Category Archives: Cooking

From Orchard to Basket: Fun Facts About Apples

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Fun Facts About Apple Picking Season 🍎🌳

Crisp air, golden leaves, and the crunch of fresh apples—it must be apple picking season! Visiting an orchard is more than just a fall tradition; it’s an adventure full of history, flavor, and fun. Whether you’re filling a basket with Honeycrisp, Gala, or Granny Smith, here are some juicy facts to make your apple-picking trip even sweeter.

Apples: Nutrition and Health Benefits

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1. Apples are ancient travelers.
Did you know apples have been cultivated for thousands of years? They originated in Central Asia, near Kazakhstan, and slowly spread across the globe thanks to traders and explorers. Today, they’re grown in more than 100 countries.

2. There are thousands of varieties.
While you might only see a few dozen at the orchard or grocery store, there are over 7,500 different apple varieties worldwide. Each one has its own flavor, texture, and best use—some are perfect for pies, while others are best for snacking.

3. The U.S. loves apples.
Apples are the second most consumed fruit in the United States, right after bananas. Washington state leads the way in production, but orchards across the country bring local charm to the harvest.

4. They float for a reason.
Ever wonder why apple bobbing works? Apples are about 25% air, which makes them buoyant enough to float in water. It’s science and fun all in one!

5. Picking your own is fresher.
When you pick an apple straight from the tree, it can last weeks longer than store-bought ones, since they haven’t traveled through storage and shipping. Plus, nothing beats that first juicy bite in the orchard.

6. Apples symbolize health and wisdom.
You’ve heard the saying, “An apple a day keeps the doctor away.” While not a magic cure, apples are full of fiber, vitamin C, and antioxidants, making them a smart seasonal snack.

Growing Delicious Apples at Home: From Planting to Harvest

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So, grab a basket, head to your local orchard, and celebrate apple picking season with a little extra knowledge. After all, fall is the perfect time to make memories—and maybe even a pie!

My Perfect Apple Pie - RecipeTin Eats

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Easy Apple Pie

Amazing apple pies start with amazing pie crusts. Here’s one tried and true pie crust recipe to get you started

All-Butter Pie Crust

Amy Duska

An easy, all-butter pie crust recipe that gives you a tender, flaky pie crust every time! This recipe makes 2 pie crusts
Prep Time 15minutes 
Chill Time 1hour 
Servings 2 (9″) pie crusts

Ingredients

Instructions

  • Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the ½ cup mark. Add 2 teaspoons of white vinegar and set aside.
  • Mix Flour and Butter. Combine the flour, salt, and sugar together in a medium sized bowl and toss with a fork to mix evenly. Add the cubed butter to the bowl and use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
  • Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
  • Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
  • Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Bake according to what your pie recipe calls for.
All American Apple Pie

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The Pie Recipe

Amy Duska

This is hands down the BEST and easiest apple pie recipe! It has a tender, flaky, homemade pie crust with apple slices drenched in sugar and warm spices like cinnamon and nutmeg.
Prep Time 1hour 
Cook Time 1hour 
Servings 8

Ingredients

Instructions

    • Start by preparing this flaky pie crust recipe which makes 2 (9″) pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust and follow package directions.
    • Place oven rack in the center position and Preheat the oven to 400°F (204°C).
    • In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon zest; toss to coat evenly.
  • Remove the pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12″ circle that is â…›” thick. Carefully lay the crust into the bottom of a deep dish pie plate.
  • Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Roll out the second disc of pie crust until it is â…›” thick and lay it over the apple filling.
  • Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
  • Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
  • Bake at 400°F (204°C) for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.

 

Old-Fashioned Apple Pie

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The Great Marshmallow Roast: Celebrating National Toasted Marshmallow Day

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The Toasted Marshmallow

Every year on August 30th, we celebrate one of life’s stickiest pleasures—National Toasted Marshmallow Day. It’s the perfect excuse to gather around a campfire, skewer a fluffy marshmallow, and test your patience (or your fire safety skills).

11,800+ Marshmallow Fire Stock Photos, Pictures & Royalty ...

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There are two main schools of thought when it comes to marshmallow roasting. The first is the Golden-Brown Purist. These folks carefully hold their marshmallow above the flame, rotating it slowly like it’s a sugar rotisserie chicken. The result? A perfectly even golden crust with a soft, gooey center. These people probably iron their socks and alphabetize their spice racks.

20+ Golden Brown Toasted Marshmallow Stock Photos, Pictures ...

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Then we have the Marshmallow Arsonists. You know who you are. You jam the marshmallow directly into the fire, watch it erupt into a sugar torch, panic, and then wave it around like you’re signaling planes to land. By the time the flames go out, you’ve created a charred husk filled with molten sugar lava. And yet, it still tastes amazing.

3,100+ Marshmallow Burning Stock Photos, Pictures & Royalty ...

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Of course, the toasted marshmallow rarely travels solo. When paired with chocolate and graham crackers, it transforms into the legendary s’more. This humble creation is proof that life is better when it’s gooey, messy, and slightly over the top. One bite, and suddenly “just one more” becomes a campfire chant.

4,500+ Smores Stock Photos, Pictures & Royalty-Free Images ...

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But even eaten plain, a toasted marshmallow carries nostalgia. It’s childhood summers, crackling fires, sticky fingers, and maybe even a singed eyebrow or two. It’s the kind of simple pleasure that makes you laugh while trying not to burn your tongue.

So, however you roast—whether you’re a patient spinner or a marshmallow pyromaniac—today’s the day to celebrate. Grab a stick, light a fire, and toast to sweet, sticky chaos. Wet wipes optional, but highly recommended.

Snoopy

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A Whirl Through August 28

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Sips, Style, and Sentiment: A Whirl Through August 28

I was muddling around wondering what to write about today, August 28. Then I saw it—National Red Wine Day. Naturally, Neil Diamond’s “Red Red Wine” popped into my head (though technically, that’s UB40’s version). But beyond the occasional glass with dinner or a cozy wine-and-cheese evening, I’m no connoisseur. I do enjoy cooking with wine—there’s something magical about a silky wine sauce draped over chicken or fish.

How To Make A Light White Wine Cream Sauce | Shelly Lighting

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White Wine Sauce for Pasta – Perfect for Seafood and Chicken and Pasta Dishes

  • Olive Oil – High quality extra virgin olive oil adds a hint of flavor.
  • Minced Garlic – You can freshly mince, but I just use minced garlic purchased in the produce aisle of the grocery store. You’ll never notice the difference and it’s one of my favorite shortcuts.
  • Crushed Red Pepper Flakes – Adds a little heat to this simple sauce.
  • Salt – I like to use salt from a grinder for thick flakes, but table salt works well, too.
  • Pepper – Fresh ground black pepper adds beautiful thick flakes and a subtle spicy flavor.
  • Butter – The base for this delicious sauce. Salted or unsalted, your choice.
  • White Wine – Use your favorite crisp white wine or white cooking wine.

Directions

Sauté – In a large saucepan, heat olive oil over medium. Add garlic, red pepper and sauté until golden (about a minute).

Make Sauce – Add salt and pepper, wine and butter.

Simmer – Stir two minutes, remove from heat and toss with pasta, chicken breasts, shrimp, or scallops.

I once attended a wine tasting and couldn’t quite get past the whole “sip then spit” routine. So… moving on.

Bow Ties

How do you feel about bow ties? Unless they’re paired with a tuxedo, I’m not a huge fan. But if you are, today’s your day to celebrate that natty little accessory. Bow Tie Day is all about embracing quirky charm and dapper flair. If that doesn’t tie up your attention, maybe Radio Commercial Day will strike a nostalgic chord.

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Radio Commercial Day

Does anyone still listen to the radio? I mean, really listen? Back in the day, radio commercials—those catchy little “jingles”—were everywhere. Some were so memorable they stuck in your head for decades. They were the soundtrack of morning commutes and weekend errands, a kind of audio wallpaper that shaped our daily lives.

165+ Thousand Old Radios Royalty-Free Images, Stock Photos & Pictures | Shutterstock

Rainbow Bridge Remembrance Day

This one hits me right in the heart. Rainbow Bridge Remembrance Day honors the pets we’ve loved and lost. The Rainbow Bridge is a comforting idea—a place where our furry companions wait for us, whole and happy, until we meet again. But honestly, I cry buckets every time I say goodbye to one of mine. Saying they’ve “crossed the Rainbow Bridge” is a sweet thought, but it doesn’t always ease the ache.
Most people have heard of the Rainbow Bridge, but have you ever read the full poem? It paints a vivid picture of reunion and unconditional love. The part that always gets me:
“Your face is kissed again and again and again, and you look once more into the eyes of your trusting pet.”
That line alone is enough to unravel me.

Little Joe, Smokey & Rocky- Gone but not forgotten

Closing Thoughts

August 28 may seem like a random patchwork of observances—wine, bow ties, radio jingles, and remembrance—but maybe that’s the beauty of it. Life isn’t neatly categorized. It’s a swirl of flavors, fashion, nostalgia, and love. Whether you’re raising a glass, tying a bow, humming an old tune, or holding space for a beloved pet, today invites us to pause and feel. And maybe, just maybe, that’s worth celebrating.

 

Best 100+ Wine Pictures [4K] | Download Free Images on Unsplash

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National Waffle Day

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National Waffle Day: Let’s Talk Syrup, Grids, and Golden Crispy Joy

I kid you not—this is the very first item on today’s list of National Days and Observances. Numero uno. Right there, top of the stack: National Waffle Day.

Why? Because on this day, the first U.S. patent for a waffle iron was issued. And honestly, that’s reason enough to celebrate. Waffles are more than breakfast—they’re edible architecture. Crispy on the outside, fluffy on the inside, and perfectly designed to cradle syrup, berries, whipped cream, or whatever your heart desires.

Now, let’s take a quick peek at the other contenders:

  • National Peach Pie Day: Tempting, but we already gave peaches their moment this week.
  • National Maryland Day: A nod to the 7th state to join the Union. Respect, but not breakfast.
  • Pluto Demoted Day: Poor Pluto. Still spinning out there, doing its thing, even if it’s no longer a planet. I doubt it cares.
  • Feast of Saint Bartholomew: A solemn observance, not quite waffle-adjacent.
  • International Strange Music Day: Intriguing, but I’m not sure what qualifies as “strange.” Kazoo symphonies?
  • National Knife Day: Sounds like the setup for a murder mystery. Hard pass.
  • Kobe Bryant Day: A heartfelt tribute to a legend. Beautiful, but heavy.

So, back to waffles. One of my favorite breakfast foods—hands down. Whether you like them Belgian-style, buttermilk, or sweet potato-infused, today’s the day to fire up the iron and celebrate those golden grids. Bonus points if you drizzle maple syrup in slow motion like it’s a food commercial.

Waffles deserve their spotlight. And today, they’ve got it.

looking at two buttermilk waffles, topped with butter and syrup

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🏪 Waffle House: Southern Comfort on a Plate

Comedians love to poke fun at Waffle House, but Southerners? They swear by it. Why? Because it’s dependable.

“People may disappoint us in life, but Waffle House is literally there for us—open 24/7 and on virtually every interstate stop in the South.”

Whether you need a sunrise pick-me-up or a 2 a.m. soul-soothing meal, Waffle House is always open. It’s a South and Midwest chain that serves classic Southern breakfast fare. I’ve had the pleasure of dining in them in both Florida and Georgia. I’ll skip the grits, but the waffles? Absolutely worth the name.

20+ Waffle House Stock Photos, Pictures & Royalty-Free ...

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🏨 Hampton by Hilton: Waffles in the Spotlight

Even hotel chains know the power of a good waffle. Hampton by Hilton features waffles prominently in its advertising, and their breakfast buffet includes “baked-by-guests” Belgian-style waffles.
Those ads always make me hungry. But they also raise a question: what exactly is a Belgian waffle?

Hampton by Hilton Ad

🧇 Belgian Waffles vs. Regular Waffles: A Tale of Two Textures

Not all waffles are created equal—and no, Eggo waffles don’t count (sorry, freezer fans).

Let’s break it down:

🇧🇪 Belgian Waffles

  • Batter: Made with yeast-leavened dough or whipped egg whites folded in for that signature fluff.
  • Texture: Crispy on the outside, light and airy on the inside—like biting into a cloud with crunch.
  • Appearance: Big, bold, and beautiful. Deep pockets thanks to a specialized waffle iron.
  • Leavening: Yeast or whipped egg whites give it lift, not baking powder.
Belgian Waffle Images – Browse 113,433 Stock Photos, Vectors ...

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🇺🇸 Regular (American) Waffles

  • Batter: Denser, pancake-like, often enriched with buttermilk for a richer flavor.
  • Texture: More cake-like and compact.
  • Appearance: Thinner with shallower pockets—still tasty, just less dramatic.
  • Leavening: Baking powder does the heavy lifting here.

Belgian waffles are the red carpet version of breakfast—ready to be dressed up with berries, whipped cream, or syrup waterfalls. American waffles? More like your cozy flannel pajamas: familiar, comforting, and always welcome.

185,800+ Waffles Stock Photos, Pictures & Royalty-Free ...

American Waffles Stock Photo

 

Waffle Recipes

Homemade Belgian Waffle Recipe

This Homemade Belgian Waffle Recipe is easy and makes delicious, authentic, Belgian waffles!  These waffles are perfectly crisp and golden on the outside while being light and fluffy on the inside!
CourseBreakfast
CuisineAmerican
Prep Time15 minutes 
Cook Time 20minutes 
Total Time35 minutes 
Servings 8
Author Nichole

Ingredients

Instructions

  • Preheat your waffle iron, spray with non stick cooking spray and set aside.
  • In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
  • In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
  • In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
  • Add the egg yolk mixture to the dry ingredients and mix well.
  • Fold in the egg whites.
  • Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions**
  • Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

American Waffles

Tender and Easy Buttermilk Waffles

These buttermilk waffles are crisp on the outside and tender in the middle. I love the results this gives while not having to separate the eggs and take time to whip egg whites! These will also reheat in the toaster for a quick workday breakfast.

Submitted by Diana Perry
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings: 6

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups low-fat buttermilk
  • ⅓ cup melted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

Directions

  1. Gather all ingredients.

  2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.

  3. Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs.

  4. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.

  5. Preheat a waffle iron according to manufacturer’s instructions.

  6. To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer’s instructions.

185,800+ Waffles Stock Photos, Pictures & Royalty-Free ...

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Whether stacked high with berries or simply kissed with syrup, waffles remind us that joy can be golden, crispy, and served with a side of comfort. Waffles may not solve life’s big problems, but they sure make breakfast feel like a hug from the inside.”

The Joy of Cooking (and Why the Right Tools Matter)

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The Joy of Cooking (and Why the Right Tools Matter)

When I was a kid, there was always a big red cookbook in the house—The Joy of Cooking. My grandmother cooked at a resort on Lake George, NY. My mom wasn’t a professional, but she was a fantastic cook.

Me? I wanted nothing to do with the kitchen. Good food just seemed to appear like magic, so why would I bother learning?

The Big Surprise

That changed the day I moved out on my own. Suddenly, food didn’t just appear—and I quickly learned that The Joy of Cooking wasn’t just in a book. It was in the process: combining ingredients, watching them turn into something delicious, and sharing it with people you love.

And here’s the secret I wish I’d learned sooner: having the right tools makes everything easier—whether you’re cooking, sewing, or painting.

Why Tools Matter

  • A paring knife instead of a steak knife? Game changer.

  • A lid that actually fits the pot? Total revelation.

  • The right baking pan? It can make or break your brownies.

Sure, you can make popovers in a muffin tin, but they won’t be those light, airy, high-rising beauties. And yes, brownies baked in the wrong size pan will still taste good—but maybe not “bring to the potluck” good.

My Stir Fry Upgrade

One of my favorite quick meals is stir fry. For years, I made it in a cast iron skillet, and it was fine. Then one Christmas, my sister gave me a wok. Wowza! Total game-changer.

Here’s my tip: before you start, prep everything. Stir fry moves fast, and you don’t want to be chopping garlic while your chicken is burning. Switching to a wok not only sped up my cooking—it made every bite taste better.

 

Chicken and asparagus stir fry in a savory brown sauce.

 

Recipe: Chicken & Asparagus Lemon Stir Fry

Serves: 4
Time: About 20 minutes

Ingredients

  • 1 ½ lbs skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • ½ cup chicken broth
  • 2 tbsp soy sauce
  • 2 tsp cornstarch
  • 2 tbsp water
  • 1 tbsp vegetable oil (such as canola)
  • 1 bunch fresh asparagus, trimmed & cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger, chopped
  • 3 tbsp fresh lemon juice
  • Black pepper, to taste (I like coarse-ground)

Directions

  1. Season chicken lightly with salt. In one bowl, mix chicken broth + soy sauce. In another, whisk cornstarch + water until smooth.
  2. Heat a large nonstick wok over medium-high. Add 1 tsp oil + asparagus. Cook 3–4 min until tender-crisp. Add garlic + ginger, cook 1 min. Remove and set aside.
  3. Increase heat to high. Add 1 tsp oil + half the chicken; cook 4 min per side until browned. Remove and repeat with remaining chicken + oil.
  4. Add soy sauce mixture to wok; boil 1½ minutes. Stir in lemon juice + cornstarch mix until slightly thickened.
  5. Return chicken + asparagus to wok; toss well. Serve hot.

Where to Find a Good Wok

Easy Clean Wok- available through Welcoming Haven.com

 

You can find woks in the kitchen section at Welcoming Haven. If theirs don’t fit your needs, check my affiliate link to Amazon for a wider selection.

And if you try this recipe—tag me or drop a comment. I’d love to know how it turned out!