Every morning this week, before the eyelids parted, allowing visual stimulation to monopolize my brain, I have thought about…. drum roll…. Pumpkins. Pumpkin soup. Been there done that. Glazed pumpkin bread. Better. Pumpkin custard or pots de crème… hmmmm. Then it hit me, plunging into my thought pattern like an asteroid targeting the earth. Pumpkin bread pudding.
I’ve been checking out some new books at the library before I purchase. I recently came across this one…Earth to Table: Seasonal Recipes from an Organic Farm
Though I’m completely behind the concept, I’m just about up to you know where with all the farm to table slogans. But the photos on this cover indeed caught my eye and hell, it’s free to have a look! Continue reading
We do have a lot of plums. And many varieties. Somewhere in a box is the old map scratched out in pencil on notebook paper of the trees originally planted on these 15 acres. Over 200 trees about 30 years ago by the guy who homesteaded the place when he was about 24 years old. I would say about 25% still remain. We’ve been remiss in planting new fruit trees and it’s time.
I’ve got peaches in the freezer, peaches in the fridge, peaches on the counter… and what about the plums? Got them too. And a few fruit flies having a PARTYYYY! The sun just won’t quit which is warm, wonderful and scary at the same time. I prefer to think Indian summer rather than global warming.
We got a 1/2 case of these beauties. If you look closely, James might peek around the corner.
Of course this sounds familiar. No, not from the hundreds of zucchini bread recipes…just from one of the original food blogs, what was it? Oh right. Chocolate & Zucchini. One that I still peer into on a regular basis, she never seems short on ideas and is currently reaching out to her audience for inspiration on the title of her new book coming out in spring 2013. Go Clotide.
Do you ever have those nights where you just aren’t in the mood… to make dinner. Well here’s a quickie that will put a smile on your face without a lot of effort. It’s just a little inspiration to pull from when you just can’t get your head around making anything.
Tuna salad with capers, avocado and tomato
Summer comes and goes quickly… As I mentioned we are back to school and ‘the routine’ while folks on Orcas are still enjoying the last scraps of summer till Labor Day. I’m enjoying our own last weeks of summer vicariously through our large roll of photo imports and the thankfully persisting warm days and evenings. So get comfy cause I got some highlights of summer photos to share!
Waking up at 4.30am at the Anacortes Inn, (it’s no Hilton but is clean and does the job) the day after landing in Seattle, patiently waiting for day break and letting my DOD (81yrs old) sleep till we can’t take it anymore… The first glimpse of summer from the Anacortes ferry landing.
Back in Hamburg with a shining sun, a crowded Elbe and fresh memories of a full summer, we are reeling through seven weeks of adventures on Orcas, in Seattle, Atlanta and Charleston, as we stroll along the river…also a beautiful place to be. I will miss my new favorite spots for photos – the kitchen window sill and the front porch step. I’ll miss the deer strolling through the orchards and past our kitchen window. The ferry rides too. Most of all I’ll miss our friends, community and dear ole dad. The fact is though, no matter how our lives weave in and out of that island, we are always welcomed back with open arms. I’m eternally grateful.
Now it’s back to school time. Back to routine. That too has its place and I think we are ready for it. I do wonder what it’s like after the kids are gone. Maybe there isn’t such a demarcation of seasons. Honestly, I can’t remember. I was practically a kid when I started having them and will be firm into midlife when my daily parenting is complete. Any thoughts out there?
So before summer is officially over, whether your life will change dramatically come the first day of school, or not, see if you can get yourself some fava beans. These guys take a little time and effort, but it’s so worth it. I started with the idea of succotash..
Basil is on. On and in everything these days. Eggs, toasts, salads, pork, fish, chicken, dips. It is also THE base for classic pesto…like that’s any news. But this is a reminder to make it cause it’s so good and easy. Grown best under cover in the San Juan Islands, with a little protection from the wind and chill, basil is making itself known here on Orcas Island. Once again, generous friends sharing their riches have opened their garden gates….
Cool off with a little fresh raspberry swirl cheesecake ice cream!
Wendy's Place 