It’s Prime Time
It’s the perfect time for leaf-peeping, moon-gazing and sky gazing. I’m grateful for this season, as it has offered me a much-needed escape to clear my mind with the USA election approaching. Embracing God’s beauty uplifts the spirit.
This week, getting outside to see the Hunter’s Moon in the morning or evening was incredible. It was this year’s brightest supermoon.
With these two photos, (above and below) taken from almost the same spot at the lake, I captured the beautiful contrast of night and day!
We were fortunate enough to witness the Northern Lights dance over the lake one evening. Astounding!
Speaking of spectacular. The leaves have been truly spectacular this year!
The lake is a breathtaking reminder of nature’s beauty!
Thank goodness the trees are sharing their beautiful colors. The last harsh frost hit our flower gardens, so I spent the day deadheading and cleaning up the beds. It’s always a chore, and it’s somewhat sad as it’s Summer’s goodbye for me, but it needs to be done.
Resilience
I am always surprised at what flowers still bloom after the cold temperatures arrive and a few hard frosts occur.
And of course Mums.
Comfort
Many of us find comfort in the outdoors, but food can also be comforting at this time of year.
I made two pies in the last two weeks. One was a Grape Pie for sweet man. The other was a Pecan Pie for a friend’s birthday.
Grape Pies are popular here in the The Lake Erie Viticultural Area of North East Ohio, Northwest Pennsylvania and New York because the Concord grape variety is grown here. (Welch’s grape juice is made from these grapes and the popular juice comes from this area.) I got the recipe on Pinterest from a woman who lives in New York. I make it once a year during the grape harvest.
Do you remember when I mentioned I was going to make the ButterCup Squash and share how I made it. I made it but did not take pictures.
I cut the ButterCup squash in half and removed the seeds. I placed the squash on a sheet pan with a pat of butter and cinnamon, then wrapped it in aluminum foil and baked it for 50 minutes at 375. It depends on the size of your ButterCup squash and how long you keep it in the oven. I tested it with a fork, and it was done. I mashed the baked squash and served it with the Pork Chops. You could add maple syrup if you wish, but I like the squash just as it is. It’s so flavorful!
Thank You
That’s All I Have to Share With You This Week.
As I always try to convey… we sure do appreciate all of you. Thank you for joining us for another Tuesday Tidbits.
We continue to keep those affected by the tornadoes, flooding and Hurricanes in our prayers. It is heartbreaking!
We are wishing all of you a wonderful week ahead. Enjoy what this upcoming week brings to you. And whatever you have planned… make every day count and be thankful for your Blessings.
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