Welcome to November! It’s hard to believe that we are already heading into the eleventh month of the year. Thanks to some cool, windy days the leaves on the trees are now a patchwork quilt of color gracing the lawns. About six weeks ago, we made our yearly trip over to Waubonsie State Park to walk the trails. It’s become one of the things I look forward to most about fall. A cool morning, hiking under the canopy of trees, the crunch of leaves and fallen acorns under our feet. This year we were a little early for the color, but it was no less beautiful.
We’ve been busy in our neck of the woods. This time of year means soaking up the goodness of fall and all our favorite traditions that come with this season…apple crisp, caramel apples, football games and the bit of coolness that is in the air.
October also held a much anticipated getaway for my husband and I. Along with some wonderful friends, we made the trip down to Mexico to spend a few days soaking up the warm sunshine. It was the first time we had left our boys for any length of time, and while I was nervous about leaving, once we stepped on that plane it all melted away. The time away was good for all of us.
This post is HEAVY with pictures, so I will keep my words to a minimum. Most of these are from a memorable day trip my husband and I made over to Isla Mujeres, a short ferry ride from where we were staying. Highlights included coconut ice cream, fresh pico de gallo, guacamole and drinking coconut water straight from the coconut. Hmm….no surprise those are all food related. I was so glad to have my big camera long for the day. The colors, people watching and atmosphere were truly inspiring.
Well, here we are, just a couple of days officially into fall. Signs of the season are showing a little more each day…changing leaves, cooler temps and earlier sunsets. Talking with a friend yesterday, she voiced her sadness over the end of summer. I told her I was in agreement. Reflecting back on the last three months, apart from it feeling like the fastest summer on record, it was also quite memorable.
A part of this past summer, that will most certainly hold a place in our memories, are the chickens that joined our neighborhood. It was a long time dream of a good friend, to raise her own, and to everyone’s delight, it was finally realized. The small, but noisy, chicks arrived at the end of June and quickly made their presence known. Soon, there was a regular flow of children making their way down the block to visit ‘the girls’.
My boys and I had little experience with chickens, but found ourselves quite mesmerized by them. Their funny ways of pecking, stretching their wings and rate of growth became fascinating dinner conversation. Out of the entire summer of busy-ness, running boys to practices and activities, some of the most relaxing moments came at the end of the day, sitting under the weeping willow tree with my friend, as we watched ‘the girls’ meander around her yard. We observed their funny personalities, who seemed to be the most in charge, who might lay the first egg, who was the best at catching grasshoppers. Mindless conversation that left me relaxed and refilled as I wandered home each evening with the setting sun. Yes, I will most certainly miss these moments of summer.
While eggs were certainly part of our regular chicken observations, these breakfast burritos have been on our list of favorites for some time. In line with the simple eating we love, these burritos can be filled with a couple of eggs and any veggies you may have in your crisper. I especially love it with green onions, poblanos and chopped tomatoes. Of course there must be avocado and salsa on the side too.
- Eggs, at least 2 eggs per burrito, scrambled
- Flour or corn tortillas
- Various veggies--green onions, chopped tomatoes, peppers
- approximately, 1/4 cup shredded white cheddar (optional)
- Kosher salt & freshly ground pepper
- Avocado, sliced (optional)
- Salsa (optional)
- Melt 1-2 teaspoons butter in skillet over medium high heat.
- Pour eggs into heated skillet, stirring occasionally, cook eggs.
- When eggs are half way cooked, add vegetables and cheese if using.
- Continue to stir gently until eggs are fully cooked, season to taste with salt and pepper.
- Place eggs on warm tortilla and roll.
- Serve immediately with avocado slices and salsa.
“By all these lovely tokens September days are here, with Summer’s best of weather and Autumn’s best of cheer.”
–Helen Hunt Jackson
A couple of weeks ago, as I strolled through the farmers market, it occurred to me that we’ve hit the sweet spot of summer eating. Vendors booths were overflowing with tomatoes, peppers, onions, potatoes, mixed greens, beets, watermelon, along with a variety of squash and zucchini. The approach of fall couldn’t be missed as baskets of Gala apples, Golden Delicious and early pumpkins were spotted too.
Are you back to school? Today marks the beginning of our school year. We’ve done the school supply shopping (does anyone else feel like that’s just a scavenger hunt gone wrong?). Each boy is sporting a new pair of shoes. It’s the beginning.
(a little throw back to our early back to school days and today…we’ve come a long way)
I had to laugh when I read the most recent circulating post by Jen Hatmaker. I’ll admit, a few similar thoughts have crossed my mind in the weeks leading up to this first day. We’ve enjoyed our time together, but the closer this date crept on the calendar, the more I could see it was time. A few more scuffles between brothers, less interest in the swimming pool and other activities that had kept us busy the last couple months. It’s time for catching up with friends, getting to bed a little earlier and finding our routine again. After all, there’s plenty of things to look forward to as fall creeps ever closer. Football season, apple picking, jeans, sweaters….*sigh*…..Yes, I do believe I am ready.