A gypsy soul is a free spirit not confined to one place or stifled by one idea, but passionate about many!
We like to encourage other women to join in our restless journey and seek those inner passions
1/4 cup flour (may sub gluten free blend if needed)
1 cup milk (I used 2%)
16 ounces sharp cheddar cheese, shredded
8 ounces brie, rind removed + cubed
Cinnamon Pecan Oat Crumble
1 cup old fashioned oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter
!To make the Crumble
Preheat the oven to 375 degrees F.
Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.
!To make the Soup
Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)
Meanwhile, whisk the flour into the milk until smooth. Set aside.
Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!
This used to be a closet (in this bottom picture, there on the right)....We used salvaged materials and free stuff to convert this into a cozy storage bench, reading nook, etc. It is very comfortable as well.
Brian did such wonderful work on the bench seat and screen door. We used all salvaged materials in this project. The front panels of the bench seat were formerly old shutters. Went shopping in my garage for décor.
a little sneak peek at what I am working on for Holly Daze. It is hard to work on Christmas things when it's 80 degrees outside... but it helps when your air conditioner is turned to cold and you have holiday music playing. It's all good!!! Erin
Hello everyone... We have all been so busy with work and just our daily living, we (I) have gotten a little neglectful on posting on our blog. I will post some great things in the next few days, so don't lose hope.
This year for Holly Daze, it looks like it will be just me this year with a booth. Rhonda has had some other things going on that she does not feel she will have inventory; and Barb will, more then likely be helping her daughter with her booth. But we are always full of last minute surprises, so you never quite know.
I am making a few (just 4), one of a kind Santa wreaths - using a creative technique I learned when I worked at a small shop in California. I had one last year, but sold it before it even made it to Holly Daze. This year I have only made 4! I am also working on some vintage ornament wreaths, only a handful of these too.
So mark your calendar for the last Saturday in October