This weekend will be a little longer for us, with our much-longed-for fall break (albeit with the accompanying due date for midterm grades). I'm hopeful for time to read something on my own, time to cook some more fall food, and time to recover my senses that seem to have been misplaced in the rush of the past few weeks.
This will also be our last week of the annual CSA subscription, though the farmers market will be open through the last Saturday in October. We'll be getting more storage vegetables (though the squash have already piled up), and now comes the time of seeing how long we can stretch the taste of our farmer-veggies into the winter. The first week of May is a long way off.
The impending break will also be a time to winterize the house, since once November hits, the possibility of winter weather is very real in our part of the world. This year, we even have a snowblower to prep!
Most of all, I'll spend a few days hunkered down near my teapot, perhaps with a batch of cookies on hand. Adding dried cranberries to the Oatmeal Chocolate Chip always makes for a great fall cookie, though pumpkin (or other squash) cake may also be the direction.
I'll let you know on Wednesday. It's time for a break.
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