Easy Fall Decorations for Outside
Use Fall Leaves to Decorate
You can decorate a broom or rake with a garland of brightly colored leaves to add color to your porch. Simply wrap the garland around the handle from top to bottom. Lean against your porch railing grouped with garden accessories for a festive look.
Look for Fall Harvest Items and Signage
Fall Crafts for Kids
This autumn, inspire children to incorporate seasonal symbols such as leaves, apples, pumpkins, and ghosts into their craft projects.
1. Collect leaves, avoiding ones with any mold or rot. Lay leaves flat between phone-book pages or layers of newspaper, then weight them with something heavy. Allow one to two weeks to fully flatten and dry. If you live in an area without many leaves (or want to enhance your collection), you can buy them online already pressed.
2. Arrange leaves on a page of heavy paper. Experiment with combinations of colors and shapes. If you are stumped by a letter of the alphabet, look in the dictionary for words to illustrate. Embellish leaves by cutting notches for parts like mouths, tails, and fins. From spare leaves, cut out details like eyes, wheels, hats, etc.
3. Glue leaves into place with glue stick or white glue (kids older than 12 can safely use rubber cement). Lay a clean sheet of paper on top of glued leaves and rub gently to smooth and flatten. Carefully remove the top sheet.
Pumpkin Bird Feeder
For a seasonal supplement to your regular bird feeder, cut a 3- to 5-pound pumpkin in half; scoop out, leaving a 1/2-inch thick wall. Cut a 1/2-inch-deep groove in the rim for pumpkin seeds. For perches, poke holes and insert twigs. To hang, knot two lengths of twine together in center; tack knot to feeder bottom. Fill with birdseed.
Spiced and Super-Juicy Roast Turkey
By Nigella Lawson, author of Feast
It’s the dish everyone loves most, so it’s important to do it right. This recipe from domestic goddess Nigella Lawson will ensure you get the perfect bird — without the hassle.
Prep: 20 minutes
Cook: 1 ¼ hours
Makes: 8 to 10 servings
6 litres water, approx.
1 x 250g packet Maldon salt/125g table salt
3 tablespoons black peppercorns
1 bouquet garni
2 tablespoons white mustard seeds
200g caster sugar
2 onions, peeled and quartered
1 x 6cm piece of ginger, cut into 6 slices
1 cinnamon stick
1 tablespoon caraway seeds
2 tablespoons allspice berries
4 star anise
1 orange, quartered
4 tablespoons maple syrup
4 tablespoons runny honey
Stalks from a medium bunch of parsley, optional
For the basting:
75g butter or goose fat
3 tablespoons maple syrup
1. Put the water into your largest cooking pot or bucket/plastic bin and add all the other brine ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck the pieces in.)
2. Untie and remove any string or trussing from the turkey, shake it free, remove the giblets and put in the fridge, and add the bird to the liquid, topping up with more water if it is not completely submerged. Keep in a cold place, even outside, overnight or for up to a day or two before you cook it, remembering to take it out of its liquid and wipe dry with kitchen towel, a good 40 or 50 minutes before it has to go into the oven. Turkeys – indeed this is the case for all meat – should be at room temperature before being put in the preheated oven. If you’re at all concerned – the cold water in the brine will really chill this bird – then just cook the turkey for longer than its actual weight requires. I think it’s virtually impossible to dry this one out.
3. For the basting, melt the butter and syrup together slowly over a low heat. Paint the turkey with the glaze before roasting, and baste periodically throughout.
4. And as for the roasting time, just preheat the oven to gas mark 7/220°C and give the bird half an hour’s roasting at this relatively high temperature, then turn the over down to gas mark 4/180°C and continue cooking, turning the oven back up to gas mark 7/220°C for the last quarter of an hour if you want to give it a final, browning boost.
For a 4-5kg turkey, I’d reckon on about 2 – 2 ½ hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey’s cooked.
Just as it’s crucial to let the turkey come to room temperature before it goes in to the oven, so it’s important to let it stand out of the oven for a good 20 minutes before you actually carve it. Tent it with foil, and even longer won’t hurt it.
Turkey Cooking Times:
Weight of bird Cooking Time
2/25kg/5lb 1 ½ hours
3.5kg/8lb 1 ¾ hours
4.5kg/10lb 2 hours
5.5kg/12lb 2 ½ hours
6.75kg/15lb 2 ¾ hours
7.5kg/17lb 3 hours
9kg/20lb 3 ½ hours
11.5kg/25lb 4 ½ hours
Swiss Chard Gratin
If you have a hard time knowing what to do with sometimes-bitter chard, this recipe is a stand-out way to serve it.
1 potato (5 oz/150 g), peeled and quartered
2 tablespoons (30 mL) butter
¼ cup (60 mL) diced onion
1 clove garlic, minced
¼ cup (60 mL) all-purpose flour
11/4 cups (425 mL) milk
¼ teaspoon (1 mL) cayenne pepper
Pinch each salt and pepper
Pinch ground nutmeg
⅓ cup (75 mL) shredded Gruyère cheese
3 tablespoons (45 mL) grated Parmesan cheese
2 1/2 cups (625 mL) shredded Swiss chard
1. In small saucepan of boiling salted water, cook potato until tender, 10 to 12 minutes. Drain; let cool for 5 minutes. Thinly slice and overlap in greased 3-cup (750 mL) shallow gratin dish.
2. Meanwhile, in a small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in flour; cook for 1 minute. Whisking constantly, add milk, ¼ cup (125 mL) at a time. Whisk in cayenne, salt, pepper and nutmeg. Reduce heat to low; simmer, whisking occasionally, until thickened, 5 to 7 minutes. Stir in Gruyère and Parmesan.
3. Pour ¼ cup (125 mL) sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400°F (200°C) toaster oven or oven until bubbly and browned, 20 to 25 minutes.