Line Upon Line

As I realized the year was drawing rapidly to a close, I remembered there was one thing I had to make sure to do: write a fourth and final installment in a year of seasons on The High Line. Having started with Winter, then Spring and Summer, I made the trip in October to see my favorite reclaimed space in Fall. I took a LOT of photos - some good, some interesting, and some that were not so great! In truth, I was expecting lots of golds, yellows, and reds; but what I noticed as I reviewed the images was a consistent palette of greens, with many blooms in purples and whites. Asters were everywhere as one might expect at that time of year, like these lilac-colored twilight asters:

The striking blooms on this chocolate white snakeroot were like miniature pom-poms, and another example of the wonderful variety of plantings in the park:

Although not titled as such, the setting sun gave a lovely purple glow to this stand of pink muhly grass:

I thought the little white flowers of the wild spurge were charming on their delicate stems - even though the name sounds rather harsh!

I was delighted to discover the petals on this ironweed end in curlicues, and their color provided excellent contrast to the spent blooms around them:

One plant I looked for in particular was the wild quinine with their oddly rounded flowers, both interesting and unusual. And yes, the plant does contain quinine - gin and tonic, anyone?

There were many others, and many that I missed according to the monthly bloom list. But one I hadn't expected to see was the purple hyacinth bean, abundant with blooms and pods, carelessly twined around a railing:

I can't seem to get enough of this wonderfully unique place, and although this is the last post of the series, this is certainly not the last visit. There is always more to see, more to learn, and more to enjoy - both at home and abroad - and I look forward to continuing the adventure with you! So, until next time (and hopefully not too long from now), I wish you a peaceful, safe, and very Happy New Year!!!

>o<

Recipe Roundup: The Final Countdown

Thanksgiving is just days away, and chances are you have your menu planned and ingredients stocked for the big day. And yet, maybe you'd like just a few more items on offer to round out the meal and ensure all your guests have something they can enjoy. Of course, these add-ons better be quick, easy, and absolutely scrumptious, too!

Cheese and Dates: You can't go wrong with two ingredients, especially when they pair as well as these do. I personally love an aged cheddar with the dates, but any cheese will be perfect. Vegetarian/Gluten-Free

Salami and Cream Cheese: Another two-ingredient wonder - just keep the components stashed in the fridge, and you're moments away from making as few or as many as you need! Gluten-Free

Catalan Spinach: Amazingly simple and unbelievably fast, but also bursting with great flavor. This dish can be whipped up while the turkey rests and the other sides are reheating in the oven. Vegetarian/Vegan/Gluten-Free

Cranberry-Orange Sauce: Easily made in advance and stashed in the fridge in anticipation of the big day. Any leftover sauce can be reheated and spooned over store-bought ice cream or pound cake for a stress-free dessert. Vegetarian/Vegan/Gluten-Free (if using Cointreau, water, or juice for the liquid)

Individual Pumpkin Custards: A make-ahead treat that stores and transports easily, already portioned and ready to eat! Vegetarian/Gluten-Free

>o<

Easier Than Pie: Individual Pumpkin Custards

With the holidays fast approaching, we all need some go-to recipes that can be made quickly, store easily and, above all, taste wonderful. These little pumpkin custards meet all those demands, giving you a rich, not-to-sweet treat that can proudly be served after any meal—and they even make a great breakfast, too!

Individual Pumpkin Custards

Ingredients:
1 can (15 oz.) pumpkin puree
1/4 cup honey (or pure maple syrup)
2 large eggs, room temperature
1 cup (8 oz.) heavy cream
1 teaspoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with parchment liners and set aside.

In a medium bowl, stir all ingredients together until smooth and creamy. Divide batter evenly among liners in prepared pan (they will be fairly full) and bake for about 25-30 minutes, or until set and no longer wobbly in the center. Let custards cool completely in the pan, then carefully lift out and refrigerate in an airtight container. These are best made at least one day ahead to allow the flavors to develop. They can be served with whipped cream, ice cream, or simply garnished with a few chopped, toasted pecans.

Notes: The custards will hold their shape once refrigerated overnight, while still retaining their smooth interior. If you have some oranges on hand, a teaspoon of grated zest would be heavenly folded into the batter before baking. Feel free to use any combination/amounts of spices that you like best or would typically use in your favorite pumpkin pie recipe. Be sure to share your variations in the comments!

>o<