The flowers are beginning to wane and not many more to bloom. However each time I think this is so something else appears. I know however when I see the Japanese anemones that fall just around the corner.
There is something about the air that says autumn as well. It seems denser. The clouds change form and are not as airy. The morning dew is heavy and in the not to distant future we will wake up to frost on the ground. Then there is the song of the cicada that tells us it is a sure thing. Summer is all but over.
There is something about the air that says autumn as well. It seems denser. The clouds change form and are not as airy. The morning dew is heavy and in the not to distant future we will wake up to frost on the ground. Then there is the song of the cicada that tells us it is a sure thing. Summer is all but over.
A lot of shallots
The harvest of garlic and shallots was just wonderful this year. The bulbs were huge and well formed and the amount was overwhelming. I just finished cleaning the french shallots and storing them in the basement. In a day or so I will tackle the garlic. I cleaned and stored over 50 pounds of shallots. It took me a whole afternoon and my back was tired at the end of it. I do have a lot to show for it, however.
Galumkis, another fall meal
Yesterday was spent in the kitchen preparing yet another meal that can be frozen and eaten now or later. I have often made cabbage rolls but this time we tried a new kind. It has been awhile and I had forgotten how labour intensive this dish is. Good thing I made a large batch.
We combined a recipe that we liked with part of a method we saw on a program called "Neighborhood Kitchens" and came up with a pleasing dish that we ate last night with two more meals of it frozen for later in the winter months.
The recipe is not a difficult one but there are many fiddly steps which prolong the process into an all day affair.
I think the reward was worth it. When we sat down to eat, the meal was consumed short order.
We combined a recipe that we liked with part of a method we saw on a program called "Neighborhood Kitchens" and came up with a pleasing dish that we ate last night with two more meals of it frozen for later in the winter months.
The recipe is not a difficult one but there are many fiddly steps which prolong the process into an all day affair.
I think the reward was worth it. When we sat down to eat, the meal was consumed short order.
For those of you who have some time on your hands.
stuffed_cabbage_rolls_galumpkis.pdf |