it’s fall, finally. and a new post, finally.

Oh hey, fall. Are you for real this time?

It’s November 6th and I feel like the seasons may actually (finally) be changing. Don’t tease me though. I’ve been waiting for what seems like months.

We fell back last night. And it felt so good.  I may be the only person I know who’s ok with it getting darker earlier. I don’t care. I love it.

Cooler temps. The crackle of leaves under my booties. Fires in our fireplace. Sweaters. Flannel sheets. Earlier bedtimes. Pumpkin-cinnamon-spice-everything. Bring it alllllll, fall.

I love unscrewing the hoses from the house and replacing the old furnace filter. And there’s nothing better than that burnt dust smell that fills the air when you turn your heat on for the first time since last year. Yum.

Speaking of replacing the old furnace filter–our marriage survived the replacement of this old school accordion furnace filter today.


This was a task that ranked right up there next to putting IKEA crap together on the old Marker-Divorce-Meter. Threat level midnight, people. But we did it. Phew.

And I know I haven’t written for a long while. Thanks for not bringing it up. I love you for that.

I’m working more now. Both boys are in school full-time. And we’re still settling into our new digs. But I’m finally feeling like a have a slight grip on this beautiful life–and some free time to write a bit more. And this blog is still important to me.

So check in with me now and then again, ok? Let’s be like those good, old friends who haven’t talked to each other for a few months but can pick up right where they left off–because those are the best kinds of friends.

And make this stew. Because it’s fall and it’s so delish.

. . .

I wrote this at 4pm. By 5:30pm everyone was losing it over here–and I was rethinking how much I love falling back. Here’s hoping I’m not the only mom with kids who are totally coming unglued right now.


These tears were because they are exhausted from the time change. And they finally realized I’d eaten all their Halloween Kit Kats and Twix. They take threat level midnight to a whole new level.

Calm down, sweet babies. I left you all the sour fruity candy–your favorite.

Tomorrow will be better though. Right? Right. So cheers to that. And cheers to fall. See you back here soon…

the best gazpacho.

Oh hey, Sunday.

Our back patio door is open. There’s pumpkin spice steaming in my coffee cup and cinnamon bark and orange hissing in my diffuser.

It feels like fall over here today, doesn’t it? And I’m loving it.

Before I start simmering chili and baking cornbread, I thought I’d share one last summertime favorite recipe.

The best gazpacho–yummmm. It’s so easy and so healthy. And it will use up that crop of tomatoes you have hanging out on your kitchen counter.

My girlfriend Brook hooked us up last week. She knows the way to my heart. Would you look at all this homegrown goodness?

She and her little farmers gave us (pretty much) everything I needed to make this tasty cold soup. So get after it.

The Best Gazpacho

Ingredients

  • 3 tomatoes, chopped
  • 1 cucumber, peeled and chopped)
  • 1/2 red pepper, chopped
  • 1/2 red onion, chopped
  • 1 small jalapeno, seeded and minced
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup water
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh basil leaves, chopped

Directions

Throw tomatoes, cucumber, red pepper, red onion, jalapeno and garlic into your food processor. Pulse until it’s blended.


Add EVOO, water, lime, balsamic vinegar, salt and pepper and basil. Pulse until it’s all blended.


Chill for a little while–the longer the better. And enjoy.

I went to town on this bowl before I remembered to take a pic. Whoops. It’s just that good.

PS. We’re easing into a new fall routine over here.  A new job for mom. A new school for Johnny. A new house for all of us. So the posts may not be coming as fast and furious for a little while. Hang in here with me though, ok? XOXO.