Autumn Lessons￨Stars Hollow Vibes

The leaves are starting to change, the days are growing shorter, and the nights are getting cooler. If you pay attention, you’ll see signs of nature all around you preparing for a period of rest. This is a time for us to follow nature’s lead; there is witchy wisdom in the trees if we pause to listen. When was the last time you truly rested? After a full, busy summer, our minds, bodies, and spirits long to return some of that energy back into our own vessels. As we wander through the autumn woods, take stock of your inner resources. Where do they need to go as we prepare for winter? How can we reallocate our energy to best prepare for the growing season come spring? This is our time to rest and restore. Find the lessons in the leaves.   What am I reading?https://bookshop.org/shop/witchywomanwalkingFirst Frost by Sarah Addison Allen The Witching Year: A Memoir of Earnest Fumbling...  by Diana HelmuthWhat am I playing on repeat?Mother Mary by Foxboro Hot TubsWhat’s for dinner?Pumpkin LasagnaIngredients:No-boil lasagna noodles1lb Beyond Beef, or ground Turkey, ground beef, or mushroom medleyFresh spinachHarvest pumpkin tomato sauce (I used Trader Joe’s Autumnal Harvest Pasta Sauce)8 oz ricotta 1 eggMixture of mozzarella and fresh Parmesan cheese Fresh chopped parsleyDirections:Brown the meat in olive oil, salt & pepper. Set aside. Mix ricotta with one egg, set aside. Wash spinach, set aside. Layer and bake the lasagnaPreheat the oven to 400 degrees and spray a 9×13 baking dish or lasagna pan with cooking spray. Assemble:  Place 1/2 cup of the pumpkin sauce into the bottom of your prepared pan.  Layer in lasagna noodles. Top the noodles with ground “meat” and more sauce, add another layer of noodles, then add the ricotta mixture, shredded cheese, and spinach. Top with another layer of noddles, sauce, cheese, and chopped parsley. Cover with foil and bake in the center rack of the preheated oven for 25 minutes, then remove the foil and bake covered for another 15-20 minutes.Remove let cool for at least 25 minutes. Pumpkin Spice Chai Latte¼ cup pumpkin puree2 tablespoons brown sugar¼ teaspoon pure vanilla extract or vanilla bean paste2 teaspoons pumpkin pie spice2 green cardamom pods crushed or ground cardamom¼ teaspoon ground ginger or 1 inch piece fresh ginger for more spice⅕ teaspoon ground black pepper optional2 cups milk dairy or dairy free milk of choice2 ½ tablespoons loose leaf black tea or 2-3 black tea bagsInstructions:Combine pumpkin puree, brown sugar, vanilla extract, and spices in a medium saucepan.Cook on medium-low heat until fragrant and darkened in color. Stir frequently to prevent burning.Pour milk into the saucepan and stir well to combine. Heat on medium heat until it simmers and rises up in the pan. If using plant based milk, do NOT bring it to a boil or it will curdle – just heat until very hot. Sprinkle tea leaves or drop tea bags into the hot milk. Cover with a lid and let steep for 2-5 minutes.Strain the chai tea through a strainer.Froth the pumpkin spice chai tea latte with a whisk and pour into a large cup or two small cups to serve. Support the show