It’s a rainy Monday that is doing a rather fine job pretending to be Sunday. There is no school today, no need to go to town, therefore no need to dress. I’ve enjoyed reading what feels like 101 blogs. I’m eating a satisfying ham sandwich slathered with mayo and mustard on white bread. It’s like giving into a craving…on all accounts. Really it’s the first day since getting back a week ago to Orcas Island, that I’ve not had a full day agenda. We all need these days. It almost feels like the spanse of time between Christmas and New Year’s. Which outside of the years being responsible for a cafe and/or retail store is like living a few days in a warm cozy cocoon, visiting with friends and family, enjoying hot drinks, reading books and being together. Now that I think of it, this is what I look forward to most at Christmas.
Today, I will have to make some attempt at stacking wood, trying not to get bit by a spider or stung by a bee in search of shelter (they’ve also been resurrecting in the warmth of our cabin when I bring wood in). I will clean a little, like as little as possible. I’m only going to require a couple short stints of this. It’s be nice to me day. And a make chocolate chip cookies day.
I’ve also been waiting for a day to have all my equipment online at the same time, and share this roasted pumpkin and feta cheese salad I made in Hamburg. I finally have my mac book back and well sometimes it takes not having to appreciate what I take for granted on a daily basis. A computer where I’m not writing bills while the pages load.
First off, here’s a little fall to savor… Saturday was a cold sunny day. Till about 3pm.
A drive through Padilla Bay on Saturday, taking the scenic route to Seattle for my daughter’s soccer game.
This pumpkin and feta salad is a basic recipe that doesn’t really require a recipe. But was something a little new for me. I got the idea from the German Essen ‘n Trinken magazine. In Hamburg my greens were a soft corn salad or mache.
Back on Orcas….
I’ll use some greens I have in the greenhouse. We are also prepping for a big garden next year.
These were only planted about 8 weeks ago and will give us some nice greens for a month. Ideally we eat off of them (I just cut at the base), then they stop growing for a couple months and then pick up again early spring and we’ve got some nice greens in March. Or it’s too cold and damp and they wither. But for now they are awesome.
The lettuce and chard were planted 8 weeks ago as little starts. So they got some size going on.
I haven’t forgotten about the pumpkin salad. Just got a little side tracked. And it’s so simple there isn’t much to say. I roasted a little hokkaido squash (I’m buying seeds next year). A little sugar pumpkin is also perfect. Split in half, scoop out the seeds, drizzle with a little olive oil, maple syrup and a dash of salt and pepper. Bake at 375° for about 45-60 min till soft. Carefully peel off skin and cut pumpkin into bite size pieces. Check out the pumpkin bread pudding for shots of haikkado
I made a maple vinaigrette with the ratio of 1T olive oil, 1T white balsamic vinegar, 1 T maple syrup. I did this about x3. I tossed the pumpkin in a little and let it sit. I dressed and tossed the greens, topped them with the roasted pumpkin, crumbled feta and roasted pumpkin seeds. You might try a dash of cinnamon on the roasting pumpkin. I think that would be a nice addition.
So you see, this is an inspiration not a recipe per se. Here are the ingredients:
Pumpkin Feta Cheese Pumpkin Seeds (roasted) Olive Oil White Balsamic Vinegar Maple Syrup Salt & Pepper
We had the pumpkin and feta salad for a starter, followed by my interpretation of Karista’s delicious Mulligatawny soup and ended with the pumpkin bread pudding and spicy caramel sauce. I’ve a new appreciation of wheat berries. It was a perfect fall meal shared with friends.
Check out what was happening a year ago: Going For It
Because I’ve been blogging a year now. Crazy. It’s a very transparent way to track your life for yourself and the world. I’ve gotten way more into the photography than I had imagined but have promised myself not to edit the early ones because it’s a good reference to the process of learning.
So on that note… thanks to all those out there who have supported, motivated and cared. Here’s to year TWO.
Tschüß and BIG hugs,