~ Saturday sunrise, Grand Glaize Arm, Lake of the Ozarks~***********************************************
Saturday was a perfect fall day. At last, the temperatures are more seasonal. I spent the early morning, sitting on the deck, looking through magazines, for ideas to use in redoing our room, at the condo. The November 2007 issue of Architectural Digest is opened at a photo of one of Ralph Lauren's homes. A girl can dream, can't she?
J and Molly went for a walk and visited with neighbors, fishing from the dock, this beautiful Ozark morning.
For lunch, I made vegetarian vegetable soup and served it with crusty bread.
Dessert was fried apples, topped with Andy's frozen vanilla custard.
Sunday, we drove to a primitive camping area in Lake of the Ozarks State Park.
I took several photos. It's an adventure, I'll write about, later this week.
We hope to see more fall color, next weekend, when we return to the lake. Most of the trees are still green. Sumac, Dogwood and Poison Ivy are providing the most color, at the moment.
Logs, waiting for winter, stacked beside a tree, near our condo.***********************************************
EDITED TO ADD RECIPES
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Vegetable Soup
2 quarts vegetable stock
2 tablespoons bouquet garni (sweet basil, marjoram, savory) tied in cheesecloth
1 bay leaf
garlic powder, to taste
1 tablespoon dried onion flakes
1 packet splenda or a teaspoon of sugar
1 can diced tomatoes
1 can kidney beans
1 cup cabbage, chopped
2 medium potatoes, chopped
6 carrots, chopped
1/2 cup frozen peas
1 small can sliced water chestnuts
1/4 cup lentils
1/4 cup barley
1 cup fresh spinach, chopped
In a heavy stock pot or dutch oven, simmer all but spinach, 1.5 hours. Add spinach and simmer 1/2 hour more. Remove garni and bay leaf. Serve soup with crusty bread.
You can add any vegetable combination, you wish. I tend to throw in everything but the kitchen sink, when I make soup!
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Fried Apples
6 apples, I used red delicious, this time. My favorite for fried apples, is jonathan. Slice apples, unpeeled
Spray non-stick skillet with pam, add apples. Sprinkle 2 to 4 tablespoons sugar (depending on sweetness of apple), dash of cinnamon and 1 tablespoon flour over apples. Stir freguently. When apples are tender, add several pats of butter, continue cooking a few minutes more. This can be served as a side dish or as a dessert with ice cream or custard.