Season Change in the Air

I’m up at 5am normally, As soon as it gets light I head out to feed the masses with the supervision of my dogs. These last few mornings the lake breeze has been stronger and cooler and a sweater over my short sleeve T was necessary. I can feel the season changing. So can the critters.

These are the mornings of the year when the animals begin to feel frisky, at least on dry mornings. They’re kicking up their heels, they’re hungry all day, and the boys hormones are taking over. We’ve probably got about seven to ten weeks of rain left before our months of drought begin. For now everything is green and lush, the mountains look like heaps of broccoli. Then the green fades and the brown starts to really take over by late January … and another year passes.

Afternoons bring 78 to 82 degree temps so our days remain gorgeous. I continue to profess that the weather here in general was one of the biggest factors in my decision to live here. Allergies have plagued me this year but having discovered the candied ginger cure I am now without allergy symptoms. If you try ginger for yourself, or any of the other natural foods high in antihistimines, just remember that antihistimines are water soluble, like vitamin C. Keep eating it three or four times a day so your body can squelch the irritants. Finding this little lifesaver was a miracle for me.

I’m experimenting with moringa and purslane right now. Moringa is said to be the ultimate superfood and that if you had no other protein, fruit, or vegetable, you could still live and be healthy from just moringa. I want to make some teas combining moringa with other things like the guava, lemons, and oranges I’ll have in a few months, and maybe even dried mango. And a moringa infused oil which is good for your skin as well as with spices and ACV (apple cider vinegar) as a salad dressing. The purslane is more for adding to salads or stews. My goal is to grow more things that are unconventional but super healthy. Mexico abounds with fresh fruits and veggies that I can get at any open market so I’d rather grow the things I don’t see so commonly,

Cooler weather also brings out the cook and baker in me. Time for pies and soups; chicken and dumplins, broccoli cheddar, apple and cherry pies, squash bisque, and really good chili. I think spring is my favorite season but autumn runs a close second. The house always smells so delicious with things cooking. Maybe I can find some little tart pans and make them for the market too. Every thought is a segue into another idea.

Time to give my brain a rest and kick back for the evening. Maybe my musings have given you some ideas too, or at least some good autumn memories.

Blessings!