Besides pumpkin delicacies, what are you looking forward to in November? We’d love to read your haiku! Or just your comment. But you could write your comment in 5-7-5 syllable format! That would be fun. 😉 Also, it would be haiku.
The opposite of sun-bleached, we were sun-drenched.
Long shadows, blinded eyes, rich dense colors.
Yes, this was us in the early 1970’s. I was most likely in 2nd grade, dressed for Arizona heat. My brother was in kindergarten, already pursuing his unique personality and sense of humor. Little sister must have been preschool-age, but back then going to preschool was not a thing families did.
Yes. That was how our yard was landscaped. Gravel, dust, scrappy weeds. The interesting parts were the critters and wildlife we discovered as we played and explored the desert environments. In this location alone, I remember collecting gallons of tadpoles after desert storms, and hunting horned toads, tarantulas, scorpions, snakes, spiders, jack rabbits, and those scary spider wasps. We also rescued a tortoise from the middle of the road and let him burrow around in the back yard. Thaddeus Humperdinck. That was his name. No idea why.
Yes. Windows open. The weather must not have been too drastically hot, and judging from the distant clouds, we might have recently enjoyed rain. We had a swamp cooler on top of the trailer and I remember lying on the floor beneath it during the hottest part of summer days with my coloring book and crayons, cooling off in the damp wind it created. But in this photo, the time of day was when the desert sun was kissing the horizon, ready to give us well-deserved shade and respite.
Yes. This was a very cool station wagon. Not only a wagon, but a magic vehicle capable of transporting us on weekend family treks to historical, dusty, engaging, scary, crowded, isolated, or deserted Arizona hot spots. Haha, “hot” spots. Soda pop bottles, white bread, bologna, and we were ready to roll. Up hill, down hill, across stretching southwest landscapes, stopping for rare shade trees and dusty gullies, drips of streams and gorges filled with flash floods. Life was an adventure. Include: dogs, kids, play pen, stroller, and avid interest.
Yes. A home on wheels. And we used those wheels to move the trailer several times over our life within the metal, possibly uninsulated, walls. We survived desert thunderstorms, lighting shows, freezing temperatures, snow storms, and heat hot enough to cook (insert your favorite food). Home it was. 3 bedrooms, 2 bathrooms, living room, dining room-kitchen, and utility room. Kids lived on the right end, parents on the left. We six (plus critters) crammed a magnificent amount of life into that gorgeous tenement on wheels.
I loved living in the desert, back when heat didn’t bother me and I spent all my days outside, digging in the dirt, catching insects and reptiles, chasing kids in the ‘neighborhood,’ and making up daring adventure stories while riding horseback with my similarly minded friends. The nostalgia of childhood paints beautiful masterpieces in my mind, blotting the difficult times (were there any?) and adding exquisite details to enhance my thankfulness to God for a good, excellent, childhood.
What about you? Which photo takes you back to your childhood?
This collage of colorful fruits and vegetables just screamed, “TAKE my picture!”
So I did. And then I cooked them all. That’s what they get for drawing attention to their beauty. A healthy diet is a colorful diet. So to this food art, I added a few more things to make curry noodle soup. Yummy!
Curry Zoodle Soup
2 T. vegetable oil
2 tsp. curry powder
1 tsp. ground turmeric
Saute’ over high heat, about 1 minute, stirring the whole time.
Gently add:
4 cups chicken broth
1-15 oz. can coconut milk
5-6 cups cubed butternut squash
1 sliced red pepper
1 sliced onion
Bring to boiling, reduce heat, and cook until squash is soft (about 15 minutes).
Add:
1 med. zucchini, zoodled
1 bag or half a plastic container of fresh spinach, stems removed
Juice of 1 lime
Heat 5 minutes. Stir well. Serve over cooked and shredded chicken breast.
This soup is so fragrant and tasty. You can also add any other favorite veggies (pea pods, peppers, broccoli, cauliflower). Good thing there’s plenty more for tomorrow!
Pumpkins are some of my favorite fall sights. Add colorful falling leaves, the crunch and swish of piles swirling as I walk, brisk air, silver mornings, and bustling life preparing for winter’s rest. Autumn is the time to stock up, cozy up, and cuddle in to enjoy hot soup, warm drinks, and wild weather. Who’ll join me?
What signs of fall do you enjoy? Add your favorites in the comment section. Bonus points for haiku!
Happy book birthday, Laura and Jennie! What an adorable picture book! I know I can’t wait to get my hands on it and read about Porcupine and friends. And I hear there is a great pie recipe at the end, so let me at it!
Congratulations!
Note to writers: This interview is chock full of information about the Laura’s publishing journey. I loved learning more about the process.
A dear friend (college buddy and fellow Jello Molder) recently shared her lovely home and serene garden with several of our solidly middle-aged Jigglers. I could sit for hours beside this potted fountain, just resting. Listening. Dreaming.
Or wondering. Who lives beneath the leaves? Besides the dog drinking with noisy laps, who else visits for refreshment? Birds, squirrels, cats, frogs? Do bees bumble along the edges and butterflies dance above the leaves? Do raccoons dare to stop for a wash of dinner? Maybe spiders consider nearby locations to capture insects who venture in for damp moisture. I could imagine larger wildlife guests if the high fence disappeared. Do children press against the fence, hoping to spy the source of splashing? Are passing adults desperately wishing to sit and ease their minds beside the talking water?
A drink of serenity goes far to refresh a heart heavy with life.
This haiku is inspired by my next-door-pasture mates. Three geldings, only 2 of whom I know names. So I lump them as dark, milk, and white chocolates. My 3 chocolates. Dark is in charge. Dark and milk are highest on the horse pecking order. White comes in last, as youngest and newest to the herd of boys and is always thrust away from attention by flattened ears and threatening postures. He of the white chocolate is the most friendly and curious. He’s always up for hanging out over the fence for a chat and a scratch.
I love them all, my chocolates.
P.S. Not really MY chocolates. A girl can dream…
Who lives in your next door pasture? I’d love to read a haiku about your neighbors. Or you can just tell who lives next door. No haiku required! Do they make you think of chocolate?
I know walnuts are one of the healthiest nuts. And we should eat them every day. But I just can’t. It’s not that I don’t like them. I just like them in stuff. So I sneak them in my healthy dark chocolate cookies and muesli (which we eat nearly every day for breakfast), and put them on top of stuff. Mostly, my honey eats them as toppings (on yogurt, toast, crackers, nut mix). I’ve always been a hot fudge sundae without the nuts/cherry/whipped topping kind of girl. Just give me good old vanilla ice cream with plenty of hot fudge.
This recipe really helps me eat a daily snack of heart-healthy walnuts. Maybe they are not as good for you due to the small amount of sweetener, but they are not healthy for me if I DON’T eat them at all. Wink, wink.
Spiced Walnuts
Heat oven to 300 degrees. Put parchment paper on cookie sheet.
In bowl, whip:
1 egg
1 T. cinnamon (we love cinnamon, another good-for-you spice, so I tend to go heavy-handed on how much I put in)
1/2 tsp. cayenne (more if you want some bite)
1 T. maple syrup (the real stuff)
2 T. (or so) brown sugar
Add and stir well to coat:
5 cups walnut halves
Spread on parchment paper and bake 20 minutes. Stir. Bake an additional 5-10 minutes until dry. Cool. Break apart and store in covered container.
Compliments of my cousin, Melissa, we enjoyed her cast iron skillet breakfast casserole. So mouth-watering, fragrant, and tasty! I can’t wait to play with the recipe when I get home.
Cast Iron Breakfast Casserole
Ingredients:
1 package tater tots
1 dozen eggs
1 cup diced turkey ham (or your ham choice)
1 cup grated cheese
salt and pepper
butter
Directions:
1. Preheat oven to 375 degrees.
2. Generously butter inside of seasoned cast iron skillet.
3. Line bottom and edges with tater tots.
4. Sprinkle ham over tater tot crust.
5. In separate bowl, whisk eggs until well combined. Add salt and pepper to taste and mix. Pour over ham and crust. (Cayenne would be great, too!).
6. Sprinkle cheese on top.
7. Bake in oven. Start checking at 45 minutes by jiggling pan for movement or sticking fork in center for doneness. We like a crispy crust, so ours cooked for about 1 hour.
8. Remove from oven. It will continue to cook for a bit more. Slice and serve while warm. Delish!
Optional toppings: salsa or ketchup (for the youngers, not me), chopped green onions, sour cream, Tabasco. I’d like to experiment with green peppers, green chilis, spinach, broccoli, kale, and cherry tomatoes, though not all at once. Mmm.
Thanks, Melissa! I am inspired to re-season my cast iron skillet and whip up some breakfast casserole!