A Weekend in the Appalachian Mountains...

This past weekend, we enjoyed a refreshing get-away in the Appalachian Mountains. Matt, Walter, and I met our cousin Sara and her fiancé Nate (getting married in in month!) in Faber, Virginia- just 20 minutes south of Charlottesville. We rented this adorable mountain house through Air BnB. It's always luck of the draw with vacation rentals in places you're not familiar with, but this cozy spot was just perfect. 

Our home-away-from-home was placed on a hillside, directly across from a spectacular range of mountains. A field of cows also shared our hillside; Walter loved visiting them after breakfast each morning. With our busy schedules, we had to coordinate a weekend that worked for all of us, and we really lucked out in terms of fall-foiliage and weather! Our view of layered mountains and mist almost looked unreal! The leaves ranged from a neon yellow-green to a rich deep pumpkin color- not something we get to see at the beach!

One of my favorite moments from our drive was when Walter woke up from his car-dazed nap, looked out the window and said, "MOMMY, MOUNTAIN!". He's only seen them in his books and it's one of his many new words. You could tell how shocked he was to see them in real life! 

^^ Still sleepy from the car ride. 

Upon our arrival, we quickly unloaded our bags, checked out the house, and went on a walk for some fresh air. 

^^ View from our front porch.

^^ View from our side porch.

^^ Backyard view from the bedrooms. 

While we waited for Sara and Nate to arrive, the lasagna cooked in the oven and we went to visit our neighbors for the weekend. 

We cooked our breakfast and dinners' at home, so we could relax and visit together.. in our PJs. Sara is gluten-intolerant so I made this lasagna using brown rice lasagna noodles. I used one of my favorite meat lasagna recipes, link here! 

After dinner, Walter went to sleep for the night and we played a trivia fact/crap game while sipping on some almond milk hot chocolate. Later on, I prepped our breakfast for the next morning. 

^^ Whole-grain baked pumpkin french toast! I used this recipe, link here, because it only requires some night-time prep, and oven baking in the morning. I love french toast, but that requires someone to be standing over a stove, immediately serving the toast that is ready, and for 5 people, that may not all be at the same time. 

^^ It was soooo good. Crowd pleaser breakfast. I made a separate baking dish of gluten-free bread for Sara which turned out great, too!. 

^^ W's turning 2 next week! So... he got to open an early present from Auntie Sara and Uncle Nate. 

After breakfast, we bundled up and headed to the Nelson County Farmer's Market. We were in serious awe of everything this market had to offer. As most towns do, we have a great little Farmer's Market within walking distance from our home in Virginia Beach each Saturday, but this market was 4 times the size of ours! Since Nelson County is located in the heart of farm-country, their selection of local grown goodness was impressive. 

The first tent I approached was that of an Amish woman who had a delicious display of homemade breads and baked items laid out on her table. As I was gawking over the cinnamon raisin bread, the man standing in front of me in line turned around, handed me a cinnamon roll and said , "enjoy it!". The woman behind the table proceeded to tell me he's been buying her breads weekly for a few years now and always insists on buying something for the person behind him in line... I'm glad I was the lucky customer this week!

^^ And I shared the goodness with my guys. 

This Market also has live music every weekend! We got a couple of cups of local coffee, sat on an old church pew, and listened a while. 

After stocking up in apple butter at the market, we headed to Pippin Hill Vineyards to enjoy wine tasting and lunch with a view. Since I am pregnant with baby #2, I wasn't able to participate in the tastings this trip! 

 The atmosphere, views, wine tastings, and gourmet lunch made for a happy crowd! Pippin Hill is my favorite winery in the area, the ambiance is unbeatable. 

We started lunch with a locally sourced cheese board and (not pictured) garlic hummus and veggies. 

Following our appetizers came a variety of small plates to share, including these local grass-fed sliders... all of it, amazing!

...And the (almost) birthday boy got to share some chocolate cupcakes with Daddy.

After lunch, we headed to the Pippin Hill lawn where they finished their bottle of wine and W got some playtime in! 

^^ Love these two love birds.

Picked me lots of purple flowers. 

Gorgeous Pippin Hill... every Friday, Saturday, & Sunday during the fall, weddings take place at this venue. Luckily, they let people enjoy the winery during the day, then close at 3:00 for the evening's events. 

After enjoying our lunch/play time at Pippin Hill, we drove less than a mile down the dirt road to Albemarle CiderWorks. It was originally founded as Vintage Virginia Apples, cultivating and caring for rare Virginia apples within their orchards. They started making cider in 2009 and recently opened up this tasting room for people to stop by and enjoy a flight. 

Next to the barn were bins of different apples you could slice and sample. Based on your taste, you could then fill your bag with your favorite kind! W and I loved this- we tried them all!

Sara, Nate, and Matt all ordered flights which sampled six of their alcoholic ciders. Walter and I shared a fresh pressed apple cider. What we loved most about this cidery is that none of their ciders were sweet, even their non-alcoholic option! Spicy and crisp. 

^^ Enjoying their apple treats.

Little man (and daddy) took a good nap by the barn, then joined us just in time for the music. 

We spent the rest of the late afternoon sitting outside enjoying the cool air and some blue-grass tunes. After a while, we headed home for dinner. 

Stuffed acorn squash! 

That evening I helped Sara with a few last minute wedding decorations while we chatted about the wedding weekend! 

After a hearty breakfast of South-Western omelets and turkey bacon, we bid our little mountain house good-bye and headed to Charlottesville...

... to Carter Mountain Orchard!

Carter Mountain is also home to a small Bold Rock Cidery location... so of course, the crew couldn't resist. 

Then W and I got our treats, the infamous apple cider donuts and frozen yogurt. 

I don't think he had enough treats this weekend... I just kept telling myself "it's his birthday week"...

After our sugar rush, we walked into the orchards. 

Quite possibly the highlight of his trip... climbing this ladder and picking pink-lady apples.

"I picked it!"  every time.

...and then he slept every minute of the 3 hours it took us to get home! 

We couldn't have asked for a better weekend all around and I'm so glad we were able to go as a family. Traveling with little ones doesn't nearly take the "fun" out of a weekend adventure. If anything he made us enjoy it more... yelling, "C'mon!" as he ran, kicking through the leaves, tumbling as he ran down hills, lighting up when he saw mountains for the first time, climbing apple trees and picking the apple that he chose. 

The list goes on, but I know both Matt and I said more than once over the weekend, "I am so happy we have him." 

I am so grateful to have seen the mountains through his eyes this weekend. 

xo,

Monica

Sunday Supper: Butternut Squash Salad & Pumpkin Choc Chip Cookies

Because Sunday Supper is something my family and friends so look forward to each week, I've decided to start documenting and recording successful recipes here on my blog! As any mother knows, putting a good and healthy meal together during the week requires nap-time prep, because it is near impossible to peel, chop, simmer, or sauté while you have a tantrum throwing toddler at your feet who just wants to be part of the process. Therefore, in our house, we prep meats and side dishes on the weekend so that dinner is readily available on weeknights. While I would love to spend time each day in the kitchen creating something delicious, it's just not logical while in my senior year of school with a husband who also works long hours. Cooking, baking, grilling, and enjoying meals with our close friends are so valuable to us that we decided to dedicate at least one night of the week where we can focus on just that: Sunday Supper. This evening seriously fuels my cooking-love-tank, leaving me refreshed (belly full) and ready for a great week! 

This salad combines some of my favorite flavors of fall: roasted butternut squash, fresh pomegranate seeds, candied bacon, leafy spinach, perfectly grilled chicken, and a maple dijon vinaigrette. This chicken can also be roasted, but the weather is too perfect right now not to enjoy some extra time outside on the grill. 

Butternut Squash & Spinach Salad with Maple Dijon Vinaigrette 
Serves 6

• For the salad:
• 8 strips bacon
• ½ cup brown sugar
• 3 cups butternut squash, peeled and diced into ½" cubes
• 1 Tbsp extra virgin olive oil
• sea salt and freshly ground black pepper
• 1½ cups walnuts, roughly chopped
• 2 tsp extra virgin olive oil
• 4 cups fresh chopped baby spinach
• 2 cups crumbled Feta cheese
• 1 medium pomegranate, seeded
• 5 large chicken breasts, grilled, and sliced
• For maple Dijon vinaigrette:
• 1 clove garlic, minced
• 2 tsp Dijon mustard
• 3 Tbsp pure maple syrup
• 2 Tbsp fresh orange juice
• ¼ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• ¼ cup canola oil
• pinch sea salt
• freshly ground black pepper

1. Preheat oven to 400˚F. Line 3 sheet pans with foil.
2. For candied bacon, place bacon strips on one of the prepared sheet pans. Sprinkle evenly with half of the brown sugar. Place in oven for 10 minutes, then remove from oven and flip bacon strips to opposite side. Sprinkle with the remaining half of the brown sugar. Return to oven and bake for another 8-12 minutes, or until deep golden brown (amount of time will depend on your oven and the thickness of the bacon). Remove bacon to a sheet of foil or parchment paper and allow to cool slightly. When cool enough to handle, slice bacon, width-wise, into ¼" slices. Set aside.
3. Place diced butternut squash on the second sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle lightly with sea salt and freshly ground black pepper. Place in oven for about 15-20 minutes or until tender, but not mushy. Gently stir halfway through baking time. Remove from oven and set aside.
4. Place walnuts on 3rd sheet pan. Drizzle with the 2 teaspoons of olive oil. Sprinkle lightly with sea salt. Toss well and place in oven for about 8 minutes or until beginning to turn golden. Remove from oven and set aside to cool.
5. Arrange candied bacon, feta, spinach, butternut squash, pomegranate seeds and walnuts in  rows on salad plates or shallow bowls. Drizzle with dressing and divide between 6 individual plates.
6. For the vinaigrette, combine all ingredients in a medium size jar. Cover with lid and shake!

We also treat ourselves on Sunday with a dessert... since it is October and I haven't enjoy much baking time lately- I made these chewy pumpkin chocolate chip cookies this afternoon. They were a crowd pleaser and not a single one remained uneaten! 

Chewy Chocolate Chip Cookies

Makes about 2 dozen

1/2 cup (1 stick) softened butter

3/4 cup brown brown sugar

1 teaspoon vanilla

5 tablespoons pumpkin purée

1/2 teaspoon salt

1/2 teaspoon baking soda 

1/2 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 1/2 cups all-purpose flour

1 cup semi-sweet chocolate chips

1. Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth. 

2. Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips. 

3. Bake rounded balls of dough (I used a 1 inch cookie scoop) on an ungreased cookie sheet or silicone baking mat at 350ºF for about 12-17 minutes or just until they start to puff up a little. Cool slightly before removing from pan.

My bestie Christina (who tag teamed this salad with me), her daughter Roma, her sister Catherine, and my mom and dad joined us tonight for dinner. It was loud with two noisy kids, but everyone loved this salad and wanted to take leftovers home for lunch (too bad we ate it all!). W asked to get down from his chair, walked over to Roma's high chair and started to feed her some squash. After some playtime and a dance party later, we parted ways to prep for another work/school week. Until next Sunday Supper...

xo,

Monica