September 27, 2012


The last rose

The spider webs of the orb weavers, purple asters, ripening grapes, a perfect, cyan blue sky. Autumn's breath has whispered into the world, bringing me that particular energy for which I wait all year. That frisson of expectation ~ for preserving and canning, reading heavy books, getting back to my art projects as the rain falls, the rich flowers that bloom in early fall, mushrooms to forage ... lots of things.

I harvested the last of the borlotti beans today - more than I realized were out there - they'll be part of the vegetable salad tonight. Grilled fennel, roasted beets, steamed beans and zucchini, all bathed in a creamy lemon chive dressing on arugula. Tastes of the season.

I sat outside this afternoon, writing in my journal and playing around with some poetry. The sounds of clucking chickens and splashing ducks were the soundtrack. It cracks me up to see the chickens lying on their sides, wings spread, sunning themselves. Must feel good. Well, actually, it did. As I often do, I was out there topless, soaking in that same delicious heat.

A languid, beautiful day. Here are some more photos of it ...

Streusel Cake of Fresh Fruits

Sleepy Garden

Hänsel, watching for field mice

September 13, 2012

Food Traditions ~ Doughnuts at home

When my sister and I were kids, my Mom started a tradition of making homemade doughnuts with us for Halloween. The recipe is different from most, since it contains mashed potato and a lot of nutmeg. No other doughnuts taste like these! We all looked forward to the heavenly smell of frying doughnuts, glazing them while they were still warm, then going off with one in each hand to eat out in the autumn air.

My husband and I have continued the tradition and most years we make a batch. Jim has added more glazes, chocolate and sugars, but I still like just the glazed ones best.

Food histories, family, memories ... they change, but they stay the same.


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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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