Outside the snow is coming down, the first snow of the season. All day I could tell something was brewing. I could see it in the sky and feel it in the air. "Something is brewing," I said to myself. And boy was it brewing the snow was falling so much it was basically a white out. What a great time to be inside with the warmth of the oven to keep me cozy. In the oven curry and tarragon pumpkin seeds are roasting. The bounty from yesterday's work in carving the pumpkin, to keep away the evil spirits. <Grin>
I bought a pumpkin carving kit at the store and it was totally worth the four dollars I spent on it. The instructions said to carve a hole in the bottom of the pumpkin, guess that's the way to do them now and I actually like it.
After I cleaned out the pumpkin and carved it, I thoroughly washed the seeds and separated all of the gunk. I spread the seeds on clean dry flour sack towel to dry.
In the morning they were ready to roast.
I drizzled them with olive oil and sprinkled 2 tsp of curry powder and about 1 table spoon of tarragon over the oiled pumpkin seeds and mixed well.
I then baked the pumpkin seeds at 400 degrees F for about 10 minutes. After I took them out of the oven, while they were still hot, I sprinkled Himalayan pink salt over them.
They turned out so yummy I couldn't stop snacking on them. <Yum>
I thought about going for a sweet spice, like pumpkin spice or cinnamon, but I've had so many sweets lately I decided to go for a more savory.
Did you roast any pumpkin seeds this year?
What seasonings or spices did you use?
Yesterday was Halloween. And I am bummed that it has come and gone, however I enjoyed a nice relaxing day yesterday in light of the holiday. The weather was perfect. In the morning I ventured down the street to the local health food store in search of the final supplies for the elderberry syrup I was making. I then made a stop at the library to pick up some books that I had on hold. I said good-bye the girl dresses as a cute black cat with cat face mask and black ears <Grin> and headed to another favorite spot in my neighborhood, the local coffee shop Angel Falls. They serve up the best lavender cafe au lait. Headed home with groceries and books in tote I drank my delicious coffee.
Not only does Angel Falls serve up the best coffee they also serve up the best baked goods. This is their butter leek croissant. It was so good I couldn't stop eating it to even take a drink of coffee. They make a great spinach and feta croissant as well. Even their palmiers and plain butter croissants are excellent! I could go on and on about their foods... just if you're ever in the area go check out Angel Falls!!
In the kitchen I was already prepared to begin making the syrup, so I set straight to work. I began by purifying the water with my Brit.a water filter.
Next I poured the water into my large cast iron skillet and turned the heat on high.
Once the heat has come to a boil it gets turned down until the water is simmering (steaming, not boiling) and the elderberries, chopped fresh ginger, echinacea, cinnamon stick, and cloves are added to the water. Mix well and allow the mixture to simmer for 30-45 minutes or until water is reduced in half (2 cups). This process may take longer if you are using a heavy pot or pan like I did.
I like to measure out my herbs ahead of time and add them all, one at a time, to a jar and pour them all into the boiling water together.
Remove the mixture from heat and allow to cool for 15-20 minutes before adding the rosehips and hibiscus. In the original recipe (the one I adapted this from) calls for bilberries, but I have not been able to get my hands on any locally. Steep, covered for 15-20 additional minutes (the longer, the better).
My friend, Rosilyn, was over while I was making the syrup and carving my pumpkin. So while the final mixture was steeping, since the longer it sits the better, we decided to go for a walk around the neighborhood while it steeped. I had a letter to a pen pal to send anyways and thought this was the perfect time for a break. I left the mixture on the stove to cool and the half carved pumpkin in the middle of my kitchen floor and went for a walk on this gorgeous Halloween afternoon. The sun was high in the sky and the sky was so blue. The air was crisp, but not too crisp.
When the mixture has had sufficient time to cool and steep the next step is to strain the herbs from the liquid. I did this through a cheese cloth (but you can also use a mesh strainer) into a glass bowl. Use a wooden spoon, or squeeze with your hands, to press the mixture into the strainer to extract as much juice as possible.
Allow the liquid to cool to room temperature. Measure the honey and add to the liquid. Mix well.
Bottle, label, and store in fridge.
This Elderberry Syrup is the
Ultimate Immune Boosting Elderberry Syrup. I made this stuff last year and I
was pleased with the results. It is good for about 4-6 weeks or 3-4 months
depending on the sugar content, so I took it all throughout the colder months
when cold and flu season are their peak point. It has since then become a
staple in my house and I opt to make my own. It takes a good part of the
morning to make it, but knowing that I made it myself makes it that much more important
to me. Plus it's fun. The original recipe comes from Meagan V. over on Growing
Up Herbal. I have followed Meagan, even taken one of her courses, for a couple
of years. Her knowledge on herbal healing, wellness, and living naturally are
extensive and research based. I trust her when it comes to all things natural.
This recipe did not disappoint.
Find her original recipe on her
blog here.
Let's get started...
This syrup goes beyond the
standard syrup you're bound to find and that's why I like it. Elderberries are
known to boost the immune system; which by now, in the current state of things,
we all know; and help the body defend itself better against germs. Elderberry
syrup is a traditional medicine preparation that has been around for a long
time.
Ultimate Elderberry Syrup
Ingredients:
¼ C dried Elderberries
1 Tbsp dried Echinacea root
1 Cinnamon stick
5 whole cloves
2 Tbsp fresh ginger root or 1 Tbsp dried
1-2 C raw honey
4 C pure water
1 Tbsp dried Rosehips
1 Tbsp dried Hibiscus flowers
*I leave out the bilberries from the original recipe because they
are hard to find around here
1. Pour water in a saucepan and heat on high
until water comes to a full boil.
2. When water comes to a boil, turn heat down
until the water is simmering (steaming, not boiling) and add elderberries,
ginger, echinacea, cinnamon, and cloves to the water. Mix well and allow the
mixture to simmer for 30-45 minutes or until water is reduced in half (2 cups)
3. Remove from heat and allow to cool 15-20
minutes before adding rosehips and hibiscus. Steep, covered for 15-20
additional minutes (the longer, the better).
4. Strain herbs using a mesh strainer, using
a wooden spoon to extract as much juice as possible. Allow liquid to cool to
room temperature.
5. Measure honey and add to liquid. Mix well.
6. Bottle, label and store in refrigerator.
Dosage*:
Adults: Before viral illness = 1 tbsp daily
During viral illness = 1 tbsp every 2 hours
Children: Before viral illness = 1-2 tsp daily
During viral illness = 1/2 tsp every 2 hours
Shelf life*:
I have personally found this
syrup to last around 4-6 weeks refrigerated when 1 cup of honey is used,
giving the syrup a 33% sugar content. If you want your syrup to last longer
(closer to 3-4 months), 2 cups of honey, giving the syrup a 50% sugar content,
will be a better option for you. You can also add in a bit of elderberry,
echinacea, or ginger tincture to this as well as the alcohol will help to
further preserve the syrup. Herbalist James Green recommends adding 1 part
alcohol to 3 parts syrup for effective preservation.
*Taken straight from
original recipe as to not get any vital information wrong.
My finished pumpkin turned out so well. This is the first pumpkin I have carved in years and I must say I am pretty impressed with the results.
It guarded my home all night as I watched Halloween, the movie and knitted.
I hope you all had a safe and wonderful Halloween.
Was your Halloween different this year due to the pandemic?
What did you do to celebrate?
All Saints Day - November 1st
Today to honor the days of the dead I took a trip to the Akron Zoo, where I sat watching the penguins swim about for a long time. It was nice just to be alone watching these silly almost arctic birds swimming about. Honking here and there, whenever they got excited. I've often day-dreamed about being a dolphin, swimming all day in the sun. These penguins swimming in the cold autumn day, reminded me of this day-dream and I was taken back there. The penguins weren't the only active animals, the small snow-leopard was trying to climb up to reach her sleeping mother, but she has not mastered this climb and settled for a spot down below.
Molly the river otter was also actively swimming around her tank. Enjoying the cool, refreshing water.
The lions and the bears were all snoozing away, but I don't blame them it was perfect napping weather.
Zzz..
A walk through the gorgeous Glendale Cemetery ended my afternoon, after which I headed home to enjoy the rest of my day working on some projects before retiring for the evening to knit and watch some TV.
Namaste, my friends.
xo
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