Our Trip to New England and Las Vegas Nov 09'

Just a few days ago we returned from a trip of a lifetime. It has always been my dream to experience New England in the fall. Daniel lived in Boston for a couple of years to go to the Berklee School of Music, so he was very excited to go back to his old stomping grounds. The plan was, stop and see as much as we could of Boston, Salem and then off to Las Vegas to have an early Thanksgiving  celebration with some of the family. I have to say we were extremely pleased with the trip.
First off, when we arrived in Boston I was taken how elegant and soulful the city was.It was a big surprise and a real pleasure. Daniel felt so comfortable that we took the "T" (Train) straight from the airport, to the theatre district where we were  staying. We didn't waste any time, we dropped all the luggage off and we were out the door, on to the exploring of (art, architecture, history, food etc.). Yes we did order New England Clam Chowder first thing.We walked and walked and then walked some more. It was amazing seeing so much history and beauty, as well as enjoying the personalities of the locals. Before the trip Daniel  reconnected with his buddy Tim from the early band days,we had an amazing dinner with him, where Daniel and he remembered all the fun and wild days in Boston. We saw all the sites from  Copley Square to NewBury Street, Boston Public Garden, Boston Commons, The Prudential Tower, Faneuil Hall, The Public Library, The Old North Church and even stopped by to see and tour Harvard. We spent sometime on a trolley tour just so we could fit everything in. we ended up using the "T" the whole time (the blue, green, red, orange lines , it's a blur..WoW!!). 
Then it was off to Salem, which I have always been interested in from all the history of the witch trails and also having such mystery and beauty of an old historic city. Tim was nice enough to drive us down with his family and of course,  it was pouring rain. It was perfect for our arrival in Salem. We had a lovely dinner on the harbor then we walked the beautiful yet a little creepy streets of Salem. It was so much fun!. At the end of the night we said our farewell's to Tim and his wonderful family, got warm and cozy at the Salem Inn, It was the perfect choice. Next day we walked the cobblestone streets and had many adventures, then took the Commuter train back to Logan airport.
Then we were off to Las Vegas to spend some real quality time with my family. I've been a little home sick-It was wonderful seeing my folks who we miss dearly, my sister Erinn with her husband John and the most beautiful little boys, Truman and the newest to join our family Conley. Adorable!! It was a real treat seeing them. I also met up with one of my dearest friends Shannan , for some much needed girl talk.

We were sad for it to come to an end and it did fly by. However we had such a wonderful time, with amazing memories.Of course we took lots of photo's as we always do, so many in fact it was so hard to choose which ones to post, Hope you enjoy!

~ Mini Spa Day~

More at home spa treats to help rejuvenate and  pamper.

Homemade masks and scrubs with ingredients right out of the pantry.Having a spa day from home is relaxing, fun and  so heathly,not to mention affordable.Enjoy and  be blissful with these spa recipes.

Honey Oatmeal Facial-

1/4 cup oatmeal

1 tablespoon honey

3 tablespoons plain yogurt

Preparation-

Finely grind the oatmeal in a blender or food processor.In a small bowl, combine the honey

and yogurt.Stir in the oatmeal and mix well.Smooth over the face and neck.Let sit 10 -15 minutes.

Rinse with warm water.Follow with moisturizer.

*Oatmeal: Is an antiflammatory and anti itch, acts as a skin soother.

* Honey: rejuvenates and nourishes skin and fights fine lines and wrinkles.

Chocolate Body Scrub-

3 Tablespoons of cocoa powder

1 cup brown sugar

1 teaspoon of vanilla oil or( extract will work)

olive oil as needed

Preparation-

mix all ingredients except olive oil,start adding olive oil ,gradually until mixture looks like a paste.

It should be applied on moist clean skin.Best time after a shower.Use in a circular motion and

massage gently using finger tips.Rinse off with warm water.It smells and feels wonderful!

Moisturizing Avocado Facial Mask-

1 avocado

1 teaspoon of apple cider vinegar

1 egg white

3 teaspoons of olive oil

Preparation-

Peel and mash avocado and start adding the rest of the ingredients in  a small bowl.Egg white should be beaten before you add to bowl.Apply  mask and leave on face for about 20 minutes.This mask gives great moisture to the skin.

* Avocado: contains collagen building properties that help with fine lines and wrinkles,and helps repair

rough, dry skin.

*Apple Cider Vinegar: rich in alpha-hydroxy acids,and gives softer,smoother skin and scalp.

Cucumber Cooling Mask-

1 tablespoon witch hazel

1/2 cucumber, chopped

1/4 cup aloe vera gel

1 tablespoon cornstarch

2 cucumber sliced

Preparation-

Mix witch hazel, chopped cucumber,and aloe vera in a blender or food processor.add cornstarch

to thicken.Chill in refrigerator for 1 hour.Smooth over face and neck and place cucumber slices over eyes.

Let sit 10 -15 minutes.Rinse and pat dry.Follow with moisturizer.

*Cucumber: acts as a cooling agent, and reduces eye puffiness.

                                                              

                                                                    
                                     
  Refreshing Orange Scrub-                                
  1/2 of a orange

4 teaspoons cornmeal

Preparation-

Squeeze orange juice and pulp into a bowl and add the cornmeal.Mix into a paste.Apply onto freshly washed face and body.Scrub gently for 2- 3 minutes.Rinse ,Tone, Moisturize.

Shiny Hair Rinse-

1/2 cup apple cider vinegar

1 quart water

Preparation-

Combine vinegar and water in a pitcher or jar.Shampoo and rinse.Pour mixture onto hair,massaging

into hair and scalp.Rinse thoroughly and condition as usual.

Lavender Hand and Foot Wash-

1/2 cup dried lavender flowers

1/2 cup finely chopped sage

2 cups of water

8 drops of lavender oil

Preparation-

In a saucepan, combine lavender flowers,sage and water.Simmer covered , on low heat about 20 minutes.

Strain mixture and retain mixture.Add lavender oil, shake and emulsify and then apply with soft wash cloths.

Leave on for  5- 10 minutes , then rinse off .

*Use this wash to relieve red and inflamed hands or feet or to just soothe and relax tired feet.

Tips-

Stainless steel,enamel,and glass are the best materials to use.

Avoid use of reactive metals such as silver,copper,aluminum,teflon,or cast iron.

Start your spa experience with a shower to remove any lotions, perfumes, makeup,or surface dirt.

 Also have plenty of extra towels on hand.

Play relaxing music in the background to give a wonderful addition to the spa experience.

Treat yourself right with a little pampering from home! Healthy living.

~ Soups to Savor ~

One of my favorite things to cook is soup.It's so nice cooking something that's so hearty, healthy and  delicious. During the cooler months I love to make a big pot of soup or stew. It tastes so good and makes our home smell wonderful. Lately I've been making soup, at least a couple times a week.It seems were always watching what we eat and it's a great way to enjoy beautiful veggies, pastas, and herbs(my all time favorite thing to cook with, Fresh Herbs). These soup recipes are so good.I hope you try them and add them to your favorite recipes! Healthy eating, Soups to Savor.Get cozy and soothe your taste buds! Soups On -

Chicken,Spinach and Cannellini Soup-

3 boneless skinless chicken breasts, fat trimmed
2 (32 ounces) boxes chicken broth
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 teaspoon minced garlic
1 bag fresh spinach
2 cans cannellini beans rinsed and drained
1 teaspoon salt
1 teaspoon ground black pepper

In a large dutch oven, bring chicken and broth to a boil over high heat.Reduce heat to a simmer
and cook over medium heat for 30 minutes,or until chicken is cooked.Remove chicken from broth and shred. Strain broth, reserve.In the same dutch oven,combine olive oil,onion,and garlic and cook over medium heat about 4 minutes,or until onion is soft.Increase heat to medium-high heat and add reserved broth,shredded chicken,spinach.cannellini, salt, and pepper.Simmer for 5 minutes.Serve immediately.I just made this soup again a couple of days ago, It's our favorite and it's super easy to make. packed with flavor.* I also sometimes add extra wide egg noodles the last 5-7 minutes of cooking,  Note: Soup can be made ahead and frozen for up to 1 month.Thaw in refrigerator before reheating.

Cream of Fresh Tomato Soup-
3 tablespoons olive oil
1 1/2 cups chopped red onions(2 onions)
2 carrots,unpeeled and chopped
1 tablespoon minced garlic( 3 cloves)
5 large vine-ripened tomatoes,coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
julienned fresh basil leaves, for garnish

Heat the olive oil in a large heavy bottom pot over medium low heat.Add onions and carrots and saute' for about 10 minutes, until very tender.Add the garlic and cook for 1 minute.Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, pepper, and stir well.Bring the soup to a boil, lower the heat,and simmer uncovered, for 30 to 40 minutes,until the tomatoes are very tender.Add cream to the soup and put in a blender till nice and smooth.reheat soup over low heat just until hot and serve with julienned basil leaves on top. Simply Delish!

Pasta and Vegetable Chowder-
2 1/2 cups rainbow- colored rotini
6 slices bacon,cut into 1 inch pieces
1 cup chopped onions
1/2 cup 1 inch celery pieces
3 tablespoons all purpose flour
6 cups chicken broth,divided
3 cups zucchini (2 cups shredded,1 diced)
3/4 cup sliced carrots
1 cup skim milk
1/4 cup celery leaves
1/2 teaspoon pepper

Cook pasta according to directions; drain
Cook bacon in a large saucepan until crisp.Remove bacon from saucepan;drain all but 1 tablespoon bacon drippings from saucepan.Add onions and celery to saucepan;cook and stir until crisp-tender.Add flour to 1 cup chicken broth in a small bowl; mix until smooth. Add to ingredients in saucepan.Gradually stir in remaining
broth; bring to a boil. Add shredded zucchini and carrots; return to a boil. Reduce heat to low: simmer 10 minutes.Add diced zucchini; simmer until vegetables are tender, about 12 minutes. Add cooked pasta, milk, celery leaves and pepper;bring to a boil and serve. Super good-

Crispie Cheese Twists-

1/2 cup grated parmesan cheese
3/4 teaspoon Lawry's Seasoned pepper
1/2 teaspoon Lawry's Garlic powder with parsley
1 package frozen puff pastry, thawed
1 egg white, lighty beaten

Preheat oven to 350'F. In a small bowl, combine parmesan cheese,seasoned pepper
and garlic powder with parsley.Unfold pastry sheets onto cutting board.Brush pastry lightly
with egg white; sprinkle each sheet with 1/4 of the cheese mixture.Lightly press into pastry; turn over and repeat. Cut each sheet into 12 (1 inch-wide) strips;twist. Place on greased cookie sheet. Bake 15 minutes
or until golden brown. Great for dunking in soup.

Happy Halloween ~

Happy Birthday Daniel!

Happy Birthday Daniel!

I love you so very much, what a wonderful day.

What a brilliant man  and husband you are!

love -Meg

Movie And Snacks Night, From Home

Daniel and I are both homebodies. We love just hangin around the house. Doing our thing. I guess that's because we both have worked late nights surrounded by so many people over the years. Having time to be at home and being comfortable sounds great to us. That's why we started a Movie night! It's so nice to spend  time with each other and friends watching a funny movie and making the night special by eating fun, delicious and a little more sophisticated snacks or appetizers than usual. It's great to mix things up! Being entertained and eating great food, sounds like the perfect night! I hope you  enjoy and make a couple of these snack and movie  options.

Some Snack Ideas-

Italian Nachos-

2 baguette french bread(sliced 1/4 inch thick)

olive oil cooking spray

 1 pound Italian sausage ( I use Jimmy Dean)

2/3 cup alfredo pasta sauce

1 teaspoon Italian seasoning

1 large tomato seeded and chopped

1 can sliced black olives,drained

1 1/2 cup shredded mozzarella cheese

chopped fresh parsley if desired.

*Also use pita bread or bagel chips instead of french bread.*

Heat oven to 400'F. Line large cookie sheet with foil. On cookie sheet,arrange bread slices

with sides touching. Spray tops of bread lightly with cooking spray. Bake for 6 to 8 minutes or until golden brown. Meanwhile in 10 inch skillet cook sausage over medium heat (5 to 7 minutes) breaking in small pieces until browned and drain sausage. Stir in alfredo sauce and italian seasonings. Spoon sausage mixture evenly over bread,sprinkle with the tomato, olives and cheese. Bake a few minutes till cheese is melted.

Layered Nacho Dip-

2 (16 ounce) cans refried beans

1 (4.5 ounce) can chopped green chiles

1 package taco seasoning mix

1 package shredded Mexican four cheese blend

1 (8 ounce) container refrigerated avocado dip

1(8 ounce) carton sour cream

3 green onions, thinly sliced

2 cans sliced ripe olives, drained

1 large tomato, chopped

Combine first 3 ingredients, stirring well;spread into a slightly greased 7-x11-inch baking dish

or 9 inch deep dish pie plate. Bake at 350'F for 25 minutes or until throughly heated.Sprinkle evenly with cheese;bake 5 more minutes till cheese melts. Spread avocado dip over cheese;spread sour cream over avocado dip. Top evenly with green onions, olives, and tomato. Serve warm with tortilla chips or corn chips.

 Pizza Stuffed Mushrooms-

2 tablespoons butter

1 cup finely chopped onion

2 cloves garlic,minced

1 cup chopped pepperoni

1 cup canadian  bacon

1 package(3 ounce) cream cheese,softened

1 tablespoon tomato paste

1 teaspoon Italian seasoning

5 (8 ounce) packages baby bella mushrooms,stems removed

Line a rimmed baking sheet with aluminum foil.Preheat oven to 350'F. In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 4 to 5 minutes,or until onion and garlic is tender. Remove from heat. Stir in pepperoni, canadian bacon, cheeses, tomato paste, and italian seasoning. Spoon mixture evenly into mushroom caps. Place mushrooms on prepared baking sheet. Bake for 20 minutes. Serve immediately.

Butterscotch Truffles-

1 (8 ounce) package cream cheese,softened

1/4 cup confectioners sugar

1(11 ounce ) package butterscotch flavored morsels,finely chopped

1(8 ounce) package toffee bits

In a medium bowl,beat cream cheese and sugar at medium speed with a electric mixer

until smooth.Add butterscotch morsels,beating until combined. Cover and chill for at least 2 hours. Roll mixture into 1 inch balls.In a shallow dish, place toffee bits. Roll balls in toffee bits. Place in paper or foil cups, if desired. Store in refrigerator.

Turtle Popcorn-

6 quarts freshly pooped popcorn

1 cup butter

2 cups firmly packed brown sugar

3/4 cup light corn syrup

6 (1 ounce) squares semisweet chocolate

1 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 200'F

Place popcorn in a roasting pan;set aside. In a large saucepan,combine butter,brown sugar,and corn syrup. Bring to a boil over a medium-high heat; boil for 5 minutes. Remove from heat; stir in chocolate, salt and vanilla. Let stand, stirring occasionally,until chocolate is melted and smooth.Pour over popcorn; tossing gently to coat well. Bake for 30 minutes, Stirring occasionally. Pour popcorn in a even layer onto parchment paper. Let cool completely. Store in an airtight container for up to 2 weeks.

~Just Desserts~

The holiday season is right around the corner. I think it's always wonderful to make something from the heart. Desserts are always special and show loved ones that you are truly thinking of them. A few years ago I really got my sweet tooth after I bought a old fashioned "Better Homes and Gardens, Cookies and Candies" cook book. The inspiration and love had begun. Before that I was always a salty, savory kind of person with only the occasional Baskin Robbins (mint chocolate chip) ice cream fix, or  my Mom's summertime strawberry shortcake, still my favorite dessert to this day! Show off your baking skills with a freshly baked pie or a comforting crisp or cobbler. Win over your family and friends with a delicious cake or cupcakes that look and taste like they took for hours to make. I hope you find these recipes simply scrumptious. Enjoy the desserts!























Praline Pumpkin Dessert-
1 can (15oz) pumpkin(not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package (1 lb 2.25 oz)golden vanilla cake mix with pudding ( or a  butter yellow cake mix is fine)
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
whipped cream,if desired
additional pumpkin pie spice,if desired


Heat oven to 350'F.Grease bottom and sides of 13x9 inch pan with shortening or cooking spray. In a medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice
with a whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture.
Sprinkle with pecans. Pour melted butter evenly over top of dessert.Bake 50 to 60 minutes
or until knife inserted in center comes out clean.cool slightly. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with a dollop of whipped cream sprinkled with pumpkin pie spice. Store in refrigerator. So Yummy!!


Chocolate Dream Tart-
1/3 cup butter or margarine,softened
1 cup all-purpose flour
1 egg
1 tablespoon butter or margarine
1 can (14oz)sweetened condensed milk
1 bag (12oz) semisweet chocolate chips (2 cups)
1/2 cup chopped walnuts
1 teaspoon vanilla  and serve unsweetened whipped cream on top, if desired.
Heat oven to 400'F. In a medium bowl,cut 1/3 cup butter into flour,using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of 9-inch tart pan with removable bottom. Bake 12 to 15 minutes or until golden brown; cool on wire rack. Reduce oven temperature to 350'F. In a 2-quart saucepan,melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally, until chocolate is melted.Stir in walnuts and vanilla.Spread in baked crust. Bake about 25 minutes or until edge is set but chocolate appears moist in center.Cool completely in pan on wire rack,about 1 hour.To serve, top each slice with whipped cream.


Caramel Apple Cupcakes-
1 package (about 18 oz) butter recipe yellow cake mix plus ingredients to prepare
1 cup chopped dried apples
Caramel Frosting( recipe follows)
chopped nuts (optional)
Preheat oven to 375'F. Line 24 regular sized(2 1/2-inch) muffin pan cups with paper muffin
cup liners. Prepare cake mixture according to package directions.Stir in apples.
Spoon batter into prepared muffin pan. Bake 15 to 20 minutes or until toothpick inserted comes out clean.Cool in pans on wire racks 10 minutes. Remove to racks;cool completely. Prepare Caramel frosting. Frost cupcakes.Sprinkle cupcakes with nuts, if desired.


 Caramel Frosting-
3 tablespoons butter
1 cup packed brown sugar
1/2 cup evaporated milk
1/8 teaspoon salt
3 3/4 cups powdered sugar
3/4 teaspoon vanilla
Melt butter in 2 quart saucepan. Stir in brown sugar, evaporated milk and salt
Bring to a boil,stirring constantly. Remove from heat; cool to lukewarm.
Beat in powdered sugar until frosting is of spreading consistency.Blend  in vanilla.


White Chocolate Macadamia Nut Fudge-
2 cups sugar
3/4 cup unsalted butter
2/3 cup whole milk
1/4 teaspoon salt
3(4oz)white chocolate bars,chopped
1(7oz) jar marshmallow creme
1(6oz) package roasted salted macadamia nuts,chopped


Line a 9x13inch baking pan with heavy duty aluminum foil,allowing to extend over sides of pan. In a medium saucepan,combine sugar,butter, milk, and salt over high heat,whisking often. Bring mixture to a rolling boil.Reduce heat to medium, stirring constantly,until mixture reaches 234'F on a candy thermometer.Remove from heat,stir in chocolate,marshmallow creme, and nuts. Spread into prepared pan.Cover, and chill for 4 hours,or until set.Cut into 1 inch pieces.Store,covered in refrigerator.


* White Chocolate Macadamia nut cookies are my all time favorite cookie, if you love the cookie you will love this fudge.It's also a great gift idea.Make a couple of different  kinds of fudge and give as a thanksgiving greetings, christmas gifts, holiday favors etc.*

~ From France With Love~

Since I was a little girl I have been drawn to all things French. I love their fashion style, architectural design, art history, food, music and the way they truly enjoy everyday moments and experiences. I haven't seen France in person yet, but were working on it! I hope you  have enjoyed some beautiful images that remind me of what we have to look forward to! C'est magnifique!

~ Picnic Time ~

Going for a picnic is so delightful, regardless of whether you have a pretty lake,beach or a grassy spot at your local park. Get outside, smell the fresh air and watch the leaves change. It's a great way to reconnect and enjoy one another. So grab your picnic basket and head outdoors.

- Some Fun Menu Idea's-


Chicken Caesar Wraps-
1 (3 1/2 pound) cooked rotisserie chicken
1 small head romaine lettuce,shredded(about 8 cups)
1 cup shredded Parmesan chesse
1/2 cup prepared caesar dressing
6 (10 inch) flour tortillas
Skin, debone chicken,discarding skin and bones; shred chicken.
In a large bowl, combine shredded chicken, lettuce,and cheese, tossing gently to combine.
Add dressing,tossing to coat. Divide chicken mixture
evenly between flour tortillas. Roll up tortillas to enclose chicken mixture.
(Time Saver-Purchase bags preshredded lettuce and Parmesan cheese to keep prep time to a minimum.)

Picnic Coleslaw-
1 (1 pound)bag old fashioned cole slaw mix
1 (11-ounce)can whole kernel mexicorn,drained
2 cups broccoli florets
1 cup diced carrots
1 cup minced fresh parsley
1 red onion,diced green pepper,diced
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/8 cup splenda
1 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon ground pepper
In a large bowl,combine first 6 ingredients,tossing gently.
In a small sauce pan,combine apple cider vinegar,and remaining
ingredients; bring to a boil over medium heat.Remove from heat,let cool completely.
pour dressing mixture over slaw,tossing to coat.

BLT Stuffed Eggs-
6 large eggs,hard boiled and peeled
1/4 cup mayonnaise
3 slices bacon,cooked and crumbled
2 cherry tomatoes,seeded and finely chopped
1 tablespoon dried parsley flakes
salt and pepper
Additional crumbled bacon for topping (optional)
Halve eggs lengthwise.Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayo,bacon,tomatoes,and parsley
until well blended.Add salt and pepper to taste.
Fill eggs whites evenly with yolk mixture.Garnish with bacon,if desired.
Store covered in refrigerator.


Strawberry  Limeade - (Makes 3 quarts) Instead of just having soda try something new!
So refreshing-
2 cups sugar
3 cups hot water
3 cups freshly squeezed lime juice
2 (8-ounce)packages frozen strawberries;pureed or
1 pound fresh strawberries pureed with 1/2 cup powdered sugar
2 (12-ounce)cans lemon-lime soda
Fresh strawberries,lime wheels to garnish-
Mix sugar and hot water together until completely dissolved.Pour
into serving container.Add lime juice,strawberry puree and soda
to sugar/water mixture.
Garnish with strawberries,lime wheels if desired.


Something Sweet and Seasonal-
Pecan Dream Bars-
1 1/2 cups all-purpose flour
1 3/4 cups firmly packed brown sugar,divided
1/2 cup butter
4 large eggs
1/2 cup light corn syrup
1/3 cup butter,melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8-ounce)package almond brickle chips


Preheat oven to 350'F.Lightly grease a 13x9x2 inch pan
In a small bowl, combine flour, 3/4 brown sugar, cut in butter with a pastry blender
until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake for 15 mins. In a medium bowl,combine eggs, remaining 1 cup brown sugar,corn syrup,and melted butter; stirring until smooth.Stir in vanilla,pecans,and brickle chips. Pour over hot crust.
Bake 30 minutes,or until set. Cool completely before cutting into squares..


Pack everything up, and enjoy a fall day!

~ Why We Love October~

 

October just makes us happy! From start to finish.From finding fun activities to do outside to celebrating holidays and birthday's (Daniel's). October is also one of the best month's,to enjoy all of our five senses, like eating and smelling a sweet caramel apple and a piece of pie, roasting pumpkin seeds, decorating and taking long walks in the cooler weather. Hearing and watching all the cute kiddies having fun on halloween.."Trick Or Treat"....It's the perfect month to feel like a kid again. Thats why we love it!