I brought out the honeysuckle wreath I made last winter and dressed it for spring.
The clocks changed this weekend, we welcomed friends to the area with a hike in the sunshine, and it’s time to crawl out of the cave*.
‘now winging selves sing sweetly, while ghosts(there and here) of snow cringe; dazed an earth shakes sleep out of her brightening mind: now everywhere space tastes of the amazement which is hope
gone are those hugest hours of dark and cold when blood and flesh to inexistence bow (all that was doubtful’s certain, timid’s bold; old’s youthful and reluctant’s eager now)
anywhere upward somethings yearn and stir piercing a tangled wreck of wishless known: nothing is like this keen(who breathes us)air immortal with the fragrance of begin
winter is over–now(for me and you, darling!)life’s star prances the blinding blue’
*Photo from Sunday’s wander through the Darn Walk, Bridge of Allan.
Over the summer in Devon, I picked up this linen blend skirt for a few pounds. Bringing it home, I realised that none of my shoes worked well with it. White sandals looked too pale and brown shoes were too strong a look.
I used Dylon’s all in one dye (chocolate brown, I believe), I dyed it in our front loader. The last time I dyed in a front loader, admittedly about ten years ago, the coverage was patchy in some places so I had been hesitant. Since this skirt was going to get donated if I didn’t dye it, I found the courage. I’m so glad I did.
I trimmed the marjoram back from the path for the fall/autumn and dried it in the dehydrator. The way the dehydrator preserves colour is amazing. I love opening the cupboard for something and seeing the vivid green and purple.
As I review my learning from this year’s garden, I keep returning to the beautiful colours of these vegetables.
To welcome October, the weekend weather was beautiful so I spent as much time as I could outside.
Some things are still growing-the purple climbing beans, calendula, nasturtium, and runner beans- and others have stopped growth but are producing (2nd sowing of peas and greenhouse tomatoes). The asparagus peas are maturing their seeds.
On Saturday, I pulled up the peas and ate the leaves with dinner, removed the nasturtium (the backyard nasturtium stayed in because it’s still flowering for the bees), planted the rest of the onions and garlic, harvested some kale (12 scrawny plants left in the plot now), and planted field beans (‘wizard’ variety).The runner beans for drying are very slowly maturing and I picked a few of the larger pods to encourage the others to swell. It’s much harder to look at a pod and assess seed size for runners than for peas! Most of the ones I picked ended up having tiny seeds and I don’t know if we’ll get to the mature seed stage before frost hits. I think we’ll try a small tipi of them again next year since we lost the first planting and they might pod up earlier next year.
Having given up sugar over a year and a half ago, and being off gluten and dairy, it’s been a while since I had a brownie. I found a coconut flour brownie recipe from Renee’s Kitchen Adventures and they’re wonderful! I omitted the chips and made them one weekend. Honey tried them and really liked them. The next day, a friend and my sister-in-law tried them (neither of them are used to trying my style of food) and they both approved. The friend even requested the brownies a couple of weeks later when I was heading over to her house. Brownies for the win!
My camera battery was dead and it was night time, so this is the only photo I have of this amazingly delicious dessert. Let me tell you this: it was so good that half the pie was gone on Sunday and the other half was eaten on Monday.
It all started when we were at the supermarket and, completely unprovoked, my taste buds told me they wanted some key lime pie. Now, I don’t know when I would have last had that because I usually avoided desserts that were too sweet or too dairy-filled. I had an incident with cheesecake as a child that took me about 10 years to move past and try cheesecake again!
Anyway, I hopped onto data and looked up a recipe. I sought out avocados and limes in the supermarket and we were good to go. The crust was very easy, in the spirit of this recipe from My Whole Food Life, except I just used 2C of almonds instead of a cup of two types as we didn’t have walnuts. I used the food processor’s grinder to chop the dates and almonds up well, then transferred it to the regular food processor part for decent mixing. I thought that the crust was probably going to crumble or even stick to the pan, but it lifted from the pie tin so beautifully, staying together like a proper crust! And, it was delicious.
For the filling, I used the key lime pie ingredients from Knead to Cook. I loved it with fresh limes! I used my my food processor’s grinder to get the filling nice and smooth.
When Honey tasted the pie, she said she didn’t even taste the avocados, which she doesn’t like. She really enjoyed the slice the first day AND on the second day! I have raved about this pie to anyone who would listen for at least a week. Honey has requested a raspberry cheesecake style pie next, so I have my eye back on the cashew cream style fillings!