Today I’m sharing our October Mountain Moments. This is a recap of what happened in the month of October, in and outside, of our mountain kitchen.
Our clocks got pushed back last night so that it is going to seem like it is dark more than it does light outside. Usually, I welcome this time of year because the cold and the dark usually keeps us inside. It’s almost like a pause after being so active during the summer months.
Gosh, y’all, the holiday season is almost upon us! Can you believe it?
However, this year is so different that I’m not quite ready to settle down and stay inside. I’m going to miss our deck and porch time along with cooking up new recipes on the grill. Don’t worry, you know how David is. The grilling and smoking will continue into the winter months, but there won’t be much sitting around outside.
Man, does it get chilly on the mountain now when the sun goes down… burr!
October was a good month for us. Here’s a little about what we’ve been up to, our October Mountain Moments:
“PICKLED AND ROASTED”
On October 11th, David and I attended the second (July was our first) Root to Table event of 2020, with farmers, chefs, and other diners to celebrate the fall harvest at “Pickled and Roasted.” This is a culinary series organized by Taste of Blue Ridge, a marketing culinary community representing people passionate about locally sourced food of the Shenandoah Valley and Blue Ridge Mountains of Virginia and West Virginia.
It was a rainy evening, but we were still able to enjoy multiple courses from top chefs in a safe, socially distanced setup and learned more about locally sourced food from area farmers. These dinners are so inspirational to our culinary loving hearts!
The Taste of Blue Ridge Root to Table event was held at Loudoun County’s Celebrations Farm. We were graced by six regional chefs, including a Food Network competitor, who were paired with farmers to showcase the Shenandoah Valley’s produce and local meat, as well as a culinary homage to the Chesapeake Bay. [Read More…]
There was live music and a couple of food demonstrations. Most importantly, the farmers and chefs visited with us at our table to discuss the menu and the importance of locally sourced food. A real personable experience is always welcome.
As a farmer’s daughter, it makes my heart happy to know that people are so passionate about creating awareness and building a community between local farmers and chefs.
We have thoroughly enjoyed the two dinners we attended in 2020 and we are looking forward to future dinners in 2021!
To learn more about Taste of the Blue Ridge visit their website at www.tasteofblueridge.com/
David and I cast our votes early on October 23rd. We have a long commute to and from work and this made it easier on us and we don’t have to worry about rushing to get to the poll.
We’ll never discuss religion or politics here. This is just an expression of our American pride. It’s more important than ever.
FALL ON SKYLINE DRIVE
After David and I cast our early vote, we took a quick trip up to Skyline Drive to enjoy some of the fall foliage. The weekends are crazy up there when the leaves are at peak. Leaf Peepers from all over the world swell our little town to take in the amazing views.
Fortunately, we know how to cheat the crowd so we can enjoy Shenandoah National Park a little ourselves without the gobs of people.
It never gets old!
TOP RECIPE OF THE MONTH
Bacon-Wrapped BBQ Chicken Tenders
COMMENTS OF THE MONTH!
“So so good and an excellent way to use some of our dried peppers from our garden!”Kiki (Comment & 5-Star rating on Homemade Enchilada Sauce)
“I have been cooking Lebanese food since a neighbor taught me years ago. I love all of it. I ate a dish similar to this at Grapeleave, a restaurant in Southfield, MI several months ago, and decided to make it for a friend who is a vegan. I had meat-eaters and vegans. I made a chicken protein, rice, salad, and maghmour. The vegan ate and loved the salt, rice, and maghmour. The meat-eaters ate everything, having maghmour as a side. Everyone was happy. It’s a very tasty dish and pretty easy.”Carole (Comment on Lebanese Maghmour – Moussaka of Lebanon)
“Well, you saved me a trip to the store! As I was assembling this recipe, I thought it was very similar to pie crust. It tastes like it, too. If you want to crumble these into soup they will be fine, and they were easy to make.”Susan (Comment on Homemade Saltine Crackers)
‘TIS THE SEASON
Easy Pumpkin Roll
This easy pumpkin roll recipe is a classic dessert made of delicately sweet and warmly spiced cake curled up around silky cream cheese that everyone adores!
Smoked Venison Backstraps Wrapped in Bacon
From the woods to the table, these smoked venison backstraps are melt-in-your-mouth tender with a flavorful lick of hardwood smoke, smoky bacon, and barbecue sauce.
AROUND THE MOUNTAIN
One thing we love about living where we do is that we get all four seasons. However, fall always seems to steal the show.
Even my hydrangea wanted in on the action. Somehow the stale blooms from the summer held on and produced amazing color for fall. This leaves us a little baffled as they were bright blue in mid-summer and turned into green and pinkish-purple color. They’re so pretty!
The deer are moving around on the mountain as the rut has come in. This young buck stopped just long enough for me to snap a picture while passing by on my way home with groceries. Don’t worry he’s safe from David as he needs some time to mature those horns. 😉
OCTOBER MOUNTAIN VIEWS
That’s all of the October Mountain Moments. See ya next month with more moments from the mountain.
Thanks for reading!
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