Did we even have November??? I know I’ve said this a lot lately but, dang, people – did someone put earth and it’s calendar on the spin cycle of a washing machine and walk away?
True confession: I’m more interested in the sides during holiday meals than I am the turkey. Dressing (or stuffing as it’s called, depending on which side of the Mason-Dixon line you call home), potatoes, gravy, brussel sprouts, green bean casserole, cranberry salad, cornbread, parker house rolls, biscuits and pie.
And here we are, Wednesday, the first Wednesday of November 2013 in fact. The fall-colored yellow, red and oranges leaves of our trees frame our windows with a canopy of brightness; they cling to gnarled branches before floating to the ground in wispy groupings before turning a caramel-colored brown and are mulched into the lawn for the season.
I have a ‘to-do’ list a mile long but here I sit in the semi-darkness as the sun begins to peek over the horizon; we’ve just returned from a week’s shoot in Italy with one day of semi-rest before we were staring down Monday morning.
This is a post I’ve wanted to write for a while now because almost two years ago, The Professor and I completed a mini-kitchen update and streamlined our pantry into one area.
The alarm sounds off at 5:30am most mornings and by late September (that would be now), it’s still dark, the sun hidden – yet the moon begins to disappear.
Musical pairing – “Big Yellow Taxi” by Joni Mitchell And suddenly, it was September. The Professor and I are home this month and we’ve been taking advantage of ‘no travel’ by tidying up our abode – fresh paint on walls, dusting everything in the rooms from floor to ceiling and moving furniture around.
Let’s talk soup shall we? I am of the camp that soup is perfectly acceptable in any season but I also know that soup is one of those foods people think about as Mother Nature starts to chill things off and the leaves begin to fall.
I’ve been working with gluten-free sourdough since May and have had some success . . . with many failures; baking regular bread can be tricky on its own, gluten-free breads are even more difficult.
Back in May, The Professor and I were invited to spend 12 days in the Tuscany region of Italy to shoot two hands-on Culinary Getaways for Jovial Foods; to say that it was an experience of a lifetime is an understatement.
I’ve been on a pickling kick this summer and in fact, I’ve pickled more food this year than ever. It started with these preserved lemons and moved on to sweet pickles, sour pickles, blackberries and I even have a jar of brandied cherries tucked away; jams and jellies are also stacked in the pantry and I may even try my hand at a bit of sauerkraut this fall.
It’s been a wonderful summer, maybe the best one we’ve had yet, I’m not really sure; life is always full of adventure and good things with The Professor and I count myself very lucky to have him as my life partner.
Our youngest niece headed off to college this weekend; the same niece who was a three-year-old when The Professor and I got married.
The two-story white farm house is tucked away at the end of a winding gravel road; deer and other wildlife share the land with a couple of dogs and a few other homes along that road but here, life is tranquil and meditative.
Georgia Pellegrini is a trained chef and published author, beautiful, smart, incredibly talented and fearless – as in knows-how-to-use-a-gun-hunts-fishes-kills her own food-cleans her own food-plays-hard, kind of fearless.
The Professor and I have been on the road quite a bit this summer; in fact, we’ve been on the move since March and still have a few more shoots to complete before the year is finished.
Damp wet ground from an early morning rain, yellow school bus long gone Coffee poured, iced and sweetened Eggs scrambled with knobs of butter Goat cheese tucked into soft folds, chives sprinkled Salt, pepper, sriracha The front porch calls Seat cushions dusted and plumped, table wiped Warm biscuits straight from the oven, dolloped with homemade rhubarb and cherry jam Neighborhood hummingbirds zip and drink sweet nectar from the feeder Crickets rub their legs together telling me Fall is near Warm and sticky Midwest temperatures tell me it’s still summer here Soon The Professor heads back to campus But for today It’s Friday © 2013, Debra.
Last summer we spent several weeks in the Seattle area with Shauna, Danny and Lucy; we were there shooting several video pieces as well as sharing stories, birthdays and some of the glorious foods of summer.
The Professor and I were quite excited to see this little visitor to our gardens this week – a honeybee!
The Professor and I have traveled quite a bit this summer and have enjoyed meeting new friends as well as tasting some incredible food.