This October has been mild. As we wrap things up for the month, the coldest temperature we have had was -8 the morning of the 18th. No way will we see the -22 temps we saw on Hallowe'en 2013! We did get snowfall for two days early this month (around the 5th-6th, as I recall), but it quickly melted. Right now, pansies are still growing in the yard and the volunteer peas that sprouted in a raised bed earlier this month are still alive. The mint is still going, too.
Pansies in the strawberry bed.
Peas
We had a lovely surprise two days ago, when a mother deer and her two little ones wandered into our yard from the street. The youngsters nibbled on shriveled crab apples that had fallen near the fence, and the mother ate chickweed that was still growing along the edges of a garden plot. They stayed for about 5 minutes, walked around to the back on the house, hopped over the back fence into the alley, and sauntered away. I love it when we have visitors like this! These pictures aren't the clearest, but it's what R. could grab before they left. (Click to enlarge.)
A random craving for Haystack cookies struck a few weeks ago. I finally gave in and made some, thinking a batch - two, at the most - would work that craving out of my system and I'd be free of it for another few years. For whatever reason (I can think of a few...), a single batch did not do the trick. Oh, no. As of yesterday, I am on my 5th batch of Haystack cookies. That will be it. My body is now begging for dark chicken meat, eggs, and avocados rather than grains and sugar. Thank goodness.
The recipe, if you're curious, is easy to make and relatively inexpensive. If you have a sweet-tooth, be sure to have someone hide them after they're made. But while you're making them, be sure to spoon some of the mixture, still warm, into a small dish and enjoy with a strong cup of tea. So yummy.
Haystack Cookies
- 2 cups white sugar
- ½ cup milk
- ½ cup butter
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- ½ tsp vanilla
- 3 cups oats (can use quick-oats, regular oats, or “half and half” – I use half and half)
- 1 cup unsweetened coconut (I use ½ cup)
Optional: Some people add a large dollop of peanut or almond butter to the mix. Chopped peanuts or slivered almonds (the almonds are nice!) can also be added.
Directions
1. In a medium pot, combine sugar, butter, and milk.
2. In a large bowl, combine salt, cocoa, oats, and coconut. Mix well.
3. Heat milk mixture until butter melts and the mixture starts to boil. Reduce heat and let boil gently for ~2 minutes. Stir constantly.
4. After 2 minutes, turn off the heat and add the vanilla. Stir. Add the oat mixture and stir well.
5. Place spoonfuls of the mixture on parchment paper or wax paper and let cool.
