An Aggressively Awesome Fall: What it’s all about

IMG_0903It’s been a heck of a year. Everybody has tough stuff going on, so I’m not going to go into my own challenges. But I really need something in my future to make things look more rosy.

My husband and I decided that we were going to combat a disastrous winter, a sloppy spring, and a lackluster summer with an “aggressively awesome” fall. That means that we are not going to waste any moment. We made a list of fun stuff that we want to do between now and the end of November. I’m not sure if we’ll get around to all of it, but here’s what I have planned for an aggressively awesome fall:

  • Put away spring/summer clothes and get fall/winter clothes out of storage
  • Eat a “Snap-O-Lantern” ice cream cone at the The Chocolate Factory
  • Go to an apple orchard
  • Have a backyard campfire
  • Make and eat pumpkin waffles
  • Drink pumpkin-y drinks at the Cedarburg Coffee Roastery
  • Make and eat black bean sweet potato tacos
  • Carve a pumpkin
  • Do a taste test of various Oktoberfest beers
  • Make chili and biscuits
  • Take a bike ride to Atlas BBQ in Grafton
  • Make apple crisp
  • Make applesauce
  • Knit
  • Read a mystery novel
  • Use up some more of our City Tin coasters
  • Visit the Ozaukee County Historical Society
  • Take a “sweater walk” downtown
  • Make hot buttered rum
  • Plan Christmas gifts for our family
  • Make mulled wine, and possibly share a batch with friends
  • Plan for a spring trip to Nashville
  • Make gingerbread
  • Spend afternoons at the biergarten
  • Bake molasses biscotti
  • Do a photo shoot with finished knit/sewn items at the historic Cedarburg depot
  • Run a Turkey Trot

What are your plans for a memorable fall?


What We’re Eating This Week: September 7-12

IMG_0900Home cooked food is important to me. My husband and I put forth a great deal of effort (and let’s face it, a decent portion of our household budget) to eat well. It takes time each weekend for us to cook up the food we eat for breakfast, lunch, and dinner during the work week.

I love sharing recipes and hearing about what other people make at home. Maybe you like that too? This is a start of a semi-weekly feature round-up with links to the recipes I cook each week to feed my family.

So, in the spirit of sharing the wealth of great recipes, here is a round-up of what we will be eating this week:

Red wine poached pears served with vanilla ice cream

Five minute hummus from Real Simple

Pumpkin pecan scones with brown butter glaze from Joy the Baker

Spicy vegetarian chili from Joy the Baker

Drop biscuits from America’s Test Kitchen

Vegetable stir fry with peanuts from Real Simple

Cotton + Steel Open Wide Pouch

I am completely enamored with this handwritten US states print by Alexia Abegg for Cotton + Steel. I bought the linen substrate version in navy and cream, and the coral version came through the Pink Castle Cotton + Steel Fat Quarter club. I think this print just screams to be made into travel items!

I am saving the navy and cream linen for a big, beautiful tote. Maybe the Super Tote by Noodlehead. The coral print had to be used immediately because I simply couldn’t resist. I sewed it into an Open Wide Pouch because that’s my go-to weekend project.


I used Robert Kaufman Essex Yarn Dyed Linen as the base and a Parson Gray print for the lining.




Now I want to fill this up with goodies and take it on a road trip!