May brings morning rain on rosa multiflora.
And morning light on made beds.
May brings awakening wild food.
And blooming forest floors.
The colorful copper birch leaves emerge.
Violets come into view.
May is when we gather the petals.
Simple syrup will sweeten drinks for weeks to come.
May brings soft breezes through open windows.
And May brings wishes.
There’s something special about September in New England.
The days are cooler but the sun still brings warmth.
Flowers still bloom.
Wishes can still be made.
There’s a golden hue to the sun filtering in through the windows and splashing across the hardwood.
It’s still warm enough for strawberries.
But cool enough for fires in the stove.
There’s abundance in September.
Here, in the form of apple cake.
And center stage in September are the leaves turning from green to yellow and red.
Get outside and enjoy these last few days of September.
These days that bring crisp air, bright sunshine, crinkling leaves underfoot, the smell of pumpkin spice, the taste of apples and the sound of acorns falling to the ground.
Here it is, the last day of August.
We’ve enjoyed these summer days.
Backyard fires, complete with roasted marshmallows,
Mornings in bed,
Walks in milkweed meadows,
Treks on backyard trails,
And a deep appreciation for each one of these summer days.
The last day of August also brings us the first day of school.
When I was a kid I would wander the woods in back of my grandparent’s house for hours by myself. I’d pretend I lived out there among the hardwoods, the maples and oaks.
Now, I have two amazing souls to wander with me.
The sun was shining down on us today as we immersed ourselves in nature.
For most of the day we meandered through a pine forest.
We sat by the water.
We picked pine needles.
We stopped to notice lichen on bark…
And patterns left by wood boring insects.
We ate low bush cranberries.
And we chatted with chickadees.
Now that we’re home we are enjoying those pine needles we picked and the vitamin C they will provide in a batch of Pine Needle Tea. We also picked newly sprouting black birch branches for Black Birch Tea.
Go wander the woods, it’s good for the soul.
Heart-shaped, fluffy white clouds in the blue sky.
Purple and pink sky in the morning. A sure sign of an oncoming storm.
Snow can change the landscape dramatically.
And it sure is fun to play in. Peaking through the hemlock boughs as Ethan prepares to sled down the big hill.
Have you ever browned butter? If not, you should. Swap out one stick of softened butter with one stick of browned butter and your chocolate chip cookie recipe will be forever changed.
Do you see what Regan sees?
Afternoon sun shines on cattails in the frozen ground. My shadow on the bridge.
Daffodils are emerging from the leaf litter. Change is upon us.
Each year goes by faster than the one before. Just like everyone else, I’m finding my way.
We celebrated my birthday a few weeks ago. I’ve been on this planet for thirty-five years.
We finally had some snow. I spy Ethan. Do you?
This is our bedroom window on a cold winter’s morning.
I’m in awe of the beauty of this planet. And I’m always looking up.
It’s nearly February and the geese are still beating their wings and honking.
I’m rewarded with color.
And squirrel tracks.
Each year we reflect. I love what I see.
Each one of these December mornings I am gently reminded just how many days are left until Christmas.
Today? 4 days!
Inside, our balsam fir tree is trimmed.
Outside, it feels more like October.
There’s time for walks…
There’s time for practice…
And there’s always time fore baking…
These unseasonably clear skies offer us more time outside to enjoy the splendor of December.
It’s November in New England, a very special month for my family. My son’s twelfth birthday is in a few days and the day after that marks sixteen years of marital bliss for Thomas and I. The love I have for these guys is inexplicable, more than I could ever put into words.
November is the month of Thanksgiving and we have so much to be thankful for.
Queen Anne’s Lace leaves are still poking through the dry and browning leaves.
Tiny rose hips lend color to the muted landscape.
A single poplar leaf is bright in contrast to the dirt of a meandering trail.
The shining sun gives a golden hue to the leaves that are still holding on.
Autumn is acorn harvest time.
Chilly nights and rainy mornings call for a fire in the wood-stove.
Fires in the wood-stove call for a steady supply of fire-wood.
Sweet treats in the shape of the ever falling oak leaves can be made with the processed harvest of acorns.
The blue sky and white clouds can now be easily seen through the bare branches of our mighty maple tree.
I am forever thankful for all this life has to offer.
Here in New England, September is apple picking time.
Out of all the fruits in this world, I like apples best.
We chose a sunny day to go to the orchard to pick our share of Macs.
Now, what to make?
My usual would be the Blue Ribbon Apple Pie, always a favorite.
Then there’s the traditional Apple Crisp, you can’t go wrong with that.
Maybe I could turn the apples into Spiced Apple Braid Bread.
I made Apple Cinnamon Coffee Cake last week and it was gone in just one day.
If I had some puff pastry in the freezer, I could make a Caramel Apple Tart.
Or I could start the day with a German Apple Pancake!
An easy cake to make: Apple Butterscotch Cake
Cinnamon Sugar Apple Biscuits are easy to make and delicious.
I could go with Oatmeal Apple Cookies but I’m thinking more along the lines of Baked Apple Donuts.
(If you click on a link, it will bring you to the original post, complete with pictures and instructions.)
If you have an apple recipe worth sharing, please leave a comment!
It’s been a long month.
I’ve made quite a few treats but nothing really worthy of sharing.
I tried to make strawberry cupcakes.
They were just ok.
I made s’mores brownies with cashews.
They were homemade but not very wholesome.
Last night I made a new recipe. Molasses Crumb Cake.
Too much molasses made them a little bitter.
I wanted to show you my “new” pastry blender. They just don’t make them like you used to. This reminds me of Mrs. Carlisle, my high school home economics teacher.
I will try this again cutting the molasses down to 1/4 cup.
I hope you’ve had more luck in your kitchen than I have this month.