Charles Phoenix's Cherpumple: The "Monster" Pie-Cake

Gazing

It makes me very happy when family comes to visit and find magical visions to capture in our surroundings.



photos by Thomas Hammond

Parasol Days

Polka dot parasol bounces along the pathway repelling droplets falling through the autumn mist

Golden foliage pales and drops piece by piece to the soggy ground

Sleepy heads dodder groggy to the breakfast room; boot clad, slickers glisten, daylight softens, eyes awaken

Sunny side is not up today

Bird Season

It's just around the corner, well actually, it's always bird season here at Claude's Cove. Whether we're watching Herons and Hummers or Cardinals and Crows or the phenomenal Pileated Woodpecker, there always seems to be an abundance of bird life to fancy our bird-watching pleasures. We have a breathtaking natural habitat that invites those who will to stay with us year round if it suits their nature.

Although you know that what I'm really getting at is the big bird of the year. I've been racking up points to get the Thanksgiving turkey to share our thanks with the family. I've been poring over page after page of the latest Bon Appetit's Thanksgiving special issue and testing recipes for sharing later. My autumn treat to me was the Lee Brothers' 'Simple, Fresh, Southern' cookbook, a valuable addition to my cooking library. Last year I served the Pimento Cheese Potato Gratin, which I think rocks and have made a few other times. This year I will harvest some of brother's collard greens from the great greens patch and make Collard Greens with poblano chiles and chorizo. We've already tested that one and guess what, it rocks too. It is a new spin for me on greens and southern food.

The Lee collection of recipes accentuates good vibes of the south and they don't seem to have any qualms about admitting that this is a vital part of their background.

Easing in to my favorite holiday time of the year, best wishes to everyone for Peace, Prosperity and Comfort and safe travels to your destinations far and wide.


painting- Golden Winged Decalia


French Hens

To the Bat Cave!

Finally. A day to run away to the hills and Apple Valley, to our favorite places that mark Fall and all that goes along with it.

Summer's last tomatoes



Sugar pie pumpkins waiting to be carved and baked into deliciousness.



Ghoulish blue-gray-green pumpkins stacked like zombie heads in a giant wooden box.



turban squash. acorn squash. butternut squash. spaghetti squash.



Fashion plate lady Scarecrows parade, wink and wave in the crispy Autumn glow as passersby wander into a melodic emporium of craftiness and good cheer. Elixirs of freshly pressed cider refresh and begin the Happy Hours of escape to Hickory Nut Gorge and it's magical mood of a perfect Fall day.



A tiki bar hideaway awaits with more refreshment and riverside exotica and conversation.

An all-day date with my favorite guy, piles of fresh mountain produce and a few silly souvenirs to satisfy our whims. Autumn at it's best.

October Fest

October

cool cool rain.. flannel..fleece..corduroy
black cats. scarecrows. family birthdays
Happy Birthday Sarah, Victor and Jim

blankets
warm rich colors red russet orange yellow ochre rust sanguine
mulled cider. hot toddy
sitting inside on a cloudy fall day sipping soup and hot tea
the feel of a soft flannel shirt

Oh, no, I'm not ready for cold cold weather...we have baked all summer, please, oh please give us our properly allotted Autumn. The days are already short, the air crisp and nippy in the morning and the evening. Let there be days of soaking up warm sun while picnicking on a mountain ride.

painting - Aubergine Apparition

A Chili in the Air..

summer wanes. cool nights. windows open. apples. pumpkins. pies. drives in the mountains. apple cider. tailgating. state fairs. autumn colors. mums.

chowders. stews. planting the winter garden. collard greens, kale, turnip greens, mustard greens, lettuce, parsley. raking leaves.

September

I think it's time for some chili.

White Chicken Chili

2 TBS. Olive Oil
1 medium Vidalia onion, diced
2 jalapeno peppers, diced
3 garlic cloves, minced
1 cup sliced mushrooms
1 can diced green chiles
1/4 cup chopped fresh cilantro
1 cup tomatillo sauce
3 cups chicken stock
3 cups diced cooked chicken
2 TBS. cumin
1 can cannelini beans, drained and rinsed
1 can white hominy (Maiz Pozolero), drained and rinsed
Juice of 1 lime

In a Dutch Oven, saute onion, pepper, mushrooms and garlic in olive oil until onions are translucent. Add green chiles and cilantro and stir to blend. Add Tomatillo sauce, chicken stock and cumin. Stir well and add cooked chicken. Add beans and hominy and lime juice. Stir and simmer for one to two hours. Serve garnished with avocado, roasted red peppers and cilantro.

Enjoy!