Boomer November 2019
It’s November, which means the holiday season has officially begun—although I remember a time when Thanksgiving heralded the official start of the holiday season. Now there are Christmas tree displays in stores in August! The pressure of the holidays can seem overwhelming and some folks feel especially lonely during this time of year. Read how to overcome the holiday blues in our article “Only the Lonely” on page 26. It seems more and more of my conversations with my friends lately are focused on our parents. It’s scary to think that not only are we still taking care of our own kids, but we now have to worry about our own mom and dad who may not be able to handle their own financial affairs. What is needed is a solid plan and good advice from the pros; luckily, “Don’t Break the Bank” on page 34 offers some help. I wish I was an artist. Seriously. I have such admiration for creative people and really do wish I could paint or draw or even take a decent picture! I’m not even good at stick figures, much less creating beautiful pieces of extraordinary art out of seashells, or tempered glass! Our feature “Happy Medium” on page 41 highlights some of our community’s most creative people—some who only discovered this ability in their later years! Sadly, for me, creativity will remain elusive. But I can enjoy the fabulous work of these fine artists, and I hope you do too. Ready to travel this fall? We focus on three historic bed-and-breakfasts that should be visited—places that are proof B&B’s have come a long way and now offer more than just a bed—and a breakfast! Learn about them on page 49. Road trip! As always, we have our regular features on home design, lots on food, including fall recipes from local restaurants, some classic cocktails that take you back to the days of Old Hollywood glamour, plus where to volunteer, what to read, and more! I wish you all “fair winds and following seas” this month! HAPPY THANKSGIVING!
It’s November, which means the holiday season has officially begun—although I remember a time when Thanksgiving heralded the official start of the holiday season. Now there are Christmas tree displays in stores in August! The pressure of the holidays can seem overwhelming and some folks feel especially lonely during this time of year. Read how to overcome the holiday blues in our article “Only the Lonely” on page 26.
It seems more and more of my conversations with my friends lately are focused on our parents. It’s scary to think that not only are we still taking care of our own kids, but we now have to worry about our own mom and dad who may not be able to handle their own financial affairs. What is needed is a solid plan and good advice from the pros; luckily, “Don’t Break the Bank” on page 34 offers some help.
I wish I was an artist. Seriously. I have such admiration for creative people and really do wish I could paint or draw or even take a decent picture! I’m not even good at stick figures, much less creating beautiful pieces of extraordinary art out of seashells, or tempered glass! Our feature “Happy Medium” on page 41 highlights some of our community’s most creative people—some who only discovered this ability in their later years! Sadly, for me, creativity will remain elusive. But I can enjoy the fabulous work of these fine artists, and I hope you do too.
Ready to travel this fall? We focus on three historic bed-and-breakfasts that should be visited—places that are proof B&B’s have come a long way and now offer more than just a bed—and a breakfast! Learn about them on page 49. Road trip!
As always, we have our regular features on home design, lots on food, including fall recipes from local restaurants, some classic cocktails that take you back to the days of Old Hollywood glamour, plus where to volunteer, what to read, and more!
I wish you all “fair winds and following seas” this month! HAPPY THANKSGIVING!
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Blueberry Apple Crisp<br />
Submitted by La Provence<br />
Restaurant & Terrace, 110 Diamond<br />
Creek Place, Roseville, 916-789-2002,<br />
laprovenceroseville.com<br />
Coconut and Oat Topping<br />
2 cups rolled oats<br />
2 cups pecans, chopped<br />
1 cup flour<br />
1 cup shredded coconut<br />
1/2 cup + 4 tbsp. oil<br />
1/2 cup honey<br />
Blueberry and Apple Filling<br />
4 cups blueberries<br />
4 cups fuji apples, peeled and diced<br />
1/2 cup water<br />
1 tbsp. cornstarch<br />
1 cup white sugar<br />
1 tbsp. vanilla extract<br />
1/2 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1/4 tsp. ginger<br />
Make topping by combining oats,<br />
pecans, flour, coconut, salt, and<br />
cinnamon in a bowl. Add oil and<br />
honey and mix until combined and<br />
set aside.<br />
In a large pot, combine blueberries,<br />
apples, water, cornstarch, sugar,<br />
vanilla, and cinnamon mix. Place pot<br />
over medium-high heat and bring<br />
to a boil. Reduce heat to low and<br />
simmer for 10 minutes.<br />
Oil a large baking dish and pour in<br />
mixture. Evenly spread oat mixture<br />
over the top. Bake at 350 degrees for<br />
10 minutes or until topping is golden<br />
brown. Enjoy as is or with a scoop of<br />
vanilla bean ice cream.<br />
Acorn Squash with<br />
Apple Stuffing<br />
Submitted by Allie and Dan,<br />
Sacramento-based bloggers at Love<br />
& Risotto, loveandrisotto.com,<br />
@loveandrisotto<br />
2 acorn squash, cut in half<br />
2 tbsp. olive oil<br />
Salt and pepper<br />
1 apple, chopped<br />
1 box stuffing<br />
1 1/2 cups water<br />
1/4 cup parmesan cheese, grated<br />
1/4 cup dried cranberries<br />
Photos courtesy of their respective organizations and companies.<br />
Preheat oven to 425 degrees. Halve<br />
the acorn squash from each pointy<br />
end. Remove the seeds and rub with<br />
olive oil. Season with salt and pepper.<br />
Turn squash halves over and place in<br />
a baking dish. Quarter the apple and<br />
put in the same baking dish. Place in<br />
oven and bake for 25-30 minutes.<br />
Mix stuffing and water and cook<br />
on stovetop according to package<br />
directions.<br />
Once the acorn squash is roasted,<br />
evenly spoon in the stuffing. Top with<br />
the baked apple, dried cranberries,<br />
and parmesan cheese.<br />
<strong>November</strong> <strong>2019</strong> | Sac<strong>Boomer</strong>.com 61
Change language