Nothing like a little rest and Over the Rhine.

Love.

Thanks Kristin for sending me OTR’s latest letter and sharing the good stuff of life. Click here to listen.

by heather bursch

When the humidity leaves the vicinity and a little cool sets in, I turn to roasted vegetables for dinner and for entertaining. It changes everything. I mean it.

People who don’t like carrots or squash or brussels sprouts have seriously changed their stinking mind after eating one roasted in the oven. I’m not kidding ya. They are like candy without an ounce of sugar. Something amazing happens when you toss a little olive oil and salt and turn the oven to 400. Everything becomes a bit sweet, savory and delicious.

My kids argue over who gets the last brussels sprout. But it didn’t begin this way. The first time I served brussels sprouts my kids were scrunching up their faces for sure. But as some of you know, I don’t give up easy so I try and try again in hopes that one day they will see it differently. And 9 times out of 10 they end up liking it.

The directions on this beautiful stalk say to boil. I say, give those directions to the baby to suck on while you roast instead.

Just pluck them off the stalk and rinse.

Turn that oven to 400° and chop your vegetables. For Brussels sprouts just cut off the end and slice in half.

Toss in a little olive oil, start with drizzling 1 tablespoon and stir around. If you can’t see it on the pan or the vegetable, you need a bit more. If you see oil everywhere you used a little too much (don’t worry, just remember for next time.) Sprinkle with salt and pepper, toss again.

Roast for approximately 20 minutes until tender and lightly roasted.

Other vegetables we love to roast: carrots, squash, beets, fennel, potatoes, turnips, parsnips and cauliflower. If you try a combination just know that beets will turn everything purple so roast them separately if you like. Also, potatoes need more oil so they don’t stick to the pan.

Enjoy!

What have you roasted lately?

by heather bursch

And while I tidy up my small and well worn spaces today, remembering the fun and preparations but now appreciating the alone time, I am reminded of a quote I read a long time ago. My friend’s mom had it on a little plaque in the middle of their beautifully decorated home.

I would rather sit on a pumpkin and have it all to myself,

than be crowded on a velvet cushion.

by Henry David Thoreau

This post is part of a series I did for 31 days. To start the series you can read below or click here.

31 days to remember
day 1 intro
day 2 kimchi and Korean short ribs
day 3 making room for life
day 4 caught
day 5 eye level
day 6 chocolate coconut bars
day 7 my favorite faces
day 8 what did you say?
day 9 tim’s pancakes
day 10 potatoes, walnuts and pizza
day 11 baby feet
day 12 the back of her little head
day 13 baby thighs
day 14 a celebration
day 15 6 months
day 16 an impulse for old
day 17 golden oldies
day 18 sisters
day 19 internal processor
day 20 take three
day 21 still laughing
day 22 hats
day 23 her look
day 24 skillet breakfast
day 25 french apple tart
day 26 the feeling’s mutual
day 27 time to eat?
day 28 just around the corner
day 29 being held
day 30 evie’s song
day 31 the end

by heather bursch

Evie’s Song
Written by Warren Eck

No one else would notice, we’re just fine the way we are
But you and I had hoped this, a little wish upon a star
‘Cause in the wind a whisper, has been blowin’ here for years
No tears … just a knowin’ there was more

‘Cause there’s a chair missing at the table
A space that speaks of where we’ll go
A call to step beyond what’s stable
You’ll tell a story no one else would know … no one else would know

The four of us, we’ve got it all, much more than we need
Shelter from the cold winds, hearts so full and free
But tonight I feel you moving, wakin’ me from sleep
There’s a reason in your motion, a reminder that there’s more

Cole and El already love you, they told me so today
I told them you’d be watching, and love them the same way
We don’t know a thing about you, So much to unfold … it’s gold
Can’t explain it but … you feel like home

There was a chair missing at the table
A space that speaks of where we’d go
A call to step beyond what’s stable
You’ll tell a story no one else would know … no one else would know

Some day if you feel this pull of more to live more to give … more of you
Keep asking all the questions … keep asking all the questions
And you might find that …
There’s a chair missing at the table
A space that speaks of where you’ll go
A call to step beyond what’s stable
You’ll tell a story no one else would know … no one else could tell.

(I’ve been working on getting the audio ready for this blog post and I am almost there. But iMovie and GarageBand are not my expertise. Since my 31 days are coming to an end, I just had to get this one in. Audio will come when I figure the last step out!)

One more day of …

This post is part of a series I’m doing for 31 days. See more posts from this series here.

Every day for the last 6 months, she’s been welcomed and cuddled, calmed and loved, blessed and celebrated.

Has me wandering who held me, way back when.

Has me remembering all who’ve held me since.

This post is part of a series I’m doing for 31 days. See more posts from this series here.

The other tree will maybe turn a little yellow and won’t drop it’s leaves until December after the snow is here.

Why is it so easy to remember what we don’t have?

When just around the corner sits this beauty, glowing and breathtaking.

One we’ve driven by every fall day for the last 12 years.

It’s good to remember.

This post is part of a series I’m doing for 31 days. See more posts from this series here.

One of the best things about parenting and walking with kids is listening to what they know and what they sense. Some of the most profound realizations in relationships and identity have come from listening to what my kids are noticing.

And sometimes it’s as simple as reaching for a sandwich. Got it, Ev. A world of solid food awaits you.

This post is part of a series I’m doing for 31 days. See more posts from this series here.

And Kate admired every little bit.

And Evie admired her right back.

Kate’s parting words to Ella: You are my cousin and my friend.

To see it so easily shared between the innocent little people reminded me of what a gift genuine mutuality really is.

Kate is a gem, Jason and Jo. Her delight in Evie and Ella was no mystery.

And the delight was mutual. : )

This post is part of a series I’m doing for 31 days. See more posts from this series here.

by heather bursch

Tim made the crust while I ran to the store. It was his first crust ever and it came out perfect. He said something too about starting a pastry shop. I mean a successful crust will make you want to do things like change your career. It really is that satisfying.

The apple juices ran off and burned on the pan but the tart on the parchment paper came out perfect.

We substituted 5 Haralson apples for the 4 Granny Smith in each tart.

A little sugar and a little butter goes on top.

And one last step after taking it out, brush on some warm apricot jelly. A really delicious finish.

Between Cole and Grandpa Jim we are lucky any of us got to taste our own much less have seconds. This was really awesome. Ina actually says it might be her favorite dessert. I’ve made A LOT of great Ina desserts but this one is really special, I have to agree. The best part about Ina is that I can pull out one of her recipes for a party, something I’ve never made, and really not worry about whether it will go over. It always does. Her recipes rock for entertaining!

So for a simple fall brunch or birthday breakfast, give this menu a try:

Roasted Fall Brunch
– Skillet Breakfast: eggs, bacon, sausage, roasted tomatoes, mushrooms and onions
– Toasted and buttered English muffins (as an option for those who like something on the side to scoop up over-easy eggs with)
– French Apple Tart
– Orange Juice
– French Press Coffee

And if you give any of it a try, let me know how it all goes!

This post is part of a series I’m doing for 31 days. See more posts from this series here.

by heather bursch

In one of my Jaime cookbooks, Jaime describes a midnight breakfast he used to make for his buddies. I’ve made it for almost every overnight house guest we’ve ever had and I made it this past weekend for Ella’s birthday brunch with the grandparents. It really is a hit.

The flavors meld together in roasted awesomeness. Give it a try. You can’t go wrong unless you burn it. Seriously yummy.

For this recipe, the largest pan you have is the best. One you can put under the broiler. While using my pan one day, my friend Emily affectionately referred to it as “the mother” pan. A Name that shall remain. If you do not have a mother, use two medium sized pans that can go under the broiler. If you do not have two medium sized pans and only have one, make it in batches and get creative. It’s so good you’ll want to find a way. I have more thoughts but you can be brilliant too. : )

Skillet Breakfast
Adapted from Jaime Oliver’s, The Naked Chef Takes Off
Serves 4

Ingredients:
olive oil
1/2 pound of bacon cut into 1 inch pieces
1 pound of large sausages cut into thirds or half lengthwise, I like to use Italian turkey sausages.
1 package of mushrooms washed and sliced
2 tomatoes seeded and quartered
1-2 onions peeled and roughly chopped into eight chunks
2 garlic cloves peeled and thinly sliced
6-8 eggs
salt and pepper

Get your pan nice and hot! Add a few small glugs, as Jaime describes it perfectly, of olive oil to your large pan. Glug, glug, glug. Enough to cover the bottom in a thin layer. If you are using a non-stick pan you will need just one glug. Give the oil a good minute to heat up. Start by frying the bacon and sausage pieces. Give it a 2 minute head start until lightly brown all over.

Then add the onions, garlic and mushrooms. Saute until bacon is getting done to your likeness and the veggies are roasting nicely. About 5 minutes. Add the tomatoes and saute until lightly softened but not mush.

At this point, make 4 wells in the meat/veggie mixture, crack 1 or 2 eggs into each well. The mixture will hold the eggs into place while they fry up. Salt and pepper the eggs to your liking. Turn heat down as needed, cook eggs until the whites are starting to form.

Set pan under broiler and broil until eggs are cooked over medium or over hard as you like. Serve this dish in the pan with a potholder covering the handle for partakers to remove the pieces they’d love on their plate. Great served with toast for breakfast. Or as our family likes for brunch or dinner too.

Enjoy!

This post is part of a series I’m doing for 31 days. See more posts from this series here.