18" x 13" pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.
2) In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves.
3) Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
4) Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
5) Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.
6) Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.