Oceanic clouds drifting heavily and slowly across the sky, and my head is forever in them – reminiscing, planning, stretching, yawning, embracing. Nothing speaks as many volumes to me as the dreamy autumn. The veins in the leaves are long and deep, golden and brown – the last examination of life before a wistful descent to the ground. Upon the rendered constellations of leaves I like to sit and ponder the extent of the year thus far. I am much philosophy this time of year. I am much pondering, much wondering, much questioning, much relating, and always aching for more. Amid the crisp atmospheric eternity of autumn I cradle possibility and nest with circumstance. There is much gold and plenty release.
I delight in life’s details when the clouds are moving too quickly for meditative focus. The darkness in the morning, the darkness in the evening, the gradual need for heat. The dog’s shadow when we walk together, the murders of crows overcoming the flocks of doves. The surprising prick of an unexpected frost from Canada on a high and clear night (tonight). The netting and embrace bestowed upon our tomatoes because we want them to live if they still have time. The slow and methodical uprooting of other garden dwellers as their time has come. Our winter varieties welcoming the frost as though old lovers, mixed truthfully across a backdrop of decaying hues. The decreasing of days, but the heightening of energy. The line is never truly drawn. Our gratitude is a permanent reaction.
“Autumn…the year’s last, loveliest smile.”
– William Cullen Bryant
- 6 tbl coconut oil
- 1 / 4 cup sugar
- 1 tsp lemon juice
- 1 / 2 tsp cinnamon
- 1 cup pumpkin puree
- 3 egg yolks
- melt coconut oil in a small saucepan and heat over medium heat, but do not boil.
- remove from heat momentarily and add sugar, lemon juice, cinnamon, and pumpkin.
- return to heat and add egg yolks, one at a time, whisking each in. the mixture will be thin at first, but continue to whisk over medium heat, 3-5 minutes, making sure to never boil. you're there when the mixture thickens slightly enough to cover the back of a spoon.
- remove from heat immediately, transfer to a jar, and allow to cool on counter. place in refrigerator 2 hours or longer to cool and further thicken the curd.
- dry:
- 1 1 / 2 cups buckwheat
- 2 tbl brown sugar
- 1 1 /2 tsp baking powder
- 1 /2 tsp baking soda
- 1 cup cooked quinoa
- wet:
- 1 egg
- 2 cups buttermilk
- 2 tbl melted butter
- butter/oil to grease skillet with
- to make pancakes: mix together dry ingredients in a large mixing bowl. in a separate bowl or glass measuring cup mix together wet ingredients and add to dry ingredients. softly combine until a batter consistency is achieved.
- grease large skillet and heat on medium high. working in batches, dollop batter onto heated surface. just as soon as the surface of the cake begins to bubble, flip. cook an additional 30 seconds - minutes, dependent on your cake size.
