The Perfect Fall Turkey Sandwich

I had read that Panera had a new sandwich for Fall: turkey, cheddar, and apple and thought it sounded just delicious. On our next trip there (with my little lunch dates) I ordered the fall turkey sandwich and was immediately disappointed, they didn’t use their turkey cold cut on the sandwich, rather, some cold, wet turkey that was apparently supposed to be roasted turkey breast. It was not good. So, inspired by my disappointment and when we ran out of ideas for lunch over the weekend I thought it was the perfect day to try to recreate the idea.

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I used my favorite whole wheat bread and Boar’s Head Ovengold turkey. Then , we shredded 1/4 of an apple per sandwich – make sure to squeeze the apple in a paper towel to get a lot of the water out, you don’t want a soggy sandwich! I sprinkled a few craisins on top and sliced sharp cheddar cheese. My husband added mayonnaise to his sandwich – I don’t do mayo but thought I’d mention because he loved it. You have to try this fall turkey sandwich, the flavors all together are delicious, enjoy!

The Sixth Fall Fashion Favorite – Lace-up Flats

Remember last week when I pulled together my five favorite fall fashion favorites? Well, turns out there are 6 fall fashion favorites, but SIX didn’t really go with the alliteration of my catchy title so I decided to do a separate post for the sixth favorite. This one is in fact the best of all and the newest trend that you (I am sure) have seen everywhere this summer and now fall. Lace-up flats. All summer it was the lace-up gladiator and now there are adorable lace-up flats everywhere. Do you have a pair? Here are some of my favorites.

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Top:
Loeffler Randall (if only I actually needed these, love!) / ASOS (I bought these, they run small but are so cute and practical for a SAHM) / ZARA  / Topshop

Bottom:
Topshop / Steve Madden / Anthropologie (this comes in 5 different colors!) / free people

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After dinner at Wagamama in Harvard Square last weekend everyone got a little taste of dessert…

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2 sips of Daddy’s shake for him (his face = past his bedtime and cranky)…

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…and a pink cupcake for her!

The Secret to an Extra Delicious Apple Pie

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Happy October! By now you’ve probably gone apple picking, or at least popped into a farm stand for a bag of apples. Yes, we all like to trek to the apple farm for our annual family day out to apple pick, we just did it last weekend ourselves. And yes, the experience is wonderful, idyllic, tasty – a fall right-of-passage, if you will, but why REALLY do we do it every year? Three words: homemade apple pie. There is nothing better. I don’t make my own crust but still make pretty decent pies with fresh apples, except for one problem: sometimes they’re just a little too watery. Yours too? Especially the day after. You have apple for dessert on a Sunday, let’s say, and Monday morning you’re thinking it may be a good idea for a slice for breakfast. You get downstairs and your pie is liquid-y with a terribly soggy bottom crust. No good. I know apples are full of water, I always cut a steam vent hole into my pie crust, I sometimes use a pie bird, I always use the right variety of apple too, but the soggy phenomenon still happened every so often. And when you only make a couple apple pies all year, one soggy pie is a disastrous occasion.

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So when I read this article in a recent issue of Bon Appetit, I was so intrigued (my husband happened to point it out, too). The article mentioned roasting your apples pre-pie with sugar and flour and then chilling them to not only remove the moisture but also create a caramelized flavor. Wow! What a great idea and yet so simple. So Sunday afternoon after our Saturday morning apple picking adventure, we did just that. I followed Bon Appetit’s roasting recipe of 4 lbs apples, 1C sugar, and 1/4C flour. I then used my usual recipe to make our pie (store bought refrigerator crust, we use this one, a bunch of cinnamon, 1/4C brown sugar, egg wash on the crust) and just look at this piece of pie!

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And Monday morning it was still beautiful – not a soggy ounce of crust in sight (yes, Z helped me with the pie and we made our initials out of extra dough for the top of the pie). One note, the apples obviously reduce in size as they roast so definitely use a couple apples more than you think are necessary, apples are the star of this pie show after-all, right? Also, reduce (or increase if you want?) the sugar for roasting, this turned out to be a very sweet pie… Let me know if you try this method, I definitely recommend it.