Friday morning. The end of a busy couple of weeks. Report cards were due this week and there is a huge sigh of relief when the grades and comments are finally submitted. Done!
Another thing that's done is most of the autumn colour. Those glowing red maple leaves are sparse on the trees and soon the last one will fall, whirled away by the howling wind and lashing rain we've been experiencing.
This paler version of leaves in the woods is now more dominant. With all the dreary weather, I've been feeling paler, too. One morning sunshine streamed in the windows to lift my energy. I seem to accomplish much more when there is sunshine, do you?
Christmas is not far away. I'm in favour of a slow run-up to celebrating the season. Anticipation and soul preparation are enhanced, for me, by waiting a little. So I watch what goes on around me, and I stand back, thinking, hoping, planning.
Last night I finished up two soft and pretty flannel nightgowns for two grand girls. A pair of cozy pajamas is on my worktable for the grand boy. What fun it is to prepare in this way.
Our new fireplace is taking shape. Tim framed it in, applied cement board, then stone to the surround, and drywall above. For the past two weeks there hasn't been much point in dusting, so I didn't. That will need to be done now that the primer coat is on, and the wall will be painted this weekend. He's working on a mantel, too, a live edge piece of maple. I think it will be lovely.
I signed up for an online course (free) from Future Learn, called "The History of Royal Food and Feasting" from the University of Reading in the UK. The first week was all about Tudor times, focusing on Henry VIII. This past week looked at Queen Elizabeth I's reign. I'm finding the course extremely interesting. Recipes are provided for participants to try. Above is a photo of my attempt at a Tudor "Tarte Owt of Lente."
The "Tart out of Lent" is so-named because it contains many of those ingredients forbidden during Lent - butter, cheese, cream, eggs. Another participant mentioned that she makes these tarts frequently as part of her job at an historic site. She suggested that some onion marmalade or mustard adds to the deliciousness of the cheese and cream. So I added a layer of onion jam to the crust before putting in the cheese mixture. It's not really like a quiche because the tart is lidded, and because it's not eggy at all, but very cheesy. And delicious. It didn't last very long around here.
This is the book I'm currently reading. Victoria's Castles - a bit of local history. I'm out of fiction just now, although I just re-read The Guernsey Literary and Potato Peel Pie Society, one of my favourite books. Do you re-read books? I find them comforting. In spite of knowing the end of the story, I still delight in the characters' thoughts and actions.
I'll leave my ramblings here, for now. The sun is shining in the desperately-needs-washing window and I have a pair of little boy pajamas I'd like to make progress on before going to teach my afternoon classes.
Are you beginning Christmas preparations? I'd love to hear.