The rains came down last night, silencing crickets and drunks around midnight. I could hear the drops pounding on the greenhouse roof and then running off into the flower beds below, all night long. The gardens drank deeply. This morning, we woke up to grey skies, damp grass, soft rain. The house was chilly. While Mark showered, I chopped potatoes to roast in the oven and started a fire in the fireplace. After closing the windows and the doors to both bedrooms (we have an oddly old New England house for the West Coast), I pulled the chairs close. Mark made tea and set up the folding table. Each cat claimed a chair. I found an ancient hand-knit heavy sweater from the era when my sleeves were way too wide but left my feet bare to soak in the heat from the fire. We ate toast and canned peaches and potatoes by the fire, listening to NPR.
Outside, the butternut squashes I harvested on Thursday and resting on a garden bench. I will bring them in today, out of the rain. I need to pick tomatoes, too. The figs are taking up the moisture and turning into fig bombs; hopefully we picked enough low down and the cedar waxwings ate enough high up to minimize the mess. The chickens are sulking on their perch—they went from sun and a run to rain and a confined space last week and they are not happy about it. The grass is greening up. Fall is here.
Oat Bread: The Fall Equinox Quick Bread
1.5 c oats
1.25 c buttermilk
6 T oil
.5 c brown sugar
1.25 c fresh ground whole wheat flour
1t BP and BS
.5 t salt
1 c currants or dried blueberries
Soak the oats and buttermilk. Add wet ingredients and mix well. Mix dry together, then add to wet. Bake in 400 degree oven until done. If you have a pan that tends to stick, line it with bking parchment first.