We’ll be carving pumpkins, making treats, donning costumes and enjoying the festivities at AF – hope everyone has a spooky fun and safe Halloween!

Herbal blends are a great staple to have on hand in the kitchen – they’re a quick way to add a desired flavor element to soups, stews, roasts, etc. But they can be incredibly expensive at the supermarket – small jar of herbes de provence can cost eight or nine dollars! That’s ridiculous, especially when you can use it up in 5-6 dinners.

It’s much more cost effective and sensible to mix your own. By buying herbs in bulk, you can get exactly the quantity you need without paying excess dollars for packaging. It’s better for the environment too. Instead of throwing out spice jars (especially those nice, yet pricey glass McCormick bottles) save them for your own custom creations. You can also store your bulk mixes in pint Mason jars.

Another benefit to making your own herb mixes is the fact that you can customize them. If you favor lavender in your herbes de  provence, add a little more. Or if you don’t like the taste (or lack thereof, in some opinions) of dried parsley, leave it out of your bouquet garni mix and throw in some fresh when you’re cooking. You can also double or triple the proportions in the guidelines below so you have plenty on hand, or to give away as gifts.

Herbes de Provence

Makes about 2 cups

¼ dried marjoram

¼ cup dried oregano

¼ cup dried savory

½ cup dried rosemary

½ cup dried thyme

2 tablespoons dried lavender (I favor lavender, so I add 4 tablespoons)

2 tablespoons dried fennel seeds (optional)

Bouquet Garni

Makes about 1 cup

¼ cup dried parsley (you can omit this and use fresh when cooking instead)

2 tablespoons dried thyme

2 tablespoons dried marjoram

2 tablespoons dried lovage

Note – when cooking, you’ll want to add a bay leaf when using this mix, to complete the bouquet garni flavor.

Italian Seasoning

Makes about 1 ½ cups

½ cup dried oregano

½ cup dried basil

¼ cup dried parsley (you can omit this and use fresh when cooking instead)

1 tablespoon fennel seeds

2 tablespoons dried sage

1 tablespoon red pepper flakes (optional)

Chili is one of my favorite things to eat when the weather turns cold. It’s warm and filling and makes a great dinner when paired with a nice ale and a great companion. There are a million different recipes for chili out there, but my husband hit on a winning combination when he came up with this one – Bacon & Whiskey Chili. It cooks up in about 30 minutes, so it makes a great weeknight meal (and if you’re lucky, you’ll have a little bit leftover for lunch the next day). And what’s better than bacon and whiskey?

- 1 pound ground beef

- 1 onion, diced

- 4 slices bacon, cut into 1-inch pieces

- 1 can diced tomatoes

- 2 cans ‘chili beans’ (or 1 can of kidney beans and 1 can of pinto beans)

- 1 sweet pepper, finely diced (optional)

- 2 cups chicken stock

- 1 healthy shot of whiskey (Plus one for the cooks! Toast your awesome cooking skills!)

- 2 tablespoons light brown sugar

- 3 tablespoons cumin

- 1 tablespoon oregano

- 1 tablespoon thyme

- 2 tablespoons fried garlic (you could also use fresh, but the fried is really nice here)

- 2 teaspoons paprika

- 1 teaspoon dry mustard

- 1 teaspoon chili powder

1. Sauté the bacon and onion together until the onion is just translucent. If using the sweet pepper, add it now.

2. Add the beef, and cook until the meat is browned.

3. Add the tomatoes, beans and chicken stock, and bring to a simmer.

4. Add all of the spices, and simmer for 15-20 minutes.

5. Add the brown sugar and whiskey, and simmer another 5-10 minutes.

If you like noodles with your chili (sacrilegious to some, essential to others), a small noodle like elbow macaroni or ditalini is best. Or you could serve Mason Jar Biscuits or cornbread with it. To drink, you can’t go wrong with beer – nut brown ale or bock are both tasty, but of course – if you like something lighter or darker, go with your taste.

A corkboard in the kitchen is great for keeping track of recipes, coupons, shopping lists and the like. But a plain corkboard is boring, so why not dress it up a bit? Wine or beer labels are great for  papering a corkboard, and can show off your favorites.

The supplies are simple – you’ll need a small corkboard, spray adhesive (or rubber cement), clear contact paper, and of course, wine or beer bottles with labels you like. To remove the labels, all you need is a pot of boiling water.

The first step is removing the labels from the bottles. Once the water is at a boil, hold the bottle over the steam until the paper starts to loosen up. Carefully peel a corner away – if you meet resistance, hold it in the steam a bit longer. Sometimes the labels on wine bottles will come away in layers – this is fine, as long you’re gentle as you pull it away. Since the labels will be damp as you remove them, lay them out to dry. If they wrinkle up as they dry, place them under a stack of books for a little while (only once they’re completely dry) to flatten them back out.

Once you have enough labels to cover your board, assembly is easy. Spray the back of the label with spray adhesive (or coat with a thin layer of rubber cement), and position it on the board. Repeat with all of the labels until the board is completely covered. To protect your labels from spills and splatters, you’ll cover the board with a piece of clear contact paper. Cut it to size and affix it to the board, carefully smoothing it to prevent any wrinkles or air bubbles.

Add some nice thumbtacks and you’re all set! You’ve got a functional message board to keep track of everything you need in the kitchen, plus a piece of art that looks good even when there’s nothing on it.

 Tiny orbs of fire give warmth to the short, chilly days of autumn. You can create lovely little spheres of light by making your own miniature candles out of two charming containers you either have around the house or can pick up on the cheap at the thrift store – cordial glasses and egg cups.

The tools and process are simple. You’ll need cordial glasses or egg cups, microwavable soy wax flakes, candle putty, and either waxed, tabbed tea light or votive wicks (depending on the depth of your cups). You’ll also need a rimmed baking sheet, scrap paper, a microwavable bowl and a tablespoon. If you’d like scented or colored candles, you’ll also need candle scent and/or color tabs. The wax and supplies shouldn’t cost you more than $15.00.

First, you’ll prepare your cups by affixing the wicks. Take a small bead of candle putty and use it to attach the wick into the bottom of the cup. Set the cups on a rimmed baking sheet lined with scrap paper to contain any spills. For a dozen cups, you’ll need about two cups of wax flakes. Measure the flakes into the microwavable bowl, and heat in 30 second increments, stirring between heating, until the wax is liquefied. If you’re using candle scent or coloring, stir it in.

Working quickly, fill each cup to just below the rim using the tablespoon. Once all the cups are filled, let them sit on the tray until they are just set up, about an hour. Then move them to a cool dry spot to cure for 24 hours. Once they’re cured, you can light them.

These candles are great to give as hostess gifts, stocking stuffers or even just to make for yourself. Once the candles burn down, put in a new wick and refill them again and again.

I’m always looking for new uses for wine corks – cork boards, trivets, wall art, plant tags – all great uses for excess corks. I especially like the cork plant tags, as I’m always looking for ways to recycle and reuse in the garden. So I got to thinking the other day as I was musing over my baby bay tree. It’s currently living in a lovely mid-sized red glazed pot, but it’s recently put out another shoot – basically, it’s sprouted a whole new tree from the root, so I’ll have to divide it soon into it’s own pot. And the parent bay is getting big anyway, so it’ll be time in late winter to pot it up into a substantially larger permanent home – it’s a tree, after all. But large pots take a lot of soil, and all that soil makes them heavy. And there’s always the concern of good drainage. I typically use pea gravel or pottery shards for a drainage layer in my pots, but those are heavy mediums. Maybe wine corks would do the trick… and they do! Tumbled into a one- or two-inch layer into the bottom of a large pot, they give good drainage and are relatively light weight. And when you’ve exhausted the decorative, artsy ways to use corks, this is a great way to reuse the extras.

In the interest of economy, I’ve recently renewed my library card. I’d forgotten what a wonderful resource the public library is – I can get nearly any new book I’d like to read, delivered to my local branch in about a week. All for free! I’m reading a wider variety of books now – I’m more likely to check something out that I wouldn’t necessarily purchase. It’s a great way to try before you buy. There are a few books that I’ve read lately that I’d ultimately like to add to my home library collection (those are listed in bold below).

The Vineyard: A Memoir by Louisa Thomas Hargrave

The Cheese Chronicles: A Journey Through the Making & Selling of Cheese in America by Liz Thorpe

The Self-Sufficiency Handbook: A Complete Guide to Greener Living by Alan & Gill Bridgewater

Eating in America: A History by Waverly Root & Richard de Rochemont

Taming the Truffle: The History, Lore & Science of the Ultimate Mushroom by Ian R. Hall, Gordon Brown & Alessandra Zambonelli

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas & More by Andrea Nguyen

Real Wine: The Discovery of Natural Winemaking by Patrick Mattews

Cider, Hard & Sweet: History, Traditions & Making Your Own by Ben Watson

The Urban Homestead: Your Guide to Self-Sufficient Living in the Heart of the City by Kelly Coyne & Erik Knutson

When the Rivers Ran Red: An Amazing Story of Courage & Triumph in America’s Wine Country by Vivienne Sosnowski

The Way to Make Wine: How to Craft Superb Table Wines at Home by Sheridan Warrick

Fall is my favorite season. The air is crisp, the sunlight is golden and the nights are clear. Sweaters and scarves start to appear and pumpkin, apples and casseroles become the epitome of comfort food. To welcome the season try some of the ideas below.

- Have an Arboretum or Orchard Picnic. Get outside and enjoy the fall colors. Bring a big warm blanket to spread on the ground, don sweaters and head out. Bring picnic food that will keep everyone warm and cozy, like a thermos of bean soup, beef pies in puff pastry, pumpkin bread, and caramel apples. Don’t forget another thermos of warm cider or mulled wine.

- Break Out the Crock Pot. Fall is a great time for casseroles – they can perk away all day while you’re outside raking leaves or at the farmer’s market (or the more mundane task of just being at work). My favorite casserole at this time of the year is the beer pot roast.

- Visit a “You-Pick” Farm. Spend an afternoon at the farm picking a bushel of apples, choosing the perfect pie pumpkins (or jack-o-lantern candidates) or gathering a basket of pears. Make a full day of it by having that orchard picnic after the work is done.

- Volunteer at Park or Farm Clean-Up Days. Want to get out and rake some leaves, but you live in a walk up with no yard in sight? Parks, community gardens and farms often host clean-up days in the fall – you might rake leaves, clean out annual flower beds, pull garlic, or mulch vegetable beds. Check out your local park district’s website – information is often listed there, but if you don’t see anything, just send an email or make a call. Same thing when contacting a farm – if you’re not sure if there are any farms in your area, Local Harvest is a great place to start. They’ll be glad to have your help.

- Bring the Outdoors In. As we put away the summer stuff and the wool blanket takes up it’s rightful place on the sofa, we remember that environment is everything. Make your humble abode warmer and cozier by bringing the outdoors in – gourds and pumpkins on the kitchen table as a centerpiece. Dried grasses or a fallen branch of colorful leaves in a vase. A bowl of apples or pears. 

- Bake Something with Pumpkin. Mmm pumpkin! Muffins, bread, pie, cookies – nothing says fall like pumpkin. A warm pumpkin muffin split right down the middle and spread with butter – there’s no better afternoon snack – or breakfast, or dessert.

I just noticed that I’ve had over 90,00 visitors here! Thanks to everyone who continues to read Apartment Farm, and who waits patiently through my blogging dry spells. I hope everyone enjoys the posts I was able to put up today, and as always – stay tuned for more!

Game Bolognese is an easy, tasty fall pasta dish. It’s incredibly versatile, depending upon the type of game you have available, and you can vary the type of herbs you add as well. I ike to serve by Bolognese sauces with a hearty rigatoni, but the classic way to serve it is with tagliatelli – a wide, ribbon-like pasta. Either is fine, and accompanied by some crusty French bread and a robust red wine, it’s a meal that will be both tasty and memorable.

2 pounds of cubed game (venison, elk, boar, etc.)

1 onion, diced

1 carrot, diced

1 clove of garlic, minced

1 tablespoon tomato paste

3-4 tablespoons wine vinegar (either red or white is fine)

1 cup red wine

2 cups beef stock

1 spring rosemary (or 1 teaspoon dried)

3 sage leaves (or 1 teaspoon dried)

¼ teaspoon ground cloves

¼ teaspoon cinnamon

2-3 tablespoons olive oil

1.) First, sauté the onion, carrot and garlic in the olive oil until the onions are just translucent. Remove the vegetables to a bowl.

2.) Saute the game until well seared on the outside. Return the vegetables to the sauté pan and mix in the tomato paste. Cook for 1-2 minutes.

3.) Stir in the wine vinegar, wine and beef stock. Add the herbs and spices. Reduce the heat to a fast simmer and cook for an hour.