ozma of odds: fall inspirations

...happy autumn party!!

There is a slight chill in the air,

and the leaves are thinking about starting to display their fall colors...

I too, welcome the cooler mornings
if only to be able to wear a lovely sweater!

yes,
Fall has officially arrived!

Would you perhaps like to see
just a few pretties
to help inspire the start of this beautiful season?
Well then my dears...

the inspiration carriage awaits you!!

WHAT???
(aghast air sound!)

You have never taken a ride on the inspiration carriage????

then come with me,
I'll put you straight away to the head of the line!

(I can do that you know! I am from the land of odds!!)

watch your step dear one...
and
Enjoy your ride!!
~

First up on this tour,
we have some very overlooked works of nature's art

~ Acorns ~

these particular ones have been made out of earthy fabrics

such as soft, nubby suede,

floral linen, heavy silk ~

and a colorful velvet leaf to adorn the top!

oh look!

a silver tray of them...

...and there are a few

green velvet pears too!

each one,

beautiful to look at and so lovely to hold in your hand

has been made out of vintage silk velvet

a few crystals were sprinkled on

and a brown velvet leaf and ribbon were added for whimsy!

aaahhhhh...

pears.......

One of my favorite fall desserts
is pink poached pears.

It's elegant and fruity, but not too rich or sweet
and so very simple to make.
Only a few ingredients are needed.

~Ingredients~

*about 3 cups of water

*1/2 cup raw (demerara) sugar

*1 12oz. bag of fresh or frozen cranberries
(sometimes I substitute raspberries!!)

*a healthy splash of grand marnier liqueur (wink, wink)

3 large pears (such as Bosc)

or 4 small pears (such as Seckel),
peeled and place in a bowl of cold water and 1 tablespoon of lemon juice
enough to cover pears

(firm, slightly under ripe pears work best)

Directions

Combine all the ingredients except the pears in a pot and bring to a simmer.

meanwhile, cut pears down the center from the top to the bottom

Use a melon baller and scoop out the "seed center" so you are left with a nice hollow cavity

Carefully put the pears into the liquid, cut side down.

The cranberries should be starting to "pop" and render their beautiful pink juice!
Cover and simmer until the pears are tender, approx. 8 to 10 minutes.

Cool the pears in the cooking liquid before serving,

or store them in the refrigerator (still in the liquid) for up to a week.

I like my pears warm with a sumptuous dollop of vanilla whipped cream

2 1/2 cups chilled whipping cream

2 1/2 tablespoons sugar

1 teaspoon vanilla extract

Preparation: Beat whipping cream, sugar and vanilla extract in large bowl until firm peaks form.

Cover and chill. Can be prepared 4 hours ahead

...simple, elegant
and

DELICIOUS!!!!

~

Soon it will be October...
a month where magic is in the air

a month filled with pumpkins
and my hunt begins
for just the right one ~

a great white pumpkin!
as big as a FULL MOON!!
(seriously, that's what they are called!!)

an oohhhh SOOOO elegant painted pumpkin on my front porch
can someone say f-a-b-u-l-o-u-s?!

and I simply must also find my most favorite pumpkin EVER

...the Cinderella!!
this is a French heirloom pumpkin variety with a brilliant red skin.
Flat and round, this squash has a yellow-orange flesh and sweet aroma.

and just perfect for

~ carriages!!!

this one is