Fall Arrives in My Neck of the Woods (or rather, my part of the suburb)

Yesterday morning I awoke at 5:15 a.m. to the lovely sound of leaves rustling in the wind - the kind of wind that makes the leaves dance in sweeping swirls. The wind carried a gentle hint of the smell of autumn - that slightly wet smell of damp leaves and wet ground. The brilliant orange sun was just a peak as it blazed over the horizon on the east. I knew then that Fall had officially arrived. In defiance I wore a bright green dress that happened to match my lime green tote bag. It was striking enough to receive several comments. While I love the idea that fall has finally taken her turn on the stage, I am reluctant to dress my part as it is so swathed in muted, understated and muddy tones. Don't get me wrong. I love some of my fall and winter clothes, too, but they simply do not display who I am in the way that my colorful clothes do.

Last night, Mother Nature threw in another biggie, just in case we were not listening. As the kids were at bike practice the clouds, heavy, dark and a bit foreboding, cast a shadow on the ground. Just as we had nestled into our warm beds, with the window closed against the cool night air, she threw in a momentous thunder storm that lasted for hours. The wind whipped around the yard, the skies lit up with crackling lighting and the skies resounded the booming thunder. Soon after, hail join in the chorus, pelting the windows and the house with their little balls of ice.
She means to be reckoned with.

This morning I wore a purple coat to work and tucked some socks into my sachel, a little gaurentee against the weather that might continue to be bold even after the afternoon has come and gone. It makes me think about what lovely soup I might have simmering on the stove top some time soon.

I love the changing of the seasons. Each time it is almost like a present to be anticipated, opened and delved into.

One recipe that I will enjoy again is from Naptime Chef:

Ham & Cheese Bread

1 ¾ c. all-purpose flour
2 t. baking powder
1 t. salt
¼ t. black pepper
3 large eggs
1/3 c. whole milk
1/3 c. olive oil
6 oz. baked ham, cut into ¼″ cubes
6 oz. Gruyere, coarsely grated
Preheat oven to 350ºF. Butter a loaf pan generously with butter.
In a large bowl, whisk flour with baking powder, salt and pepper.
In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.
With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.
Pour batter into loaf pan and smooth the top. Bake for 40-50 minutes, or until a cake test comes out with a few crumbs attached.
Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.