Last weekend, we had a fall drive with our car club up to the high country then down to the Lake James area. The colors were coming out nicely in the higher elevations. We drove around twisty roads climbing up near Mount Mitchell, enjoying the oranges and reds along the roadside.

Coming down, the vista was stunning in spite of the fog and overcast skies. This photo doesn’t begin to do the view justice.

There is nothing like driving in the mountains in the fall. I wish there had been more sunlight, these colors were lovely.

I know how you all love to see the old barns. This was the only one I was able to photograph while the car was moving. It sat alongside a small creek. There were a few others we saw, but the photos didn’t come out for one reason or another.

We had slowed down to make a turn, so I got more than one picture of it.

I have to share with you a beautiful tablescape created by a friend who had us over for dinner. She created a lovely ambiance on her covered patio, with beautiful scenery and a nice curtain to block the afternoon sun (and hide the neighbors). The temperature was perfect in the mid-70s with a very gentle breeze. We enjoyed cocktails in the wicker chairs with appetizers.

Then, we sat down to this gorgeous table. She loves to set a pretty table as much as I do. Fresh flowers adorn the end of the table where they can be enjoyed without getting in the way of conversation. Fall leaf confetti is scattered through the place settings.

Deep red placemats on a white tablecloth are topped with white china plates. Deep red napkins are held with candle rings, very clever! Note the salt cellar with the tiny spoon, each place setting had one filled with Himalayan Pink coarse salt.

We ate royally with her fried shrimp. She uses only the egg whites for the coating, then tosses them in flour for a light batter that was scrumptious, adding crunch while letting the flavor of the shrimp shine.

Recently, I went to an art quilting group meeting over in Brevard. Some of those ladies are longtime friends and like Japanese food as much as I do. So, before the meeting, we met for lunch at a local sushi place. I was in the mood for a tempura, so I got a Bento Box. Doesn’t this look divine? So many yummy bites on one tray. I ate more than half of it, and brought the rest home.

I brought the wasabi from my lunch home in a little container so I could make a dish that a friend showed me at a party last year. She uses wasabi to make a spicy mayonnaise to serve with cold asparagus.

Mix the dollop of wasabi with a cup of mayonnaise.

Serve the mayo alongside chilled asparagus.

This is a finger food, great for potlucks. Pick up a spear and dip it in the wasabi mayo. Yum!! You can make this as spicy or mild as you like by varying the amount of mayo you mix with the wasabi. My friend uses avocado mayonnaise, which adds another dimension of flavor.

Here’s how I like to eat it. I serve the chilled asparagus with cherry tomatoes, a dollop of wasabi mayo on top and goat cheese crumbles. It is colorful, flavorful and delicious!

Fall is a great time for baking and I am in the mood for pumpkin bread. If you haven’t tried my Pumpkin Orange Bread, click on the link to get the recipe. The orange zest enhances the pumpkin flavor without really tasting orange. It is wonderful warm out of the oven with a smear of butter. I plan to bake a couple of loaves today.

This coming week, I have two meetings and then a car club drive next Saturday for more fall color. The weather should be perfect. What are your plans for the week?

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