A true sign of autumn around here.
Even though the garden is still warm and green, the night air is chilly...
Telling quince, it's time.
It seems, even the jewels I am working with are shades of quince.
As they turn a mixture of green and chalcedony yellow.
Chalcedony and citrine are on my jewelry making bench.
But peaches and corals beckon with dinner plate dahlias.
Everyone's out for quince day.
The amount of insects these days are astounding.
(is he sticking his tongue out at us?)
The endless butterflies always take my breath away.
I meet the boys down the path that goes round and round our yard, stopping at our quince tree.
It lives way in the front part of our garden.
Miley, whipping around to meet us.
We only take the ones that are heavy and dragging on the ground today.
(the gypsy wagon lives under that big tree to the left)
Everyone seems interested in quince today.
And proud to help.
The fur texture of the quince scrubs right off.
The insides are tart and firm and astonishingly dry.
But when cooked down they become sweet, honey like.
And the extra wonderful part, they take on a pink blush tone.
I make them into freezer jam.
Just sugar and quince, and water, cooked into jam.
Then put in jars and frozen.
Perfect for hand pies and all sorts of baking needs.
The air is turning slowly.
There are so many butterflies, I stand in the garden and let them fly all around me.
Giant dahlias bob around, happy to not be scorched by the sun.
As I do too many projects at once.
I seem to have turned into this person, who juggles a lot.
I need to bring out the sergeant in me and start wrapping projects up.
Because it's about time to start baking.
And I need to get organzied to pull it all off.
That's Vanessa as a little.
Happily eatin' baked goods.
I have sooo much pumpkin I have to get baked up in the next couple days.
Before more pumpkins come in.
I roast and freeze it, but I have to make things too, or I will have waaay too much frozen pumpkin.
The fairy tale pumpkins are the best for eating.
And some of them have the most intensely perfumed scent.
I have jewels I want to share and clay pieces too.
I have basil that needs to be frozen in oil and pesto and sauces.
I have tomatillo madness going on.
I made a HUGE pot of red spicy salsa Friday night.
(the cooked kind)
So it was a good reason to make Mister all sorts of goodies with it.
He had the best eating weekend ever.
Soft tacos, huevos rancheros, chiles rellenos, enchiladas, tostadas, Mexican rice etc. etc.
(Used up left over tortillas for huevos rancheros and tostadas, made Mexican rice once that lasted all weekend, had a couple extra chiles so made rellenos, used a rotisserie chicken that I cooked with sweet onions and red bell peppers for enchilada and tostada filling, a great way to use up things in the kitchen easily and deliciously. Sounds like I worked hard, but it was real easy and painless)
He was a happy camper.
He said, boy oh boy did I have a lot of good Mexican food this weekend.
(as he finished off his leftover enchiladas with a fried egg he made himself this morning)
And I said, helllloooo?! Whilst pointing at myself.
Shouldn't I be able to make good Mexican food?
And he said (in his cheeky playful way)...
So, you can make good Mexican food, but can you make a good kielbasa?
Cheeky little mongrel!
(which, I am not even sure he would eat because he hates sausage).
Anywhooo we have leftovers.
I love leftovers, do you?
I have a friend who detests them, but I always look forward to them.
Does anyone even care about this topic?!
It's so wonderful to use all the garden produce.
This morning I ate arugula right out of the ground as I watered.
It was so spicy, and sooo good.
I think I will make some plain pasta with it.
I am into corn pasta, have you tried it? It's amazing.
It doesn't make me feel rotten like regular pasta does.
But some pasta with arugula, olive oil and fresh tomatoes sounds good.
I am thinking of even putting some arugula in the pesto?
Ever tried that?
I am up to my elbows.
But it's good to be busy.
I have to think up all sorts of things to use up the garden treats.
I can't believe October is upon us.
I just can't.
ps: You know how I always say that I live where the desert meets the forest?
And how, the mountains I see from my house are forest on top?
(Called Mt. Lemmon)
Alia was there and took some great shots, see here.