The trees have shed their leaves and a thick carpet in hues of burgundy red, rust orange and apple-yellows lie under my feet. They crinkle beneath my battered running shoes as I run along the gravel path towards the stream, shimmering in the early morning sun rays. Taking a seat on the park bench, the air tingles crisply on my cheeks and I can smell the snow in the far distance. Not long now and the landscape will change colors again.
Before I moved to Germany I always dreaded the colder months of the year. For a girl who grew up on beaches and in the sun, the idea of anything below 20 degrees C was terrifying. But things changed over the years.
Frosty mornings and hot chocolate evenings, evoke contrasting emotions. As summer waves good-bye, part of me finds it hard to let go of the warm summer nights and the endless bright days. The other part of me looks forward to the turning of the leaves in breathtaking hues coloring even the dullest of grey skies.
While I do dread the icy coldness of winter, it is the possibility of pure white snow and the sureness of the holidays that make the change of the seasons all the more enthralling. Festive seasons, with the decadence of the Thanksgiving table and the splendor of Christmas are just around the corner waiting for us to embrace it with a warming glow.
Even the pile of fluttering brown leaves waiting to be herded up and taken away have a certain eloquent beauty. In front of the doorstep a basketful of the sweetest red apples take my thoughts away to spices like cardamom, cinnamon and caramelized fruit.
It’s Thanksgiving after all and at the table, a rustic dessert cannot be missed. Apples and pumpkins roasting in the oven, oozing in their caramelized sugars, sprinkled with a hint of cardamom and cinnamon and making the kitchen smell so divine you can literally taste the flavors through the air. A crumble it shall be – topped with pecans and a crumbly sugary streusel.
Come on over, sit down and dig in – there’s plenty to go around. Happy Thanksgiving to you!
This crumble is just one of those desserts that make a meal satisfyingly complete. One can poach the fruit but something about roasting them in spices and sugars that allows the aromas to unfold wonderfully.
Plan for an easy Thanksgiving meal with my Thanksgiving Menu Planer including recipes for Roasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash and Turkey Roulade with Cranberry Mushroom Stuffing. You’ll find more divine recipe ideas from sides, entrées to desserts and soups under my Thanksgiving/Christmas Recipes or my Friends and Feasts labels. Happy planning!
While, everyday I am thankful for the little things in life, the good fortune I receive and the opportunity to be able to learn lessons making me wiser, I’d like to take this opportunity to say thanks to YOU. For coming to my space and filling it with energy, for sharing your feedback and for being such active readers and friends.
You might like these dessert ideas from WFLH:
|Kumquat Tian||Lavender Cardamom Scented Flan de la Casa||Mousse - White Chocolate Cardamom with Spekulatius Crumbs|
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