Dutch to the Core
Today, the first day of October, smothered in the sweet smells of chocolate and crisp apples. I love this season, it stands for harvest and home, perfect at any given time and completely acceptable to spend hours at home, content and contemplative. Our Angell home is simple, well lived in, and mostly, is the place where the food is made with love and adoration. I feel as though it in is my namesake, a tradition passed down from as long as I can remember, that food was always present and made with that same love, and same great care. I grew up with wonderful women, baking, boiling, roasting, canning, picking, shucking, peeling, cooking all around. My mother learned from her mother, and her mother learned from her mother. A line of beautiful dutch tradition, and I am glad that I was able to learn from my mother, the flavors of life and the flavors of food.
Chocolate, something I take very seriously. Brian and I spent a great deal of time this week looking over family traditions, remembering, reminiscing. With the semi-annual General Conference coming up, Brian and I saw this precious time for constituting our own family tradition, the first of many I'm sure. These are our Vier Chocolade Caramel Apples. The name is dutch, for my sweet Oma who passed earlier this week, a woman I loved, and admired in all her grace and timeless beauty.