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
2 eggs
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.
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