girl and a horse

More than anything, Emily has been wanting to ride horses.  Well, at first she just wanted one as a pet, but wasn't sure she actually wanted to ride it.  Things change quickly when you are 7.  She is certainly a girl that loves animals, in a deep and connected way, so it isn't too surprising.  Especially after we read the lovely Sophie series by Dick King-Smith (of Babe fame), in which Sophie begins with pet pill bugs, followed by a cat, rabbit, and dog........ and culminates in Sophie getting.........a horse.  Oh and a farm in the Scotland Highlands.  We'll settle for some horse riding lessons in Oakland.  And hopefully that is enough to keep Emily's spirits bright and her confidence and skills growing.  It certainly made me a proud mama to watch her leading her horse around the rink.

first fall meal

We enjoyed our first fall meal last night.  I have been glancing at the beautiful winter squash at the farmers' market these past few weeks, but didn't feel ready quite yet for jumping into fall foods.  Still too many delicious tomatoes and melons and glorious summer veggies.  And more pickles to make.  But on Sunday I felt I was finally ready and took the plunge.  It was a beautiful blue-green kabocha squash.  And yesterday I baked it, along with a pumpkin for good measure (hopefully to become a pie or muffins this week), and made our favorite gingered squash and apple soup.  It was delicious with some fresh bread, sausage, and a simple salad.  Oh, and a scrumptious cottage pie made by our friend Noah.  We had a lovely house meal with our upstairs friends.  A wonderful way to welcome in the autumn.

chrome

Sometimes it is those shiny things that give us joy.  In my case this past weekend, it was scrubbing and scouring my bike (lots of elbow grease and some Barkeepers Friend powder) and shining up the rusty pitted chrome.  Even some of the most rusted parts that I thought had not a chance cleaned up quite nicely.  An hour later, my bike looked so happy and shiny and loved.

And then there was that pencil sharpener.  Our plug in electric one that we fixed and gave a second life gave up the ghost (guess sharpeners only have 2 lives).  I found that one that Tom had rescued from his old office, and had been looking for a home.  I love those old hand crank varieties.  Unfortunately this one took several tries (or weekends) to get firmly installed.  But there it is shiny and ready for all those pencils that having been waiting.........

pink pearls

We planted two apple trees when we bought the Pumpkin House in honor of our wedding at the Philo Apple Farm (a bit of country paradise in the Anderson Valley).  One is a Pink Pearl, and it is the most magical apple I have ever met.  We took the first fruit the tree produced and brought it to our friends' wedding in Maine many years ago.  At the end of the ceremony Tom gave it to the couple, with a little story about our wedding and the trees.  They both took a bite of the apple, and their jaws dropped in amazement, as it was bright pink inside - like a pink heart sent their way.  Tom and I were equally surprised as we had never had a pink pearl apple before.

Our tree has grown and produces many apples each year.  We aren't always successful at picking them before they drop, and thus we end up with a fair amount of bruised fruit.  This year we put the cut apples in oatmeal (cooking them on top along with the oatmeal and cinnamon, my favorite way to make it) and then made an apple clafouti.  The kids have been requesting that delicious dessert frequently.   This was the first of the season.  It is so easy to make, and so delicious to eat.

Apple Clafouti

Five cups peeled and sliced apples (preferably Philo Gold or other tart apple)
10 tbsp. butter
3 tbsp. Brandy or Calvados
3 eggs
1 cup milk
1 tsp. vanilla
1/2 tsp. salt
1/2 cup sugar
2/3 cup flour

Preheat oven to 400 degrees.  Sauté apples in 4 tablespoons butter until just warm.  Add brandy and continue to sauté until apples are soft.  Reserve the remaining juices.  Meanwhile, in a blender, combine eggs, milk, vanilla, 6 tablespoons melted butter, salt and sugar.  Then gradually add in 2/3 cup flour so you don't get lumps.  Butter a 10" pie plate and preheat at 400 degrees in oven.  Remove from oven and place 1/2 of batter in the hot plate.  With a slotted spoon place hot fruit on batter, reserving juices.  Pour remaining batter over fruit and sprinkle with cinnamon (my addition).   Bake at 400 degrees for 25 to 30 minutes.  [Optional, but oh so good: In a small pan over low heat, mix 1/4 cup reserved fruit juices with 1/4 cup apple cider syrup (from the farm - amazing stuff) or maple syrup to substitute.  Gently warm to make a sauce.]  Serve warm with sauce and/or vanilla ice cream or yogurt.

finishing the wagon

Well, the wagon isn't quite "done" yet, but it is happily usable.  A few weeks ago we finished the base, and created a flatbed wagon.  Last weekend, my daughter and I were determined to finish the "body" - clamping, drilling, and screwing the durable but slightly warped salvaged stair treads we used for the sides.  It all came together, and the wagon made its maiden voyage to the farmers' market.  This week it has been used as a bunny carrier, as the rabbit makes his way in comfort (hay, food, and friends) up and down the block.  A few of the nuts have worked their way off, so back to the tool shed the wagon goes.  Painting is up next.  Stay tuned!