The end of September is on the horizon, merely a week away! That means we will be entering into full on fall – pumpkin spice and Pumpkins 🎃 galore! We’re planning on giving Halloween a full month of celebration (tis our favorite holiday!).
Fall leaf colors have edged forward quite rapidly in the past week. From Paynesville to St. Cloud there are more and more trees popping into colorful displays.
BAM! St. Cloud has moved into the 25-50% of peak colors, Minneapolis is in the 10-25% range and full peak is creeping in from the north (the red bits).
Crazy how the leaves can change in the span of a week!
Today is… my sister’s birthday! She’s hitting the big 34! Happy birthday sister!
Plus today is National Cherries Jubilee Day!
Have you ever eaten Cherries Jubilee 🍒?
I haven’t! Though it’s been around since the late 1880s! Seems it is a sauce of cherries and liquor that goes well with a tasty vanilla ice cream. (I’ve been on an ice cream making kick so an ice cream topping is perfect!).
Want to make your own?
Here’s a recipe from Saving Dessert:
Wash and pit the cherries (leave whole.) Place the cherries in a flameproof skillet large enough to fit the fruits in a single layer. Add the sugar and lemon juice and stir to combine. Cover the pan and heat on medium-low until the sugar dissolves, about 5 minutes.
Uncover the pan and increase the heat to medium-high. Cook until the cherries are juicy and syrupy, about 5 minutes.
Slide the pan off the heat and add the Kirsch. Ignite the alcohol with a utility lighter or long fireplace match. Quickly move the skillet back onto the burner and gently shake and swirl until the flames subside, about 30-45 seconds.
Remove from the heat and serve immediately spooned over vanilla ice cream. Store any leftovers in a jar in the refrigerator.
- ** if fresh cherries aren’t available you can substitute frozen ones
Have a lovely weekend! See you next Friday!