UNLEASHING MY INNER BAKER

I am so proud of myself! For someone who has always considered themselves a terrible cook and even worse at baking, it feels like a monumental achievement to whip up something my family absolutely loved. The inspiration for my culinary adventure harkens back to nearly 30 years go a friend's delicious cake at her daughter's birthday party. The cake was incredible, but it was the frosting that really stole the show, so light and fluffy, it had everyone buzzing with curiosity about its ingredients. When I learned that the magic was simply Cool Whip and pudding, I couldn't believe how easy it was. Who knew such a delightful treat would be so easy to create.

Recently the cake popped back into my mind, sparking a determination to create something similar on my own. As I recalled my friend's recipe, I knew the base had to be a box cake mix, but I was unsure which one. I decided to go with lemon, a flavor I had always loved. I bought lemon curd for the filling because I remembered the cake had a zesty punch, though I couldn't pin down if it was lemon curd or pie filling. Breaking some culinary rules, I opted for a single layer cake instead of the traditional two layers, using an injection took to disperse the lemon curd through the cake's moist center. Finally, I found a Cool Whip frosting recipe online and topped it off with a sprinkle of fresh lemon zest. The result? A creation my family became instantly obsessed with, devouring the entire cake and begging for more. It's ironic that I, who always shied away from the kitchen, could produce something so delicious, but the satisfaction of their enjoyment is more than enough to make me beam with pride

You can find the frosting recipe here: All Recipes 

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MY DOCTORS UNIQUE APPROACH TO WELLNESS

After nearly five years of grappling with persistent medical issues and feeling like I was navigating a labyrinth of inadequacy in healthcare, I am overjoyed to have finally found a doctor who truly resonates with my needs and genuinely wants to support my healing journey. Her approach is refreshingly empathetic, and it feels as though she understands me not just as a patient, but as a whole person. What sets her apart, aside from her compassionate care, is the enchanting location of her clinic. Tucked away in the picturesque Wisconsin countryside, she built her practice right on her property, transforming it into a sanctuary that feels more like a serene retreat than a sterile medical facility.

The drive to her clinic is an experience in itself-a rolling landscape punctuated by the vibrant colors of nature, all of which sets a calming tone well before I even step inside. Upon arrival, I'm enveloped in an atmosphere that balances the warmth of a bed and breakfast with the peace of a spa retreat. The gentle mooing of the cows crazing nearby adds an extra layer of tranquility, creating a unique backdrop that fosters relaxation and healing. I often find myself imagining how beneficial it would be for clinics and hospitals to embrace the serenity of nature in their design. There's something profoundly restorative about being surrounded by the peaceful presence of animals and open spaces; I could almost commune with the costs in a way that nurtures my spirit and aids my recovery. In a world that often feels chaotic and rushed, this oasis of calm truly makes a world of difference for patients seeking solace and health.

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LUFFA, LOOFAH, LUFA, LOFA, LUFA

Is there really a right way to spell luffa? 😂

It seems like a simple question, but one glance at the various spellings can spark debate. Perhaps it's spelled "loofah" in one corner of the internet, while "luffa" garners its supporters in another. Whatever the spelling, there's no denying the versatility of this remarkable gourd. I learned this firsthand when I tried my hand at growing luffas a few years ago with the intention of incorporating them into my homemade soaps. My quest quickly came to a halt, however, as Minnesota's brief growing season left me with little more than a dream of a succulent, homegrown luffas.

Fast forward to this year when I spotted a promising luffa at the Farmer's Market. Eager to finally experience the pleasure of crafting my own, I decided to buy it and dry it myself. It was green, which raised a red flag about peeling, so I sought guidance from a garden guru on YouTube.  Her oven-drying technique yielded decent results. While the skin slid off easily as she said it would, half of my luffa deflated. Not her fault - the luffa was bad. After washing it, it still had an odd greenish hue that made it look a bit funky. In the spirit of experimentation I decided to dry it anyway to see if was usable as an exfoliant in my soaps. (update: it became moldy). 

I'm determined now to return to the Farmer's Market for a second chance at getting this right. Then in January I plan to start seeds indoors, giving my future luffas ample time to grown, aiming for a bountiful harvest that I can let dry on the vine. Then I'll make sure they are vibrant and ready for my future soap creations. 

Exceptionally long luffa 🤣👀

I cut it up as instructed by YouTuber

 The two luffas on the left are no good. Completely deflated and mushy. The ones on the right look pretty good. I'll update once they are dry. 

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FROM ORCHARD TO TABLE

Every year at this time, our family eagerly anticipates our annual apple-picking outing. It's a cherished tradition that brings us all together, with the girls delighting in the thrill of plucking ripe apples from the trees while I can't wait to transform our harvest into delicious handmade applesauce. Among the various varieties we encounter, Sweet Tango apples have emerged as my absolute favorite. Their unique blend of sweet and tangly flavors makes them incredibly versatile for all types of applesauce recipes, whether I choose to add sugar or go the healthier route with no sugar at all. For myself, I prefer the pure taste of the apples, relishing the natural flavors, while my daughters enjoy a richer, sweeter version infused with brown sugar.

As the autumn sun filters through the leaves, creating a picturesque backdrop, we gather our bounty and return home, excited to jump into the kitchen. I have two favorite recipes that never fail to bring smiles. The first is a simple, no sugar added applesauce that highlights Sweet Tango's natural sweetness, where I gently cook the apples in the crockpot with a touch of cinnamon until they are tender and then mash them to the perfect consistency. The second recipe is a delightful brown sugar version, where I cook the apples in the crockpot with brown sugar and pumpkin spice, creating a luscious treat that my girls can't resist. Each time I make applesauce, not only do we create a delicious fall staple, but we also weave unforgettable memories together that make this season truly special. 

Here are two of my favorite recipes for you to try:

With Sugar

Without Sugar

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