Fall in the Valley is always a special time for those that live here. The fall foliage is in its full glory, the air is starting to cool, and the forests seem to be getting ready for a long sleep. My favorite things about autumn are the countless evenings spent around a campfire with friends and family, cozying up with a hot cup of coffee, and hiking through the red and orange speckled trees.
Getting outside in your everyday life is so important to maintain mental and physical health. However, when the seasons change, people get outside less and less. But, enjoying the outdoors in the fall has its perks! The lack of heat, humidity, and bugs make it a much more comfortable environment to get active in. There are also a whole hoist of seasonal events that we don’t normally get to enjoy year round. So, I have compiled a list of some of the best ways to get outside, despite the colder weather.
Also, with the holidays fast approaching, many are looking for ways to give back to those in need. So, we wanted to shout-out The Neighbor Bridge. This is a local non-profit that strives to create a “bridge” for those that are struggling financially. They have food pantry boxes around the community, a traveling coat closet, and free grocery store. Notably, they have a S.W.A.T. program that provides 100 Thanksgiving meals to those facing food insecurity. They are still looking for dinner sponsors, so please consider supporting.
Money Bread is a holiday staple for my family. Every year, we make Monkey Bread to usher in Thanksgiving and Christmas. I am sure your family will enjoy it as much as mine does!
Break open the biscuit cans and cut each biscuit into 4 pieces and place in a bowl. Pour the melted butter over the cut biscuits, tossing to coat. Combine the brown sugar, cinnamon, and nuts. Roll each biscuit piece in the mixture until coated and then place into a greased Bundt pan.
Bake at 350 degrees for 25-30 minutes. Cool for 5 minutes, then invert on a plate.
(Recipe from Mennonite Country-Style Recipes & Kitchen Secrets by Esther H. Shank The prize collection of a Shenandoah Valley cook)