Only Sweaters Required: a Thanksgiving Story

autumn joy green shows full plant more                                                                                                                Unknown to the woman and man, it was to be their last good Thanksgiving. While she sifted through cookbooks for new side dish and dessert recipes, he planned the main course. Menu was written, shopping list compiled, and ingredients purchased.

Fall weather in their northern location was typical. Rain and winds had brought down most of the yellow and orange leaves. Halloween delivered a few lazy flurries. Beyond the French doors, the Autumn Joy plants in the garden provided a natural tracking device for the unyielding progression of the season. Summer buds of green turned to pink flower heads, which every day bled into a darker tone of red. Seeing the perennials had already turned a deep shade of crimson, the couple regretted that hope of a warm day had surely passed.

autumn joy red

Thanksgiving dawn was hopeful. Temperatures outside continued to rise, and the baking oven warmed their home from within. Eat outdoors on Thanksgiving? Unheard of for that location! In smiling agreement, they readied the terrace: swept leaves from the table and chairs, added a tablecloth, lit the chiminea. Only sweaters required.

Dinner was savory and dessert was sweet. Red wine matched  the Autumn Joy’s blooms. Reflecting on a few remaining leaves, the sun began its descent beyond the tops of trees. Slight breeze, crackling fire, and easy conversation. Sundown lowered the temperature, moving them closer to the fire, while shrugging into jackets. When the addition of a new log was insufficient, they finally relinquished their claim on that remarkable Thanksgiving dinner.

The view from frosty French doors the following morning offered a scene of white. A weather front had produced heavy snows, and autumn changed to winter overnight. The world had turned cold and stark, with sharp edges of ice. Shrouded in a pale cloak, the Autumn Joy had given in to the ravages of the seasons. Winter would remain, and wishes otherwise would go unanswered.

Sedum Autumn Joy Herbstfreude in winter snow with grasses & Rudbeckia seed-heads

Magic from that day is gone, but not forgotten. The warmth of their world is remembered. No longer sharing that kitchen, that terrace, that garden, the memory still connects them.

~ Becky ~ 2018

Memory Won’t Fail if You Eat Your Kale!

 

The weekend has just begun, and I’m already thinking about Meatless Monday! Temperatures here in Texas have climbed way too high for the beginning of June, so I definitely won’t want to use the oven. Simmering a covered pot on top of the stove seems like a good option.

Did you eat kale as a kid? I never did, even though my father was a prolific vegetable gardener. Maybe it doesn’t grow well in Michigan? Not sure. After buying a bag of the green stuff a while back, I then had to figure out what to do with it. I settled on a vegetable gumbo that worked with other ingredients I had on hand, and it turned out quite tasty! My kale was the curly type, but I’m sure that tender baby kale would also work well and cook even more quickly. The texture of the end result would just be a bit different.

If you don’t know much about kale or haven’t tried it lately, you might want to consider some important health implications. This NPR  article (also available on the site as a podcast) tells us that people who eat leafy green vegetables every day (like spinach, kale and collard greens) appear to have slower cognitive decline rates. That’s good news, and now we just need to come up with more interesting ways to eat them! Try the following recipe, and I don’t think you’ll be disappointed. Make it as spicy or mild as you like:

INGREDIENTS (amounts are up to the cook:)

  • Kale (chopped)
  • Red bell peppers and/or tomatoes (diced)
  • Okra (sliced)
  • Celery, onions and/or garlic (chopped/diced)
  • Bean choices – black, red, or even garbanzo
  • Corn, if desired
  • Vegetable bouillon cube or stock
  • Spice choices – pepper (black and/or cayenne), celery salt, paprika, thyme, oregano
  • Water and/or stock to cover veggies
  • Rice (optional)

Cook on high until the mixture starts to bubble, and then turn to low and simmer until the kale is tender. Add more water or stock during cooking if needed.

Serve over cooked rice…or not!

 

If you’re cooking for kids and haven’t yet convinced them about the wonders of kale, you might also try making roasted kale chips as a fun family activity. There are many recipes to choose from on the Internet!