Tuesday, October 20, 2009
It feels like fall has come on really hard and fast. We have been having unusually cold weather, and every day I revel in seeing the leaves changing a little bit more. I am particularly enjoying the burning bushes, because they seem especially vibrant this year. I love spotting those bursts of scarlet red everywhere I go, and my drive to and from work has been my favorite part of the day lately. This week has been sunny, and everything has been bathed with golden light. I'm savoring it, because soon the world will be grey and bare.
At the end of the year, I start to feel like time is coming unspooled. For most of the year it seems to come at a measured pace, but in November and December everything seems so hectic and busy that time just seems to slip away. This year that feeling has come early. October has flown--I can't believe it's two-thirds gone already. It's been lovely. My parents and brother came to visit the first weekend, and the next we spent the whole weekend working in the yard. We had perfect, beautiful weather for it. We planted two boxwoods, a hydrangea, a couple of mums, and lots and lots of bulbs. Something to enjoy in every season. We also transplanted a bunch of hostas from various parts of the yard, mulched everything and tore out the stump of a big juniper bush that James chopped down this summer. We were really sore afterward, but it was well worth it. We had a good time doing it, and it's nice making our home a little more ours.
This past weekend was even more fun. We went to Grand Rapids for a special event. I will share more about that later. For now, I will leave you with an autumnal soup recipe that I made up last week to use the odds and ends I had in my refrigerator.
Autumn Leftovers Soup
1/2 cup diced onion
1 Tbs olive oil
3 cups baked winter squash, peeled and cut into 1 inch cubes
4 cups water
Vegetable bouillon concentrate for 1 cup
1 14 oz can diced tomatoes
1 cup cooked brown rice
1/4 tsp dried rubbed sage
1/2 tsp dried thyme
1/4 tsp paprika
1 cup chopped, steamed kale
In a large saucepan, saute the onions until translucent. Add the water, squash and bouillon packet. Bring to boil. Reduce heat to medium and blend with a stick blender until fairly smooth. Stir in the rice, tomatoes and seasonings, and simmer for 20 minutes or so. Add the kale and serve when it's heated through, about 5 minutes.
You could easily vary this based on the odds and ends in your refrigerator. I think white beans would be a really good addition.