A Little Moment of Grace

Yesterday afternoon, after a hectic morning of piano lessons and various errands, Will, Ed and I sat down to a late lunch/early supper before we headed out the door again. As we ate cold chicken, veggies and cottage cheese we watched the birds coming and going at the feeder outside. House finches, goldfinches and chickadees entertained us with their antics, flitting to and fro from feeder to honeysuckle bush and back.

A cardinal came, too. Decked out in his scarlet uniform and fine crest, he cut a handsome figure as he plucked seed after seed from the feeder. Not long after he arrived, a female cardinal flew in and settled on a branch of the nearby magnolia tree. We watched the pair, remarking on the contrast of their colors. Suddenly the male flew to the branch and gave the female what appeared to be a kiss. He flew back to the feeder and again to the female and "kissed" her again! Back to the feeder. Back to his mate.

"I think he's feeding her!" I said with astonishment.

Ed grabbed the binoculars, looked and said, "He is! I see her opening her mouth!" He passed the glasses to me, and I then passed them to Will. Sure enough the male was feeding his mate - a ritual we had never witnessed before at our feeders. We were blessed to see the hand of God in this little act.


Later in the day, I drove Will and Ed to Belgrade for Ed's baseball game. It was a beautiful sunny afternoon - warm, but breezy enough to keep the black flies at bay. Fine weather for baseball.

We arrived about forty minutes early. Will wanted to play catch with Ed and help him field better balls in the dirt at first base. I watched with a full heart as my two sons, who most of the time are rivalling each other in everything, pass balls to one another - one son dressed in the bright red of his Sidney team with his red cap pulled low against the sun. I could not help but think of the two cardinals at our feeder earlier that day.

The older son helping the younger son. Still the hand of God was clear to be seen in brothers really being brothers.

Apple Sausage Pie

This is the dish everyone in the family asks for when it comes time for their birthday dinner request. Really, I say? Not steak? Not lobster? No, Mum, apple sausage pie. But, it's so very hot outside, and I don't think the apples are good this time of year, and it takes such a long time to make...Oh, well, alright.

Yes, apple sausage pie is as good as it sounds. The recipe is a King Arthur Flour special, and I've made it countless of times since that first mouthwatering bite one Sunday morning well over a decade ago. It has been both a brunch and supper dish, especially during Autumn when fresh apples are available. The flavors of sausage rich with sage, cinnamon, apples, and sharp cheddar cheese is a delight to the tongue. For supper I usually serve a pumpkin soup to accompany it. The flavors compliment each other beautifully.

Over the years, I've modified the recipe to allow for time constraints and lessened the butter and sugar amounts, but only slightly. Do try this recipe, though. You will be glad you did.



Apple Sausage Pie (from King Arthur Flour)


Crust:
2 c. flour
1/2 tsp. salt
3/4 c. butter
1/2 c. sugar (set aside)

Combine flour and salt. Cut in butter. Divide mixture in half. (I only reserve 1 c. of crumbs, adding more water as necessary.) To one half, add 2-3 tbs. water. Stir lightly with a fork until a dough forms. Refrigerate. Add brown sugar to other half. This will be the crumb topping.
Roll out dough to fit a 9 in. pie plate. Prick crust with a fork. Bake 10 min. Remove from oven.

Filling:
6 med. apples, sliced
1 stick butter (I omit all but 1 tbs.)
!/2 c. sugar (I omit)
1/4 tsp. cinnamon (I use 1/2 tsp.)
1/2 lb. breakfast sausage, cooked and drained (I increase to 1 lb.)
1 c. grated cheddar cheese (I use extra sharp)

While crust is baking, cook apples in butter for 5 min. Sprinkle with sugar and cinnamon; cover and cook for 5 min. Uncover and continue to cook gently for 5 min. more. Remove from heat and cool slightly. Spoon apples into crust. Top with sausage, then cheese. Sprinkle reserved crumb mixture on top of cheese. Bake pie for 30-40 min. or until golden brown. Serve warm. Makes 1 - 9in. pie.

Around and About in Autumn

Marveling at the wonders of creation.

Charlotte's web?

Two of the ladies.

Papa's stack of hand split ash.

Calendula

The hydrangea was lovely this year.

Pie pumpkins curing.

This was too beautiful to ignore.

Two of the ladies who regularly escape to the hayloft.

Beautiful autumn day.

 Carving pumpkins.

Beef stew simmering on the cook stove.

Grapes Galore

We should all do what, in the long run, gives us joy, 

even if it is only picking grapes or sorting the laundry.
- E. B. White

Looking for wild grapes, Ed and I found a treasure trove of Papa's cultivated grapes that had traveled far into the brush. We must have picked 10-15 lbs. of grapes for jelly.

St. Lucia Day Buns

A tradition in Sweden, and in our home, these delicious buns are served on December 13th, St. Lucy's Day. When the girls were little, I dressed them up in a white robe and red sash, with a crown of holly. They loved to "make the coffee" - just push this button, dear - and serve these buns to Papa and Mama in bed. Now I serve them with hot tea as dessert after a dinner of Swedish meatballs.

St. Nicholas' Day

Jolly Old St. Nicholas, lean your ear this way.
Don't you tell a single soul, what I'm going to say.
Christmas Eve is coming soon, now, you dear old man,
Whisper what you'll bring to me.
Tell me, if you can.
- Christmas song

I don't know why this song has such a special place in my heart. Perhaps it's because my Nana used to sing it to us in her soft voice when we were little children. There is something charming about the simple, gentle melody - one that I used to find myself singing very quietly to my babies as I rocked them to sleep surrounded by the soft lights of the Christmas tree.

The idea of a jolly old elf never seemed to quite live up to the stories I heard as a little girl of a kindly old bishop secretly leaving bags of gold on the doorsteps of poor families to prevent their daughters from being sold into slavery. No wonder the Church made him a patron saint of children. The stories of his generosity have inspired millions over the centuries, and many traditions surround his feast day.

On St. Nicholas Day the kids waken to find a treat in their shoes that we put in front of the wood stove. Usually the treat is a little bag of chocolate coins, but some years it is a piece of homemade fudge wrapped in foil.

Once school lessons are over, the preparations for dinner begin. We usually celebrate with Greek food - avgolomeno soup, Greek chicken, spanikopita, and a large Greek salad. Then there is Bishop's Bread for dessert. Unfortunately, due to crazy sports schedules, I was pressed for time this year so the Bishop's bread will have to wait until Christmas.

Adventual Ale

Tis' the season for my husband's Adventual Ale. Made with malt, hops, and honey, it has undertones of orange, ginger, and cinnamon - flavors reminiscent of the East.

Adding the malt. Extra sugar raises the alcohol content, but makes a thinner beer.

Adding the hops to the boiling brew. There is a rich aroma of malt in the air.


Checking the specific gravity. 'Tis very scientific, you know.


Straining the mash.


Even Penelope can't wait!


Pitching the yeast.


Fermentation took about 2 weeks.


Taking a sample before bottling.


Now the bottling process begins. The kitchen smells like a brewery at this point.


Capping the bottles. These are then placed in a warm room for a week or so to carbonate before being moved to the cellar.


Waiting in silence, waiting in hope...