Fabulous Fall Porches of Califon

Even though I grew up right next door to the Garden State, the one thing I never realized is how many little towns there are here containing amazing old homes built before the turn of the last century. You know homes with big ol' wrap around porches, the kind you can spend an entire afternoon on just relaxing and watching the passers by. Well one little town near me has really captured the fabulous spirit of fall in the adornment of their beautiful front and side porches. So find a comfy spot, poor yourself a large caramel pumpkin latte, cozy up with your laptop, and take a peak at some of the wonderfully creative fall porches of Califon N.J..
(For the yummy latte recipe, click here.)
Thank goodness I had my 200 mm zoom lens with me so I could get the nice closeup shots of some of these porches.





How about this next porch for Halloween?


 Aren't these homes just stunning? As you probably noticed as per the title of this post, these porches are located primarily in the town of Califon New Jersey, and the surrounding areas. I so enjoyed walking down the streets of these neighborhoods snapping pictures of all the gorgeous homes with their wonderful porches all decked out for the fall.
Someday I want to own a home like one of these and decorate my ginormous porch until my little heart's content.
Ciao 4 Now!
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Willie Wonka and Two Caramel Pumpkin Lattes Pleeease!

We're sitting here riding out storm Sandy and doing it as comfortably as possible! We still have power so I made a couple Caramel pumpkin Lattes for Chris and myself, while the kids are enjoying some hot cocoa. We are all settled in to watch one of our favorite family moves...Willie Wonka and the Chocolate Factory!
In a blender add...
1 cup milk
1/2 cup water
1 tsp. instant coffee
1 1/2 T. sugar or one packet of Truvia, Sweet-n-Low, Equal
1 T. pumpkin puree
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1 T caramel topping or syrup
Whipped cream and nutmeg for garnish
Blend all ingredients together and add mixture to a microwave safe mug, heat for about a minute and a half.
Garnish and Enjoy!
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Getting Ready for Sandy!

We are battening down the hatches and bracing ourselves for the arrival of Frankenstorm Sandy! She is slated to hit the Jersey coast sometime tomorrow evening but the impact of the wind and rain are going to be felt in our neck-of-the-woods much earlier in the day. There are several rivers and creeks here which flood out roads with storms of much less intensity, so schools, churches, places of business are closed for tomorrow. Wind gust of 70 miles per hour are expected with Sandy and power outages are expected for our area. Store shelves which normally house bread, water and milk were completely bare as of yesterday. Gas stations are reporting that they are out of gas and it appears that we may not see the sun or blue sky until possibly Friday.
For everyone who will be affected by Sandy please stay safe and God bless all of us!


Delicious Pumpkin Crepe with a to-Die-for Maple Butter Sauce

This is the perfect addition to a fall brunch, or you can even make it the main dish. This crepe has the wonderful combination of both protein from the egg and fiber from the pumpkin, so it can be very filling.
Making the crepe was a lot easier than I thought it would be. On the first try my crepe came out too thin and broke up when I tried to flip it. Then I adjusted the amount of batter by adding a little more, and the crepe came out just fine.
For the crepe I used...
3 eggs
1 cup milk
3/4 cup cornstarch
3 T. sugar
3 T. pumpkin puree, not pumpkin pie filling
1 tsp. vanilla
dash of nutmeg and cinnamon
Whisk together all ingredients until blended smoothly. Heat crepe pan, I used an 8 inch pan, coated with butter or cooking spray. Add approximately 1/4 cup of batter to hot pan and roll batter to coat pan. In only about a minute or two the ends will begin to bubble some and you can go ahead and flip the crepe. Let cook for another 10 seconds and then slide crepe onto a piece of parchment paper. Repeat until all the batter is gone. This recipe should produce 5-6 crepes.
Next you can make the filling...
3/4 cup pumpkin, remember use the puree
4 T. maple syrup
1 T. sugar
cinnamon and nutmeg to taste
Mix all ingredients together and set aside.
Finally the Maple Butter sauce...
3/4 cup of unsalted butter
1 cup sugar
4 T. pumpkin, you know what kind
4 T maple syrup
cinnamon, and nutmeg to taste
Melt butter in saucepan and then add remaining ingredients and whisk until blended and sugar is dissolved.
Now to assemble your crepes...
Place crepe on surface brown side down , and spread a thin layer of the filling inside, about 2 T. Fold crepe. I brought 2 opposite sides to the center and then take one of the remaining sides and fold the whole crepe 3 times. Pour warm maple butter sauce over and serve.
All three components to this crepe recipe can be made ahead of time and stored in the frig. Just let the crepe and filling sit until they are room temperature. Assemble crepes as per above instructions. Then gently heat the maple butter sauce and pour over the crepe.
Bon Appetit!
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Our Peak Week ~ Fall Foliage

Autumn is perhaps my favorite season of all...the colors of the landscape are so vibrant and warm. This week is our peak week for color here in the mid-Atlantic region of the east coast.
It is such a cozy time of the year, where you want to wrap yourself in an old sweater or perhaps one of your hubby's soft flannel shirts, slip on a pair of worn tattered jeans and just take a stroll.

 The display of the fall's splendor is unparalleled by any other season.
You breathe in the crisp autumn air while taking in the scent of the leaves as they fall from the trees.
Fall for me, is all about coming home.
Happy Autumn!

All photos were taken by 21 Rosemary Lane
The inspiration, color,and beauty were provided by the greatest artist of all...our creator.

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