2. Tomato plants are pulled and in the slow compost circle.
3. Pumpkins are carved, the seeds roasted.
4. My shoes are sitting by the fire, waterproofed.
5. Another blanket is on the bed.
6. The pantry is full and tidy—canned food, wheat, onions, oatmeal, beans…
7. The food dehydrator has been washed and put away.
8. We skate around the house in slippers.
9. No more tomato and basil dinners; we are moving towards baked beans, muffins, squash.
10. Leaves are going on the garden beds.
11. There is a candle on the kitchen table for dinner.
12. Green grass, grey skies.
13. Damp raincoats and wooly hats.
14. Laundry barrel is drained and shoved under the counter.
15. The horizon is gone to clouds.
New England Baked Beans
I use my round, brown bean pot, but you can use a crockpot or a casserole dish.
3-4 cups of white beans, cooked, with some of the bean water
Onion, coarsely chopped
1-2 T of dried mustard
3-4 T of brown sugar
1T of salt
2-3 T of molassess.
Mix thoroughly, smell for balance of sweet and sharp, and pour into the bean pot. Bake in a 350 degree oven for two hours, until it is all lovely and brown and bubbly. Eat with new bread and some steamed veg.
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