On Saturday, as we watched the rain pour down and listened to the wind whipping around the corner of the house, I took down the Halloween decorations.
It was a weekend of endings: Friday was also the last pickup for the season at my CSA, and after my neighbor delivered my share (completely taking me by surprise because he rang the doorbell and it wasn't yet time for the trick-or-treaters to arrive), I found myself missing my farm already, wishing that I'd gone for the last pickup myself, to say goodbye.
This year we (or maybe I--it was definitely a planning process that I drove) decided to go to Disney for Thanksgiving; my daughter is the right age to appreciate it, and my son hasn't yet outgrown his sense of wonder, and I figured it would be a good way to try out time to ourselves for a holiday (which we almost never do). And I'm looking forward to the trip, even though Disney still feels a little overwhelming. But taking down Halloween without looking forward to Thanksgiving felt strangely depressing, even though I don't love hosting that meal. Because in a way, that meant this really was the last harvest week.
I'm considering starting to bake cookies for Christmas, even though I'm also considering swearing off sugar again.
Have you ever spent a holiday in a nontraditional way? Did it change your anticipation for the holiday at all? Do you already have plans for this years' holiday season?
Not sure what #MicroblogMondays is? Read the inaugural post over at Mel's blog which explains the idea and how you can participate too.
There's a lot of fall packed into this dish: kale, apple cider, pumpkin seeds, and the nutty taste of browned butter.
4 T. unsalted butter
1 lb. chicken, cut into 1/2" pieces
salt and pepper to taste
1 head kale, stems and leaves chopped separately
1/4 c. pumpkin seeds
1/4-1/2 c. apple cider
Brown 1 T. butter for the kale. Add garlic and saute until fragrant. Add kale stems and saute until beginning to soften, about 5 minutes. Add pumpkin seeds and saute until just browning. Add kale leaves and cider and saute until wilted.
Rinse and pat the chicken, and sprinkle liberally with salt and pepper. In a separate saute pan, while the kale is cooking, brown a few T. butter for the chicken. Place into the butter and
allow to cook for two minutes without disturbing; turn over and cook for
two more minutes. Check for doneness and cook additionally if