Fall coffee

Fall leaves coffee

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Hello September!

I know the official start to fall is still ahead of us, but for me, that’s always been the first day of September, so here we are again: in the season of falling leaves and pumpkins and apple crisps and cozy soups. These are a few of my favorite things.

Normally I would be pulling out autumn decor, moving my summer season look to the back of the cupboard and putting out the accents that hint at chill in the air and the smell of wood fires. But at the moment all of that stuff is boxed and I can’t bring myself to unearth it just yet.

I countered the offer I got last week and should have an answer by Wednesday. If the counter offer is rejected, that’ll be soon enough to pull out a few things to bring some fall color to the rooms. After all, the house will still be on the market, and selling is about staging, right? So it will be worth doing a little work to set the right tone. The goal is to have anyone who sees the house imagine themselves living here. And how could anyone do that in September without a little fall foliage to add some color?

In best September form, the sun is warm and strong today, the light lingering and offering hope that the fall rains won’t begin until October. Of course, no month in Ketchikan is free from rainfall. But some years September is an extension of summer, and others it feels like November.

I’m always tempted to look at school supplies in the fall, though I don’t have kids at home now. I look at the school lists in the stores and remember how many years we did that, stocking up and getting ready for the first big day of the new grades. Must run in the family. I know my mom and my daughter are school supply lovers too…just something about a pristine new notebook or box of crayons that have all their tips intact.

I think the calendar year should begin in September instead of January. It would take so much pressure off that month, and the holiday season in general. Maybe we should sign a petition?

Here’s hoping for good weather, a house sold, and the magic of fall, all coming together this week. I could really get excited about that. And it would be a small miracle, especially the house piece. But I’m open to that.

Fall bouquet

Fall bouquet

 

 

Pumpkin Soup and other goodness

Rain and cold greet me as I start the day. Fresh coffee, and the scent of the pellet stove burning, sending out warmth and wood smell, lure me down the stairs to begin. I make breakfast, hot, hearty and healthy, to push us through to lunch. Lunch, salad, light and crunchy bites, fuel until dinner. And then, on this chilly fall Friday, a big bowl of soup and crusty bread for end of day. The soup simmers on the stove already, not because it has to, but because I want it to. Seeing the pot on the burner, giving an occasional stir as I wander through the kitchen, taking a break from my work-at-home office, I feel the comfort of tradition, the ritual of minding, tasting; and the anticipation of home cooked goodness to tuck us in to the dark of early evening. We’ll light candles, play soft music, and get cozy with bread baked this afternoon and soup for the season.

If you’re looking for homemade easy, this is a good place to begin.

                                          November gold

Pumpkin Soup

1/4 cup (4T) butter
1 large onion, finely diced
1 stalk of celery, finely diced
1 can (1 lb) of pumpkin (NOT get pumpkin pie filling)
3 cans (14.5 oz) chicken broth
1/2 tsp. curry powder
1/4 tsp nutmeg
1/2 tsp ginger
1 bay leaf
1 tsp salt
1 cup light cream or half-and-half
Melt butter in saucepan.
Add onion & celery.  Saute’ until tender.
Stir in pumpkin, broth & seasonings (adjust seasonings to taste if you like more spice).
Bring to a boil stirring constantly.
Reduce heat and simmer uncovered 15 minutes.
Remove bay leaf.
Add cream or half-and-half.
Stir just until thoroughly heated, but not boiling.
Add chives (fresh) for garnish.
Serves four generously.

                                 Sweet Wheat bread dough

Sweet Wheat Bread

3 packets dry yeast
1 1/2 cups warm water, divided
1 tablespoon sugar
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons vegetable oil
2 cups whole wheat flour
3 cups all-purpose flour
1 tsp of caramel coloring, optional

Dissolve yeast in 1/2 cup warm water then stir in sugar. Let stand until bubbly.
Combine dissolved yeast, remaining water, molasses, salt, oil, whole wheat flour, all-purpose flour and caramel coloring in a large mixing bowl. Beat, using a dough hook until smooth. 
Knead dough for 5 minutes. Place in a large bowl then cover with a damp cloth. Let rise in a warm place until doubled in size. 
Punch dough down and divide in 2 large round loaves and place on a greased and cornmeal dusted cookie sheet. Cover with a damp cloth and allow to rise in a warm place until doubled in size.
Remove cloth and bake in a 375 degree F. oven for 30 minutes or until crust makes a hollow sound when tapped.
(The caramel coloring will not affect taste, just the color of the bread. You can order this ingredient from King Arthur Flour.)

                                                Ready for dinner!

Homemade Vegetable Soup

We started out with a bang! The first full week of October was really nice, for SE Alaska, great fall days and just the right amount of crispness in the air. But now we’re back to rain, and every day’s forecast for the coming week has a little rain cloud and raindrops to remind me to wear my coat with a hood and bring my umbrella to work.

So soup sounds good, and as we’re still in harvest season, I think of big pots chock full of garden veggies. But I don’t have a garden, so I have to improvise a bit. I make this soup from a combination of fresh, frozen, and canned ingredients. You can use your favorite veggies and in amounts to your preference. Add pasta if you like, or you can even add beef or chicken. Serve with grilled cheese sandwiches for the perfect comfort meal on a chilly rainy October day.

Vegetable Soup

~3 cans of petite diced tomatoes
~frozen green beans, corn, green peas, baby Lima beans, one box each
~3 medium russet potatoes, peeled and cut into small cubes
~1 medium onion, diced
~2 stalks celery, finely chopped
~2-3 carrots, sliced, or an equal amount of baby carrots, sliced
~2 cans of beef or chicken broth
~salt and pepper to taste
~tomato sauce and/or water to bring the ingredients to a soup consistency.

Put all ingredients together into a large stock pot. Let the soup simmer for an hour or longer to combine and develop flavor. Adjust seasonings. Add pasta and bite-sized pieces of beef or chicken, if desired. Simmer to incorporate flavors of the pasta and/or meat. This is also a perfect soup to prepare in a crock pot. Perfect for an end of day satisfying meal that is ready when you are!

Serve with sandwiches, fresh crusty bread, or, if you’re in the South, with cornbread (almost said “homemade” cornbread, but really, is there any other kind?!).

Makes many servings, and reheats well. Enjoy for dinner and for multiple lunches during the week.

Happy Fall!

Fall is in the air

What’s magic about this season? Many people say this is their favorite time of year, and that’s true for me too. I always think the calendar should begin with September. It seems like the true start to the year, forever tied in my mind to the beginning of a new school cycle. From my own years as a student, through the years of my children’s education, that rhythm was permanently ingrained. Even without a tie to the school calendar now, so many rituals focus on back-to-school events that I can’t escape the reality that summer has ended, a new season has begun. And although summer traditionally brings luxurious down time and a more relaxed pace of life, it feels good to get back to a schedule, a routine, a defined expectation of the week after summer vacations end.

Aside from the back-to-school sales, the beginning of football season, and early advertisements for Halloween (already there are masses of bags filled with bite-sized candy bars beckoning in the grocery aisles), temperatures announce that change is in the air. The sun in September has a different quality in its warmth, a different brightness in its light. By October, mornings and evenings are crisp, and by November, some days there is frost on the steps outside my front door. The familiar ritual, pulling out sweaters and boots, gloves and coats, moving the summer wear out and the winter wear in, signals that turtleneck season, stretching from September to May in Alaska, has arrived.

When my kids were little, we made annual visits to apple orchards to buy apples and cider, and to pumpkin patch farms to pick pumpkins. It was fun to have exposure to the harvest season as we weren’t connected with these experiences in other ways. It was good to see my kids learn a little about harvest time and enjoy a taste of fruit bought from the source rather than a grocery store. There is just something completely heartwarming about drinking fresh pressed cider and riding on a tractor trailer pulling excited pre-schoolers around a farm.

I like pumpkins; they’re my favorite choice for fall decorating. I add a few brightly colored leaves and nuts, some seasonal berries and cinnamon scented candles, and decorating is done from September to November. I think you get more bang for the buck from fall decorating than in any other season. And the best part: so much of what you use is available in a natural form, right from the grocery store or farmer’s market. The produce section alone offers enough variety to dress up your look for any party you host from Labor Day to Thanksgiving.

The best part of fall has to be the food: iconic comfort food like soups, chili, stews; and sweets made with apples, nuts, raisins, pumpkin and all the familiar spices. Even the beverages are unique to the time of year…apple cider and spiced teas and coffees seem just right in October and November. I never think of drinking a cinnamon flavored coffee in July…why is that? But this time of year I’m focused on warm luxury in my beverages, and topping off a spiced coffee with a little sweetened whipped cream is a perfect start to the day or end to the evening. Sampling a pumkin cobbler or apple cranberry pie is a frequent pleasure. I bake more this time of year, and I appreciate the comfort of homey aromas coming from the kitchen when I open the door after work and remember that I put a stew in the crockpot before I left for the day.

Anticipation is key; I know what happens next, and I love it. We’re all getting ready to spend more time indoors, gear up for the Christmas season, celebrate once again the Thanksgiving holiday that reminds us of the importance of family, friends, good times, good food, and the traditions that bind it all together. So here’s to Fall, the magical (and real) start to a new year, a new cycle, and the best of comfort, home, and harvest.

Today I am thankful for:

  • Xanax
  • Fall
  • Heavy cream in my coffee
  • My children
  • My family
  • My little dogs
  • A fresh haircut (best day in a woman’s month!)
  • Happy music
  • Brie cheese and tart apples
  • Sunshine
  • Crisp white wine
  • Words that inspire me
  • Kindness from others
  • Photographs
  • Cell phones