Summer's Shutting Down

It was a pretty good summer this year and I have next to no record of it here. Living overtook blogging in such a monster way that I can't even apologize. Crazy work demands, busy social life, annoying health problems, farmer's markets, long, hot, humid summer days and now suddenly it's September with highs of 65 degrees and clear crisp skies. Before long, the leaves will turn and drop.

Where did the summer go?

Luckily for us, our vacation comes at the end of September and we chase the summer south, extending it through early October.

One of the greatest things about this summer was the food. I had more amazing meals than I can count. . .

Dimitri's Mama made the most amazing Southern Dinner--ribs, sweat potatoes, fried okra, collard greens, spaghetti, corn bread, salmon cakes, andouille sausage, green beans, sweet tea and for dessert, an oreo ice cream pie. Gee whitakers.

Brunch for Tom and Casey and the gang. Homemade everything: strata, cinnamon streusel muffins, home fries, cantaloupe and blueberries from the farmer's market, coffee and mimosas.


Shrimp for my first shrimp tacos. Holy cow were those good! The secret was in the sour cream--mixed it with a little mayonnaise and the juice of one lime. Amazing.


The worst part about losing summer, is losing the farmer's market. We have another month and a half and then no market for 7 long months.

Fall Loveliness

I might also be embracing fall with a family walk--me, D and L.P. If fall weren't the lead in to winter, it would be my favorite season. Because, seriously, what's prettier than fall trees?

or funnier than kid designed pumpkins? tres adorables!

Holy Fall Cooking!

I am embracing Fall with open arms and food. Loads of soups. My first first chicken pot pies from scratch. Cranberry bread. Brussel Sprouts. Catatoes or mashed parrots--Dan's awesome combo of mashed potatoes and carrots.

the handsome husband denuding the brussel stalk.

How pretty is that? I was super proud. If you ever make chicken pot pies, steal this crust recipe. Fill however you like, but this crust is awesome.