Thursday, September 22, 2016


What's your favorite time of year?  Answer:  autumn.  There's nothing like it for reviving the spirits!  Not that they need reviving.  But IF they did, just hang on until autumn and everything will be fine.  As usual.

Here at Wellington autumn is first in evidence by the changing leaves of the Boston Ivy. Even before there's a nip in the air.  Next sign:  Andy's Nut.  And if you don't know what I'm talking about you're not a regular Blog reader.

Today when the old Hubster and I were coming back from a walk I noticed that one of the little "berries" from the Arbutus Marina had landed on this sweet little bench.  I love how this bench looks and send pictures of it to The Dot all the time.  She doesn't generally respond, but I know she must enjoy them because look!  It's especially lovely in autumn when the Boston Ivy that grows around it starts to change color.  And when the Arbutus Marina, as previously stated, drops its fruit right on there.

Autumn also marks the time you can start doing all these projects.  Here is a list of projects I'm planning to start:  organize my pantry; pick up embroidery (I'm going to do a whole post about this later, because it's very exciting); sew something; bake something orange; organize Family Gatherings; ride a horse; eat lots of extra food (an extra layer of fat is necessary if one wants to make it through winter).  So far I've done the horse one and the eating one.  And started the Family one.

I've also done a little match-making, much to The Dot's mortification.  But I think it might be going pretty well!  It isn't THE DOT!  SHE JUST GOT MARRIED!  I didn't write about the wedding on The Blog on account of that's someone else's personal business.  But I will just say this:  The Dot and Mr. Dot's wedding was one of the most fabulous days of my life.

Speaking of fabulous, isn't autumn fabulous?  Today I baked this raisin cinnamon-swirl bread:

It wasn't as hard as it looks.  I used the method where you just mix up a bunch of flour, yeast, salt, etc and then put it in the fridge.  When you want to bake you just pull a hunk out, shape it and let it sit for 40 minutes before baking.  No kneading necessary.  With this one I added raisins and then put some cinnamon inside.  Haven't tasted it yet, but I will in the morning.  I'll keep you posted.  Baking bread puts a little bounce in your step first thing in the morning, as soon as you wake up and remember you baked something the day before.

I plan on having a fantastic autumn and I hope you all have a great autumn too.