Friday, October 11, 2013

In All Things Be

     Our Little Mister, now nearing the age of two, hasn't spoken yet. Well, that's not entirely true. Last spring he said the word "necklace" and then clammed up for months. A couple weeks ago, as his therapist was counting the numbers "Six, seven, eight..." he yelled out "NINE!" and then wouldn't say nine anymore. That's how it goes with him. I've heard all the stories of children who don't speak until they are three years old and then it comes out in sentences, or kids whose first word is "octopus". I've heard it all, and I'm fine with our son taking his time. There's a proverb that says An empty barrel makes a lot of noise. I have found this to be true. No empty barrels here. My boy's barrel runneth over. 

As I write this, we're getting ready to attend a harvest festival. A celebration, an expression of thanks. Wouldn't you know, that leading up to this, it was the worst week ever? The Little Mister caught the sniffles, who then passed it on to The Mister. The washing machine broke down. There was not one iota of peace for yours truly. A new domestic calamity every day right up until the time we embark on a public display of gratitude and satisfaction. Surely, there's a message in there, meant for someone like myself who does not easily grasp subtle leadings. 

Here are a few simple places I've found satisfaction lately.

 One early evening, the sky turned pink and furious. October is a lady of vivid color. I grabbed my camera and followed her trail into the sunset...




 


This is the second year I entered a picture of our Little Mister in the annual photo contest for our local farm newspaper. I like that the photo submissions are boldly printed next to the weather. In a farm paper, that's prime real estate for placement.







  I happily rediscovered my favorite fall recipe, Stuffed Acorn Squash, in my recipe file. It's the perfect meal this time of year. Easy to make, wholesome, and delicious.  


Sausage-Stuffed Acorn Squash

2 medium acorn squash, halved with seeds scooped out
1 pound bulk spicy sausage
1/2 cup chopped onion
1 cup fresh baby spinach or broccoli finely chopped
1/2 cup dried cranberries

Place squash cut side down in a microwave-safe dish. Cover and microwave for 10-12 minutes or until tender. Meanwhile, crumble sausage into a large skillet (I added a tablespoon of oil to the pan) and add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl combine sausage, spinach, cranberries, and a sprinkling of bread crumbs.Turn squash cut side up and stuff with sausage mixture. Cover and microwave for 2-3 minutes. Makes 4 servings.
 I'll file my next report after the harvest weekend. A much needed change of scenery will refresh my fingers on the keyboard.

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