after yesterday’s post, it only seemed fitting for me to share with you a few scarves i’ve been eyeing lately. currently, they are my favorite accessory (can you tell?). i’m even wearing one now!

clockwise: extra thick wook cozy, alpaca olive green hand knit scarf, chunky circle scarf, infinity chunky scarf, super soft knitted cowl, autumn sunset loop, cabled cashmere circle scarf

wrap up: {autumn} {chunky} {fall} {handmade} {infinity} {knitted} {scarf} {scarves}

my love for today are these sweet block prints from red tile studio. nature has always been my biggest inspiration, and i love seeing the little bits and pieces of it brought to life in these paintings. i always love to see an artist’s inspiration, and to photograph the finished piece with a found treasure from nature is genius. head on over to their shop to see more, or swing by their facebook page to keep in touch.

wrap up: {art} {autumn} {block prints} {fall} {nature} {red tile studio}

As with the autumn spice latte, the pumpkin spice latte is one of my favorite seasonal drinks. I could put pumpkin in just about everything in the autumn – it’s just so naturally delicious. This drink is no exception! To make this latte, you will need pumpkin spice simple syrup (recipe below), espresso or strongly-brewed coffee, and steamed or frothed milk. Makes 2 servings.

ingredients

 
- 1/2 cup sugar

- 1/2 cup water

- 2 tablespoons canned or fresh pumpkin puree (not pumpkin pie filling!)

- 1 tsp pumpkin pie spice OR a combination of cinnamon, ginger, nutmeg, allspice, and cloves – what ever is available in your cupboard

- 2 tsp vanilla extract

- 2 shots of espresso OR 6 ounces of strongly brewed coffee

- 6 ounces of nonfat milk (or soymilk, or other dairy substitute)

directions

Start with the pumpkin spice syrup. Combine the sugar and water in a small saucepan. Bring to a boil on medium-high heat, stirring often. Once it reaches a boil, add the vanilla extract; continue to boil for one minute.

Remove from heat, add pumpkin puree and spices; stir. Let it sit in the saucepan while you brew the espresso or strong coffee.

Brew espresso as according to your machine, or use a very strongly brewed dark roast coffee. Steam and froth your milk or milk substitute. If you would like more information on brewing coffee and steaming milk for specialty drinks, see this previous post on Going Home to Roost.

Pour the espresso into two mugs.

Add 1/4 cup (or more or less, depending on your taste) of pumpkin spice simple syrup to your espresso. Add steamed milk, and top with foam from the frothing process.

My steam wand is currently broken, so I can steam, but not get the foam (otherwise this drink would be topped with a pillowing layer of foamy goodness). You can also top with whipped cream and a sprinkle of cinnamon for a real treat!

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {ashely pahl} {autumn} {coffee} {drink} {espresso} {fall} {latte} {Pumpkin Spice}

i’m nearly a week behind, but better late than never, right? welcome to my favorite time of the year. happy fall y’all!!

clockwise: landscape tapestry, fall photograph, vintage red lantern,  autumn color, fall foliage felted bowls, golden rays, wrangler red plaid shirt, the golden pumpkin

wrap up: {autumn} {fall} {handmade} {happy} {photography} {season}

happy monday, lovelies!  how was your weekend? i’m happy to say that mine was quite productive (for once), and i have lots to share with you.  first up, how do you roast a pumpkin? a butternut squash? and what should you do with the seeds?

after posting quite a few recipes that use roasted pumpkins and maybe a butternut squash, i thought i would do a formal ‘how to roast winter squashes post’.  i always roast mine ahead of time, say while i’m cleaning house or sewing, then preserve them in the freezer.  that way, they are ready to use anytime i like. here’s how!

step 1: remove the stems, cut the squash in half and remove the seeds.

>>don’t throw away your seeds! preserve them in a bowl for easy toasting and scrumptious snacking (see below)<<

step 2: for butternut squash, place cut side down on a lightly greased baking sheet.

for pumpkins, fill the center with 1/4 cup of water and cover with tin foil to create a ‘steamer’.  place right side up on a baking sheet (or right on the oven racks).

step 3: roast in the oven at 450 degrees until the skin has browned and the flesh of the squash is easily poked with a fork; about 45-60 minutes.

step 4: let the squash cool and then either remove the skin (for butternut squash) or scoop out the flesh (for pumpkins).

step 5: use or preserve! you can use these right away or preserve them.  to preserve them, slice and place in baggies, then place in the freezer.

roasting winter squashes will fill your home with the sweet aromas of autumn- for me, it makes fall come alive!

it’s so easy to use the seeds from a winter squash, and when toasted, they taste amazing. here’s how!

step 1: rinse the seeds in a colander to remove all the stringy squashy stuff, then pat dry.

step 2: toss with 1 tbs of olive oil and sprinkle with course sea salt.

step 3: spread in a single layer on a baking sheet.

step 4: toast in the oven at 400 degrees until golden brown, 10-15 minutes.

they are so delicious! between snacking on them and putting them on our salad that evening, i’m sad to say that ours were gone in one day.  they’re addicting!

wrap up: {autumn} {butternut squash} {fall} {pumpkin} {recipes} {roasting} {seeds} {toast}

i think we should just take a minute to soak in the beauty that is around us.  this time of year, the colors of autumn are brilliant and i can’t help but be in total awe, every year.

these two photos are taken from the great smoky mountains, the place that i call home.  every autumn the mountains come alive with the most vibrant colors of red, orange and yellow.

and these two are taken from the great rocky mountains, the new place that we call home!  i feel incredibly blessed to be able to call such beautiful places ‘home’ and not one day goes by that i don’t appreciate their beauty.  i realize that the leaves don’t change everywhere, and other places in the world are just beginning to say hello to the green of spring, so my question is… what do the leaves look like in your town?

photos: autumn in the u.s.

wrap up: {autumn} {leaves} {rocky mountains} {smoky mountains}

even though it’s still summer, every time september rolls around i start thinking about fall.  maybe it’s the beginning of crisp mornings or the wearing of light sweaters at night.  or maybe it’s the planting for fall harvests.  either way i all the sudden crave leafy decor and autumn colors of green, orange, yellow and red.  here are some handmade finds that get my in the spirit of september!

row 1: instant karma dress, the godfather, vintage golden bow stud heels

row 2: pereira foldable handbag, the leaf, odette leaf ring

row 3: calla green bow pillow, leaf wall ware, handmade marigold flats

row 4: knitted orange handbag, gillian hat

have a beautiful weekend! love, bonnie

wrap up: {autumn} {decor} {fall} {fashion} {leaves} {september}