It is Apple Festival weekend, the start of the fall season for me. Although all is still green outside, my heart is ready for colorful leaves, pumpkins, football games, wearing sweaters on cool days, and warm comfort food. This week I was delighted with the cool mornings, and amazingly was able to capture a visiting hummingbird making the rounds of my scraggly verbena and petunias. Lovely, isn’t she?
She stayed long enough for me to get several photos, most came out blurry but this one was clear enough to see her well enough.
The garden continues to give me more tomatoes than I have ever had in one season my entire life! The little acorn squash got some orange color, so I picked it.
The one I picked a couple of weeks ago continued to ripen, so I thought the two together might be enough for a side dish for a dinner. The larger one is only the size of a tennis ball.
I cut them in half, and they were both indeed ripe.
Next I scooped out the seeds.
They were placed cut side down on a baking dish, and baked at 350º for an hour.
When done, there was a bit of browning, and the squash was soft.
I scooped the squash out of the skins, added a bit of butter and seasoning, then topped them with a bit of Parmesan cheese for the plate. We ate all of it in one meal, alongside some seared pork chops.
I was complaining about this stupid orchid a couple of weeks ago that has buds but refuses to bloom. Reader Cindy suggested I put some banana peels on the roots, and using an ice cube once a week. I am ready to try anything at this point, LOL!! I put the extra peels in the freezer so I could change them out, defrosting one at a time. It’s been two weeks and no progress on the buds. I’ll keep this up until I run out of peels, which will be about a week more. Then I’ll just add some more of the orchid potting mix I have in the supply cabinet and see if that works.
Needing the banana peels meant baking some of my Banana Cinnamon Bread, just a normal banana bread recipe with a tablespoon of cinnamon added. Yes, a tablespoon. My Sweet Babboo loves cinnamon. I doubled the recipe too, so I could get two loaves instead of just one.
Meanwhile, the garden yielded a boatload more tomatoes. I packed up a couple of take-out containers and gave them away in the past few days as I saw friends at meetings. I still have lots more to come, and it is September!
I got my state fair entries together this week. It took four hours for me to make decisions and get the photographs printed and mounted. We are limited to five, and it was really hard as I had two years of photos to consider! You know me, that meant thousands of photos to choose from. I love the bird in the evergreen, which will go into wildlife in natural settings in color. The bird on the top right will be in the same category in black and white. The lady slippers will be in flowers, the apples for agriculture, and the one on the lower right will go into landscapes.
My Kitchen Wreath from Autumn Jubilee of 2019 will go into the wreath entry. It qualifies as it was after the 2019 Fair, and there was no fair in 2020, so the entries can cover two years.
I have my entries for quilting, crafts and senior categories all together. They fill my largest suitcase!! All are quilted, sewn, embroidery, and wool applique from the past two years. All total, I have 23 entries.
I’ll be working the quilt take in table tomorrow morning for the fair, and I am so excited that the fair is on again. I still have to finalize the recipes I will be cooking for the five cooking competitions I plan to enter, and write them up on the proper forms. I can hardly wait to have a corn dog or two and maybe split a funnel cake, see the exhibits, visit the Mooternity ward, see the livestock and the shows, work the heritage log cabin quilting booth, and just drink in the fun of the fair. There is nothing like it.
What are your plans for this week?