Sunshine, Sand, and Stunned

My week's been full of everything from distress to delight; from frantic to fun. I feel as if I blinked and October just vanished. Halloween is tomorrow, and while we love carving pumpkins in this house, we never found the time to do so this year. I just spent 4 days in beautiful San Diego area, and was greeted home with rain, but at least it smells great outside, but not as great as the beach does. It's always a blast going to San Diego and staying with my mother-in-law to be. We always have loads of fun in the kitchen and no trip is complete without a late night margarita. We grilled up some yummy shrimp wrapped in bacon, ate some great pulled pork sandwiches, and made a fabulous fall dessert:

Apple & Pear Crisp

For the Fruit Filling:
3 Yellow Delicious apples, peeled, cored and sliced
3 large yellow pears, cored, peeled, sliced
4 Tbsp apple juice
1 1/2 Tbsp brown sugar
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
Pinch Salt

For the Crisp:
3/4 cup brown sugar, packed
3/4 cup gluten-free flour mix
1 tsp cinnamon
4 Tbsp GF margarine

1. Preheat the oven to 350 degrees F.
2. Grease 9-inch pie plate with GF margarine In large bowl, toss the apple and pear slices in the apple juice, a tablespoon of light brown sugar, the spices and the salt.
3. In another bowl, stir together the brown sugar, gluten free flour mix, and cinnamon. Drizzle with melted margarine and rub between your fingers until moist crumbs form a crumble topping mixture.
4. Spoon in the apple and pear slices; add all the liquid. Top with the crumble mixture. Bake at 350 degrees F for 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown. Cool on a wire rack before serving warm, or at room temperature. Cover and refrigerate leftovers.

Lastly here are some of my favorite shots from my trip.

Installation Art at Quail Botanical Gardens

A Cool Looking Flower

122 Steps to the Ocean