September Vibes

 Just thought I'd share some fall inspired DIY's with you!! They are sure to spice things up!

LIVER IN DISGUISE

You all know by now how great I think liver is. It's a hard sell for most people though. That is why I came up with the ultimate method of getting the liver in you when you can't even stomach the thought. Meatballs. Simple to make, awesome tasting, and chock full of liver. They make great last minute lunchbox additions which is why I always make a double batch and freeze these little suckers. 

MEATBALLS

2 pounds grass fed ground beef

2 pastured organic eggs, lightly scrambled

3/4 cup sourdough breadcrumbs

2 medium organic onions, grated

3 cloves organic garlic, grated

1 small piece grass fed liver, frozen and grated

sea salt and pepper

chopped garden herbs (parsley, chives etc)

Method: Preheat oven to 350*. Place the beef, eggs, breadcrumbs, onions, garlic, sea salt, pepper and herbs in a large bowl. The trick is to freeze the liver, which makes it easier to grate into small pieces with a cheese grater - this makes the pieces so small and hard to identify and taste! Gently stir the mixture together. 

Line a large tray with parchment paper. Form the mixture into golf ball sized balls, and flatten slightly with your palm. Place into the oven and bake for 15 minutes. Flip each meatball over and then cook another 20 minutes or so. Serve hot.

PRINT RECIPE

THE MAKING OF AN AUTUMN SALAD

I love making salad. There is a seemingly infinite number of ways to compose a salad depending on the time of year and breadth of your imagination. Last week I picked up some nice looking bitter endive which I've been making into some really great salad.

Mache and two kinds of endive

Purple cabbage and carrot sauerkraut.

Thinly sliced beet.

Thinly sliced carrot.

Feta cheese.

Soaked and dried sunflower seeds.

Seaweed - dulse, sea lettuce, and nori.

DRESSING: Drizzled with ev olive oil, garlic and basil infused apple cider vinegar, grated garlic, maple syrup, sea salt and pepper.

CRISPY ROASTED POTATOES

By far one of my family's favourite side dishes. So good we have never had any leftover.

6 Yukon Gold potatoes, diced

a free spoon full of extra virgin olive oil, lard or coconut oil

sea salt and pepper

large pinch paprika

a few pinches garlic granules or powder

about 3 Tbsp grated romano or parmesan cheese

Method: Preheat oven to 450*. Place all the ingredients in a large cast iron skillet or pan. Toss well. Bake in the oven for 15 minutes, stir, and bake another 15 minutes or until golden brown and crispy. Serve hot.

PRINT RECIPE

FEAST OF THE DEAD

You’re Invited to Join Us For An Ancestor’s Feast this Halloween

SAMHAIN  Saturday October 31 5:30 pm

     Translated into English, Samhain (SOW-WIN) means the end of summer, and marks the Celtic New Year and the end of the harvest season. The gardens have ceased to produce, and now there is nothing left but dry and dead stalks. The perennials have gone dormant so that they may return to us in the spring. Animals have been brought in from the pastures for the winter, and meat has been cured and prepared to last us through the cold months. The herbs have been gathered, the grain has been picked, and the pantry is stocked with the multi-hued jars of preserves. The harvest is over, and now it's time to settle in for winter with the coziness of a warm fireplace, heavy blankets, and big pots of comfort food.

     Samhain is when the earth literally dies for the season and the time in the wheel of the year where we contemplate the endless cycle of life, death, and eventual rebirth. Symbolically, the pagan celebration of Samhain marks the end of the Old Year and the beginning of the New. Fires are lit to brighten the darkening days of autumn.

     This time was considered by the Celts to be a “crack between the worlds.” As time passes between one year and another, it belongs to neither, standing beyond the confines of normal reality. It is believed to be the one night when the veil that separates our world from the next is at its thinnest. A time when the spiritual and material worlds touch for a moment, allowing the dead to mingle in the world of the living. Their spirit and memory are welcomed and celebrated with a feast attended by their kin. Traditionally, the Feast of The Dead, was a festival of remembrance, honouring those who had left this world. On the eve of Samhain, people would leave their houses lit throughout the night to help the dead find their way along the dark path from the tomb. And once these travellers arrived, they were welcomed and refreshed with food and drink. Many prepared a feast, and set a plate at the table for their dead relatives. 

     Please come and honour and celebrate your ancestors with a special feast with us! At this time it is customary to prepare your ancestor’s favourite foods for dinner, as is the custom in Mexico where the spirits are greeted with offerings of food and things that the person enjoyed in life. It is believed that the spirits consume the essence and the aroma of the foods that are offered. When the spirits depart, the living consume the food and share it with their family, friends and neighbours. You might also like to bring a photo of your dearly departed. We will also have a bonfire going with “healthier” marshmallows and “healthier” treats for the kids. Please RSVP to let us know if you will be joining! Costumes encouraged…..

     The invitations were sent, the preparations were made, and the guests arrived. It was a relaxed and enjoyable dinner party with the wee ones going nuts playing and gorging on their "treats" - bags of organic lollipops and gummy bears.  My children only receive candy on holidays - a compromise I can live with, and which makes the candy (and holidays) special. 

     For the feast I honoured both my Greek and French Canadian ancestors by preparing a classic French Canadian Pea Soup, (made even better with the addition of smoked pork hock from Mirella Rose Farm), Turkey Kokinisto with Rice and Maroulosalata using Nappa Cabbage instead of Romaine Lettuce. This meal was feeling a little one sided as my husband Scott's family wasn't being represented so we agreed making Grandma Hazel's classic old school Easy Cherry Cheesecake was in order - but we needed a serious recipe redux to make it REAL food style or no one would eat it. Much to my horror Scott exclaimed Hazel would punch me in the face for doing that.  Uh oh.  I did it anyway. And it was good - so, so, so good that even our gluten free guests had to try a piece. Now I apologize but it's been kind of hectic around here and I just didn't get the photos of the delicious dishes that I would have liked so I am going to borrow a few images so you get the idea. Luckily I did take a few of the Cherry Cheesecake on Instagram though!

Photo from Food.com

CLASSIC FRENCH CANADIAN PEA SOUP

with Smoked Ham Hock

1 pound dried yellow split peas 

1/2 pound smoke ham hock, cut into pieces

3 quarts chicken stock

3 medium onions, chopped

2 carrots, cut into cubes

3 bay leaves

3 celery stalks, chopped

sea salt and pepper

Method: Wash and drain the peas. Heat some butter or oil in a large soup pot and sauté the onion, carrots and celery. When the onion is translucent, add the rest of the ingredients and bring to a boil and boil for 2 minutes. Remove from heat and let rest for 1 hour. Bring to a boil again, lower heat and let simmer for 1 1/2 hours, or until peas are cooked. Stir in the salt and pepper to taste. 

Photo from Jamie Oliver.com

GREEK TURKEY KOKINISTO 

with Rice

2 large turkey legs and thighs, skin removed (or 1 chicken cut into pieces)

5 Tbsp butter or olive oil

2 onions

sea salt and pepper

1 small can tomato sauce

1 1/2 cups long grain white rice

2 bay leaves

2 tsp dried Greek oregano

water or chicken stock

Method: Preheat oven to 350*. In a large casserole dish, heat butter and saute the turkey until golden on each side. Remove from pan and then sauté the onion until translucent. Return the meat to the pan, along with salt and pepper, tomato, bay leaves and oregano. Add enough stock or water to just cover the turkey. Bake in the oven for 40 minutes. Remove from oven. Check liquid to make sure it measure 3 cups, if necessary add more water. Stir in the rice and shake the casserole to mix it in and continue to bake uncovered for 20 minutes longer, or until the rice is tender and all the water has been absorbed. Remove from oven and serve hot with feta cheese.

NO BAKE CHERRY CHEESCAKE DESSERT

GRAHAM CRACKER CRUST

1 1/2 cups unbleached white flour

1 cup whole wheat flour

1/2 cup raw wheat germ

1/2 tsp sea salt

1 tsp baking soda

1 tsp ground cinnamon

1 cup unsalted butter, softened

3/4 cup coconut sugar

2 Tbsp local honey

Method: Preheat oven to 350*. Whisk flours, wheat germ, salt, baking soda and cinnamon in a medium sized bowl. Set aside.

Put butter, coconut sugar, and honey into a bowl and using a mixer, mix until light and fluffy (2-3 mins). Reduce to low and and add the flour mixture until combined.

Turn the dough out on a floured surface, and divide into quarters. Roll out each piece between two pieces of parchment paper into rectangles about 9"X6".

Trim the outer edges if desired and divide into three 6"X3" rectangles, scoring each piece in half and lengthwise and crosswise to form crackers. Chill in freezer for 20 minutes.

Remove from freezer and pierce each cracker with the tines of a fork. Transfer to baking sheets lined with parchment and bake for 8-9 minutes. Allow to cool completely and then make cookie crumbs in your food processor.

CHERRY PIE FILLING

4 cups organic frozen cherries

1/4-1/2 cup local maple syrup

1/4 cup organic corn starch

1/4 tsp sea salt

1 cup water

2 Tbsp lemon juice

Method: In a large saucepan, combine the maple syrup, cherries, half the water and lemon juice. Bring to a boil and then lower to a simmer.  Dilute the cornstarch with the rest of the water and whisk until smooth. Slowly add to the hot cherry mixture and cook stirring until nice and thick.  Allow to cool.

WHIPPED COCONUT CREAM

1 14-ounce can full fat coconut milk 

1-2 Tbsp maple syrup or honey 

1/2 tsp vanilla extract

Method: Chill your coconut cream or milk upside down in the fridge overnight. Also chill a large mixing bowl 10 minutes before whipping.

The next day, remove the can from the fridge without tipping or shaking and

remove the base of the can. Pour off the liquid and reserve the cream. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until

creamy. Then add vanilla and maple syrup and mix until creamy and smooth - about 1 minute. 

PUTTING IT ALL TOGETHER

2 cups graham cracker crumbs

2 Tbsp coconut sugar

1/4 cup melted organic butter

2 cups coconut whipped cream

1/2 tsp vanilla

8 oz organic cream cheese, softened

28 oz cherry pie filling

Method: Grease a 9 X 9 baking pan. In a bowl, mix the graham cracker crumbs, melted butter, and the coconut sugar. Spread in the bottom of the pan to form a crust. 

Mix the whipped coconut cream and then add the cream cheese and vanilla a little bit at a time. Taste for sweetness and add maple syrup to taste. Smooth on top of crust. Top with cherry pie filling.

Cover and chill at least 3 hours or overnight in the fridge.

SEASONAL LIVING PROGRAM- Autumn

Launching Autumn Equinox 2015 - September 23rd!

I am very happy to announce this first of four programs in my Seasonal Living Series. 

The series is designed to assist you in creating harmony and balance in your life by becoming consciously connected to the earth and it's rhythms. 

A seasonal routine is an important cornerstone of health - year round.

Program Includes:

* a Seasonal Rejuvenation Protocol

* 3 Yoga and Pranayama Videos

* Supplements and Dietary Recommendations for Autumn

* 60+ Seasonal Recipes

* Herbs & Recipes for Enhancing Immunity

* Seasonal Celebrations

* Wildcrafting in Autumn

Pre-order your copy now and save 25%!

EASY, PEASY LACTO-FERMENTED CARROTS

Hats off to Sally Fallon for really getting people interested in lacto-fermentation.  I love it, it's so easy, tastes great and is awesomely good for you too.  One of my favorite recipes from her book Nourishing Traditions is a really simple shredded carrot.  In the book Sally recommends adding fresh ginger, but to be honest, I think it tastes better without.  So, after harvesting the carrots out of our garden before we move to the new digs, I made a batch and thought I'd show you how I did it.  

LACTO-FERMENTED CARROTS

adapted from Sally Fallon's Nourishing Traditions

4 cups grated organic carrots

1 Tbsp sea salt

4 Tbsp organic whey

Method:  Add the salt and whey to grated carrots.  Bash with a pestle until the juices start to ooze, then pack it into a glass jar.  Cover and let sit at room temperature for three days to ferment, then refrigerate. Keeps for at least 3 months.

AN ODE TO ONIONS

There have been some "old wives tales" circulating on the Holistic Nutrition yahoo group I belong to for school about the curative powers of onions.  Hard to tell what is fact or fiction sometimes so I decided to look it up a bit more on the WWWeb and came across similar information from this chiropractor/naturopath who discusses how onions  can be used as a flu remedy, so who knows, maybe it is true.  Nonetheless, onions seem really potent and capable of killing nastiness.  A while back I mentioned that I was cooking up a huge batch of beef broth.  All this talk of onions got me hankering for some good old fashioned onion soup.  I finally scored some onion soup bowls at the local thrift store so I decided to give it a go tonight for supper.

BEEF BROTH

(makes about 3 quarts)

6 pounds organic/grass fed beef bones

2 Tbsp organic oil

6 organic carrots, coarsely chopped

2 large organic onions, coarsely chopped

2 organic celery stalks

1 tsp dried organic thyme

handful organic fresh parsley

1 large organic bay leaf

Method:  Preheat oven to 450*.  Place the beef bones in a large enamled cast iron pot and sprinkle them with oil.  Place the bones in the oven and roast, turning them occasionally, until they are browned, about 30 minutes.

     Remove from oven and add water to cover them bones by 2 inches.  Bring to a boil, then reduce heat until the water simmers.  Remove scum as it appears.  Continue to skim away scum until it no longer rises to surface.

     Add the vegetables and herbs and bring to a boil once again over high heat.  Reduce heat to low and cover partially, cooking for 12 hours .  Remove from heat and skim fat from surface.  Strain the broth.  I like to freeze the broth in stainless steel bowls in the freezer.

ONION SOUP

(makes 4 servings)

1 Tbsp organic butter or oil

3 large organic yellow onions, halved and thinly sliced

4 cups organic beef broth

sea salt and pepper

4 slices whole grain organic baguette

1 cup grated organic swiss cheese

Method:  Heat the butter in a large soup pot or dutch oven over medium heat.  Add onions and cook, stirring until onions are very soft, brown, and caramelized.  Add the stock and bring to a boil, then remove from heat.  Season to taste with salt and pepper.

     Heat broiler with the rack in the top level of your oven.  Scoop the soup into 4 onion soup bowls.  Top with a slice of baguette and some grated cheese.  Broil in the oven for about 5 minutes or until cheese starts to brown.  Serve immediately.

PROJECT ROSEHIPS

Autumn is the time of year to harvest wild rose hips.  They are the beautiful red orbs the roses leave behind after they've blossomed and shed their petals. Everyone is crazy about tropical super foods like goji berries and acai, but what about rose hips?  They are one of the highest sources of Vitamin C!  There is still so much for me to learn about this land I live on, as I have yet to really wander and identify the local flora and fauna.  Our own property doesn't grow very many rose bushes so I was wondering where on earth I could go close by that was plentiful and easy to access between naps and snacks with two kids.  Everyday when we go for a walk I see wild rose hips growing on the side of the road, but know that those are not good for picking and consuming because they've been poisoned by the cars.  So, when I noticed the abandoned house on our street whose yard is full of wild rose bushes I decided to wander on over and pick a few.  That's when I heard the dog bark and the next door neighbour come out onto his deck.  I kept on picking anyway figuring it wasn't his property and I was only gently wildcrafting. We're a pretty harmless and non-threatening crew (wee Faegan and momma with a babe on back) so he left us alone, but I had a feeling he was wondering why we were there.  We came home with a small basket of goodies, but I wanted more rose hips.  That's when I decided to ask my sweet neighbour Karen for help.  They have a gorgeous piece of land next to us, and as it turns out, FULL of rose hips!  I left the babe at home with papa and Faegan and I set out one sunny afternoon to pick to our heart's content.  We were fortunate to even have some help from Karen and her daughter's who picked the prickly rose hips with us.  

We picked until I had to come home to feed the baby and then, when everyone was asleep I got busy preserving the harvest.  I opted for the no-cook methods which preserve the heat sensitive Vitamin C in the fruit.  So now that the harvest is in and "marinating", we can sit back and wait a couple of weeks before we sample the goods.

ROSE HIP VINEGAR

organic local apple cider vinegar

wild rose hips

Method:  Half fill a clean, sterile glass jar with chopped rose hips.  Fill the rest of the jar with vinegar.  Seal with a layer of wax paper to prevent the lid from rusting.  Shake everyday for about 2 weeks and then strain.  Use in salad dressings.

DRIED ROSE HIPS

wild rose hips

Method:  Place whole, clean rose hips in a food dehydrator and dry until all the moisture is removed.  Chop them coarsely in a food processor and then sift to remove the hairs.  Store in a glass jar and use them to make a nutritious tea all winter.

DIGGIN IT SUNDAYS 10/23/11

I am so in love with herbs.  This past week the herbal "bug" has hit me again and all I want to do is putter in the kitchen and make potions and concoctions.  Last weekend found me wandering through the yard, observing the dying of the plant world all around me, when I realized some of my herbs were still hanging in there.  

Even though they were not in their prime harvesting state I brought them in and hung them to dry.  Little bundles of rosemary, marjoram, thyme and tarragon hung from every corner of the kitchen for a few days and were then removed from their stems by little helping hands (Faegan's) and mommas one afternoon.  

Once dried there wasn't very much, but we now have four little jars of homegrown herbs to use in winter cooking.

     My father adores my herbal healing ointment and has been running low on it for some time.  I finally got around to making a batch to bring him when I visit my parents in Ontario in a few weeks.  I haven't made a batch of this stuff since I sold my natural skin care company 3 years ago!  Good thing it lasts a long time when stored in the refrigerator.

     While I was in the herbal mood, I decided to make Scott some manly man herbals.  The best way to get a guy to ingest herbs is to make them into chocolate.  Rosemary Gladstar has a a great recipe for Energy Balls that contain ginseng, pumpkin seeds, gotu kola and spirulina that is perfect for keeping my man in tip top shape.  Bonus!  he even like them.

ENERGY BALLS

by Rosemary Gladstar

3 parts organic pumpkin seeds, powdered

2 parts organic Siberian ginseng powder

1 part organic ginkgo or gotu kola powder

1 part organic ginseng powder

1/2 part organic spirulina powder

1 cup organic tahini

1/2 cup local honey

1/2 cup organic crushed almonds

organic coconut, cocoa powder, raisins, chocolate chips, goji berries, bee pollen

Method:  Combine the powdered herbs and spirulina, mix well.  Combine the sesame butter and honey together, to form a paste.  Add enough of the powdered herbs to thicken the paste, then add the almonds and any other additions you like.  Roll into walnut sized balls.  Eat two daily.

     The jar of red clover blossoms I harvested last spring came in handy last night when I blended a Women's Liver Tonic Tea for myself to have on hand at tea time.  I am loving getting back into making actual infusions instead of just quick teas, which boosts the healing power of the plants.  

LIVER TONIC FORMULA #2

by Rosemary Gladstar

3 parts organic nettle leaf

2 parts organic dandelion leaf

2 parts organic lemon balm

2 parts organic red clover blossoms

1 part organic alfalfa leaf

Method:  Combine all herbs together and store in a jar.  Prepare as an infusion by boiling 1 cup of water per tablespoon of herbs.  Pour water over the herbs and let steep for 30-60 minutes.

     All this herbal activity has inspired me to get out there and pick some wild rose hips, and to plan a more elaborate and productive herb garden for next year.  Green Blessings everyone!

MAPLE CRANBERRY BREAD PUDDING

If you haven't already noticed, I tend to bake a lot.  It appears I have a bit of a sweet tooth!  So here I go again, posting another recipe for a dessert.  I'm still making my way through that bag of wild cranberries in my freezer, so I made a delicious bread pudding sweetened with my ultimate favorite thing, maple syrup.  Good thing we had a pint of Rice Dream Vanilla frozen dessert in the freezer, because if there is one thing that this bread pudding screams for, it's vanilla ice cream.  I've got to be honest, this dessert is really good.  So good, I had three helpings.  Seriously.  

MAPLE CRANBERRY BREAD PUDDING

8 ounces thinly sliced organic bread (I used the the Boulangerie la Vendeenne's Organic Spelt bread leftover from lunch)

organic butter

2 cups organic whole milk 

2 organic eggs

2/3 cup local maple syrup

1/4 tsp pure organic vanilla extract

1/4 tsp sea salt

1 cup local wild cranberries

Method:  Preheat oven to 350*.  Butter a 2 quart baking dish, set aside.  Bake the bread on a cookie sheet until it is dry, about 12 minutes.

     In a bowl, whisk the milk together with the eggs, maple syrup, vanilla and salt.  Tear the bread into chunks and add to the bowl, along with the cranberries, stir until the bread is coated and begins to soak up the milk.  Pour the bread into the baking dish.  Let stand at least 10 minutes, or in the fridge until you are ready to bake it.

     Dot the surface of the pudding with little dabs of butter, and bake about 30 minutes.  

LAZY PERSON'S GUIDE TO TOMATO PRESERVATION

After two people suggested I just freeze my tomatoes instead of canning them, I decided to give it at try.  I have no idea if I did it right because I did absolutely no research, but common sense tells me it will probably work out just fine.  Some of the tomatoes were pureed and then frozen in mason jars, while the rest were quartered and frozen.  I don't have enough tomatoes to last me the whole winter or anything, but it will be very nice to reach into the freezer in the dead of winter and pull out a nice sampling of the summer's harvest, frozen in time.

SUPER SIMPLE SUPPER

I love it when I am kind of stressing about what to make for supper, and then end up making something so yum it kind of blows me away.  Tonight was one of those nights.  Plan A was to make Braised Short Ribs, but that idea was short lived because I didn't have any red wine in the house (how could I when I live with a wino?) and didn't feel like making it without.  So at the last moment I thought, hey, why don't I make something with that can of black beans I have sitting in the cupboard?  And so I did, and it was good.  Even better served with garlic cheese bread.  I can still taste the garlic and I've brushed my teeth.

BLACK BEAN SALAD

1 can organic black beans (I like Eden Organic, they use BPA free cans)

1 organic red pepper, diced

1/2 bunch organic parsley, minced (about 1/4 cup when all is said and done)

1 organic tomato, diced

1 small organic cucumber, diced

Dressing:

1/4-1/3 cup organic e.v olive oil

1-2 Tbsp organic tamari

2 tsp umbeboshi vinegar

3 Tbsp organic balsamic vinegar

2 tsp local honey

1 clove organic garlic, minced

juice of half an organic lemon

Method:  Whisk the dressing ingredients together in a bowl.

Combine all the other ingredients in a large bowl, drizzle with dressing and serve.  It also tastes great if you let it sit for a bit.

We've been snacking on some pretty tasty Zucchini Parmesan Loaf.  It's a nice alternative to your typical sweet zucchini bread.  At snack time today we enjoyed some toasted with melted swiss cheese. Yum.

I kind of overdid the snack time today and also served apples which we dipped in honey.  We were so full we barely ate lunch.  

There are only 3 days left in the Keeping it Real Book Giveaway Contest!  Wow, how time flies when you're having fun......

For those of you who have already subscribed to the blog and entered the contest, THANK YOU!  It is so great to be a part of a larger community committed to sustainable living.  I love reading your comments and getting to know you all better.  For those of you who haven't entered the contest to win 3 books of your choice from the Keeping It Real Amazon bookstore, what are you waiting for?  It will just take a minute to visit the contest page, read the details and subscribe to the blog.  If you'd like some extra chances to win, all you have to do is visit the blog and click the Facebook "Like" button.  For those people who really want to win, you can also enter again by posting the contest on your Facebook page.  Be sure to leave a comment on the blog letting me know that you did all these things so I can enter your name into the contest.  Alright, good luck y'all.

DIGGIN IT SUNDAY

Late summer is one of my favorite times of year.  The sun is still hot, but the cooler temperatures make me actually want the sun shining on me, instead of making me run for cover (oh the woes of being pale skinned).  There is also the pleasant discovery that the mosquitoes have died down a bit.  I can still hang up loads of laundry to dry in the sun, which is good because nothing pleases me quite so much as seeing laundry on the line.  So as you can see, I am diggin this time of year.

Some other tantalizing treasures from this week include:

* Many thanks to Nicole over at One Hook Wonder for organizing a nature table craft swap.  Last night I completed 13 Leaf Spirits to contribute to the group trade.  I found the idea for these charming wool felt dolls at Twig and Toadstool.  Eventually, Nicole will mail back to me 13 different items for our Nature Table.  Can't wait!

* Really enjoying a hot cup of Egyptian Licorice tea from Yogi Teas.  The Yogi Bhajan quote for today was "Listening provides comfort to others."  Just what I needed to hear right now.

* My new snack love is toasted rye sourdough smothered in almond butter and topped with ripe peaches.

*  Other new snack love is trail mix made with coconut.  When you get a mouthful of coconut, chocolate chips, raisins, and almonds, you think you're eating a chocolate bar.

 * Counting down the last days of summer as we watch the flowers follow the sun's journey across the sky.

* We've been enjoying some magical moments in the forest next to our house.  It is hard to capture the tranquility and peace of this place in pictures.  There are so many big mushrooms growing there amongst the moss and ferns.

Now I'm off to do some major fall cleanup in this house.  Enjoy the sun!