Baby Haven Greyson's Angels

11/01/2025

Hope everyone had an amazing Halloween! 🎃 Ours was eventful and full of so much excitement for Haven; from trick-or-treating to spooky giggles all night long.

This morning, Mamma’s up early making breakfast for Nanny and Papaw, using the last of our end-of-season basil blossoms. 🌿 Those tiny flower tops may look delicate, but they’re full of flavor and goodness; packed with antioxidants, vitamin K, and natural oils that calm inflammation and lift your mood. Cooking them gently with fried eggs adds a soft, peppery sweetness and a touch of sunshine to start the day.

Maybe one day, Haven will sit at the table with us and eat his own special scrambled eggs, topped delicately with our homegrown basil; a little taste of love from our garden to his plate.

11/01/2025

Happy Halloween!!!

10/31/2025

Our Little Werewolf Is On the Prowl! 🐺

Haven is dolled up as a scary werewolf this Halloween: claws, fur, and all! 🐾 He’s off to morning group therapy in San Jose, spreading spooky smiles along the way. Later this evening, we’ll be doing a little trick-or-treating around Scotts Valley. 🍬🎃

He’s absolutely over the moon (see what I did there?) Halloween is his most favorite holiday! Watching his excitement this morning lighting up the day has been the best treat of all.

We didn’t have much money after resently purchasing a new house for costumes this year, so we found the perfect gently used option at Goodwill for him. Mamma used her eyebrow pencil for his makeup and magically transformed Haven into the perfect wolf!

Haven reminds me everydaythat no matter what is going on, no matter what medical stuff might be weighing you down, even if money is tight; nothing can prevent joy if you allow it in. 💛✨

Happy Howl-oween from Haven and our pack! 🌙

10/30/2025

10/30/2025

From orchard to crockpot our Gravenstein apples and persimmons turned into the coziest fall treat 🍂✨ Slow-cooked with cinnamon, nutmeg, honey, and a touch of butter… now eight jars of pure autumn sunshine. 🍎🧡

10/30/2025

We are up early sealing some beautiful Haven Homestead persimmon apple butter and getting Haven ready for PT in Santa Cruz. Afterwards we will be visiting a pumpkin patch with petting zoo.

Haven’s wonderful Nurse Sergio dressed up as Luigi and Haven will be going as Mario from Mario brothers. 😂

My receipe is below. Next time I won’t add butter so it can be more shelfstable and last longer… but this is so yummy. I don’t see it lasting long!

A cozy blend of orchard fruit and warm spices, slow-cooked to perfection.

This batch combines our Haven Homestead Gravenstein (Heritage Variety) apples, pears, ripe Hachiya persimmons and lemons simmered low and slow with cinnamon, nutmeg, sugar, honey, and a touch of butter. The long, gentle cook brings out caramel tones and velvety smoothness—like autumn in a jar.

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Ingredients
• 8–10 cups mixed apples, pears, lemons and persimmons (peeled & chopped)
• ½ cup white sugar
• ¼ cup honey
• ¼–½ cup brown sugar (added near the end, to taste)
• 1 stick unsalted butter
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• Optional: ½–1 tsp vanilla or ¼ tsp cake batter extract for a cozy, bakery twist
• Optional: ½ tsp lemon juice to brighten flavor

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Method
1. Combine all fruit, sugar, honey, butter, and spices in the crockpot.
2. Cook on low for 8–10 hours, stirring occasionally until fruit is soft and caramel-colored.
3. Blend with an immersion blender until silky smooth.
4. Leave lid cracked and cook on low another 1–3 hours until thick and glossy.
5. Taste and adjust with brown sugar, vanilla, or lemon juice as desired.
6. Spoon into pint or half-pint jars, leaving 1 inch headspace.
• Refrigerate up to 3 weeks or freeze up to 6 months.

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Notes
• Because this recipe contains butter and honey, it’s not shelf-stable for canning, but it’s perfect for gifting straight from the fridge or freezer.

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Flavor Profile

Rich, caramelized, and gently spiced with the creamy undertone of butter and honey. A spoonful tastes like warm apple pie filling blended into velvet.

If this doesn’t make Haven eat, I don’t know what would. 💗😝

10/29/2025

This morning we kicked off a little kitchen adventure at Haven’s Homestead! 🌞

We started with a batch of bok choy, leftover celery, and melon, steaming them down into a smooth, golden veggie purée for Haven, with a touch of the rich broth saved as a base for future soups. Nothing goes to waste here, just simple, natural nourishment from what we have on hand. 🥬💚

Now the kitchen smells like fall in a jar! We’ve got persimmon, apple, lemon, and pear steaming with a sprinkle of lavender, thyme, and rosemary, all freshly gathered right here from the homestead. 🍂✨

Our goal? To create a cozy Haven’s Fall Cider from the extracted juice, and a beautiful, antioxidant-rich fruit purée for Haven to enjoy this week. Persimmons are little gut-healing powerhouses, and this batch feels like autumn comfort, love, and health all in one pot. 💛🍯

From garden to kitchen to heart: This is what our Haven homegrown healing looks like.