Happy Monday to you!
Fall is my favorite time of the year. Have I told you that? I LOVE the smell of the Ozark leaves falling in the woods and all over the roads. It’s magical for me. From the spices to the cozy sweaters I am all things Fall.
Last weekend we went to the local Pumpkin Patch and had a blast. Esther was “kissed” by the pig, Grace and Ruth played in the corn bin for a long time (mostly content to sample the kernels of corn all the kids feet have touched), and the boys scaled the tire pyramid several times. Of course, Esther, Micah and Gabriel also tried to show us how strong they are by lifting up the heavy pumpkins. Brian and I were convinced we would be buying a broken one at any moment.
I also did some experimenting with biscuits this weekend, always a Fall favorite in my house. What’s better on a cold fall day than hot soup and a flaky biscuit?
Biscuits and muffins are a great in-between-meal snack for my kids. They think they are getting some version of a cupcake. (It’s all in the marketing.) If you double the recipe, you can freeze the leftover biscuits. When you are ready to pull them out, just pop them in the oven to warm up and they will take any dinner to the next level.