Trick Or Treat

 We'll leave the light on for you.

 

" By the pricking of my thumbs,
Something wicked this way comes,
Open, locks,
Whoever knocks ".
 
Shakespeare / Macbeth 1606

 

 

 

 

Batten Down The Hatches

 

Our days seem to have reverted back to Summer temperatures, warm and breezy.
Later this evening thunderstorms are to move in, not my favorite type of weather, especially when tornadoes are in the prediction.

Walking about the garden tidying up any potential objects that may become hazardous in 60 mph winds, I noticed the Clematis vine is once again in bloom, the third time this year !
Such a gentle, giving vine, sharing her beauty for one last smile.

Autumn Silence

Enjoying a day of quiet time . The trees are changing color, and Autumn leaves are making a show, finally.
Some days it's good to do nothing. No deadlines to meet, no chores to complete, no lists to check twice.
Bliss.

Let's Eat Pie

Almost as popular as traditional Pecan Pie, this delicious Japanese Fruit Pie graces many dinner tables here in the South.

The combination of pecans, raisins, and coconut suspended in a chess-pie type of filling is wonderfully rich and toothsome.

 

Japanese Fruit Pie
 

Ingredients

1 deep dish 9 inch unbaked pie shell

1 stick of melted butter ( 1/2 cup )

1 1/2 cups of white sugar

1 tablespoon distilled white vinegar

1tsp. vanilla extract

3 large eggs ( slightly beaten )

1/2 cup each of raisins, shredded coconut, (I like a little more) chopped pecan pieces.

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl combine eggs, butter, sugar, vinegar and vanilla extract.

Beat until smooth. Stir in pecans, coconut, and raisins.

Pour mixture into pastry shell.
Bake in preheated oven for 40 minutes. Cool before serving.

Serve topped with vanilla ice cream or whipped fresh cream.