a fall house

 

A fall house sleeps with a window cracked to better hear the rain.

Drip drip dropping all through the night, greeting sleepy eyes in the morning.

Trying to turn to snow.....but not quite yet.

A fall house hears a whistling kettle. All day long.

For teas with peppermint and honey to soothe little sore throats.

A fall house is covered, in fabric and fur and needles and thread.

Scraps of this and that, glossy fabric, felt, and vampire teeth.

End to end, floor to ceiling. Halloweeny Things. Everywhere.

A fall house gets leaves tracked inside. Crunch, crunch. Crunch.

Mostly yellow. Or gold. Some brown.

A fall house has little hands busy at work, scattering spiders and webs and pumpkins throughout.

A fall house is warm from the oven.

It smells of apples and cinnamon.

I love my fall house.

I returned from the farmer's market last night with a whole load of pretty red apples. 

I was home most of the day today, so I decided to make a few batches of apples chips in between finishing up the kids costumes (which is sometimes really hilarious seeing as though I am most definitely NOT a seamstress)

These were so simple and amazingly delicious. We are going through them so quickly. 

must. make. more. 

Homemade Apple Chips

-Wash apples.

-Core apples. Maybe you have a fancy coring machine? Is that a thing? I just cut the core out with a knife. Then Jen told me she leaves the core in tact, which I am most definitely doing next time to save on a bit of time (and reduce the risk of slicing my finger off)

-Thinly slice apples. Try to get them about the same thickness so they will dry evenly. The first batch I sliced about 1/4" thick, and the next batch I sliced even thinner. 

-Spread out on parchment lined baking sheet. 

-Sprinkle with cinnamon (optional. I did some with, some without.)

-Bake 225°, flipping over once. You can experiment a bit with time and thickness. The first batch (sliced thicker at 1/4", I baked for two hours and they were still a bit chewy. We still gobbled them right up. The second, thinner batch I baked for the same two hours, but they turned out more crisp--like actual chips. So it's up do you and how you want them. 

note: the chips crisp up even more after you take them out of the oven and put them on a cooling rack. 

Store in an air tight container. 

These are such a tasty snack, and I can't wait to make more. 

I think they will also make a great addition to our oatmeal, granola, and the plain apples will go great tossed into a salad. 

Enjoy!

What's happening in your fall house?