Turning Leaves

Roasted Vegetable Bread Pudding 1

Okay, not really. We got a couple of days of morning fog and some breezy afternoons, but it’s still quite lovely and warm, and we’re at the peak of harvest. That’s as touchy as Autumn gets for early September. Fortunately. We think of our friends who were flooded out in Bridge of Allan, or so hot in Iowa and Ohio — or flooded in the Southeast, and are sympathetic. And grateful for what we have, and even for our circumstances. Better to be safe and dry and at peace – though homeless – than to be otherwise.

Still, there’s a bit of curling to the edge of the leaves, and it’s only dimly light at 6 a.m. — the last of the recalcitrant have finally started school with this week, and the year is beginning to turn. Time for some hard squash.

Roasted Vegetable Bread Pudding 2

We usually make this as a Thanksgiving side, but it’s so tasty – and economical, as you use quite a few leftovers – that it’s good to make again and again. We’ve made variations using sausage, sweet potato, and leftover naan as fillers, with a sharp cheese and broth instead of milk, or a variation using the delightfully sweet Delicata instead of butternut squash. This time we used butternut, kale, mushroom, carrots, and creamy curried corn, just to add some variation. (The corn was the leftovers from a big pot of fresh corn chowder made with coconut milk and curry – which we appear to have forgotten to photograph and blog. Oops! The creaminess made itself manifest, and was really, really tasty.)

Roasted Vegetable Bread Pudding 4

While we made a large pan, we’re eating it as quickly as possible, since tomorrow we’re embarking on the 21 Day Vegan Kickstart and neither eggs nor feta are on the menu for awhile. The Vegan Kickstart is sponsored by the PCRM – The Physicians Committee for Responsible Medicine. This is a body devoted to providing common sense alternatives to medication and medical care – by caring for oneself at home… which simply means eating well, drinking a lot of water, exercising, and sleeping. Simple cures are the cheapest! And this time, we hope the best. (This kickoff is a great prelude to the Vegan Month of Food<, which is in October; if you’re REALLY TRYING to be healthier, it’s best to start these things with a support group. And, possibly, a chef.)

Pleasant Hill 150

Meanwhile, we hope you’re enjoying the last gasp of summer, are looking forward to changing temperatures, good books, films, games, and the fine company. We’ve been concentrating on old card games lately, and an eighty-one year old friend is teaching us to play Spite and Malice. There’s something particularly hilarious about a relatively sweet person insisting you must play Spite & Malice with her, but we’re enjoying it. It’s good to drag out the games every once in awhile – after all, there’s more to life than watching other people play.

More dispatches as the week goes on.

7 Replies to “Turning Leaves”

  1. Spite and Malice! I used to play this with my grandmother every friday night for about 2 years in the 1970s. (We called it Hate & Malice because that is what her mother called it.) We were reminiscing about it recently and neither one of us can remotely remember anything about how to play.

    I was not surprised to hear you were learning from 81 year old… a spring chicken compared to my 96 year old grandmother!

  2. Mmm you guys’ savory bread pudding always looks amazing–I really need to get on it one of these days (maybe when it’s not so summery)! Can’t wait to see what you cook up during the vegan 30 day challenge!

  3. We’ve had so much humidity down at the other end of the state, I say bring it with Fall! As for squash — we’ve been enjoying spaghetti squash which we’re fairly new to. Tossed with some lovely tomatoes, basil, garlic, and olive oil, it is quite refreshing. 🙂

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