This October, I want to...
Bake up some heavenly molasses oatmeal rolls, black sesame cupcakes with matcha buttercream, and skillet spice cake with gooey caramel bottom from my new Food52 Baking cookbook. #teafood
Give my skin some seasonal love with the Marble and Milkweed autumn getaway kit. Included with the balms and tonics is their deeply rooted chai, and it sounds amazing.
Lace up these cute and puddle-ready TOMS (water resistant!) high top sneaks.
Knit up a pair of cozy boyfriend hats from The Purl Bee. One to wear and one to gift.
Have apple everything-- apple butter, applesauce, apple cider, apple cake, and my house apple fennel slaw (recipe below).
Apple Fennel Slaw (serves 4 as a side dish)
2 large or 3 medium honeycrisp apples (galas or pink ladies also work here)
2 bulbs fennel
1/4 medium red onion
2 T. white balsamic vinegar (or another mild, lightly sweet white vinegar)
2 T. olive oil
1 - 2 t. herbs de provence (optional)
Salt and pepper to taste
Whisk vinegar, oil, and seasonings in the bottom of a large bowl.
Cut apples in quarters and remove cores. Remove bottom and green stalks from fennel. Reserve any fronds. Cut fennel bulbs in half.
Slice apples, fennel and onion very thinly. A mandoline works best, if you have one. Add to bowl and toss with dressing to coat. Garnish with chopped fennel fronds.
Photos courtesy of Food52 (cookbook), Marble and Milkweed (kit), TOMS (sneakers), and The Purl Bee (hat). All other photos are my own.