Fall Fever

Early October, how can that be? On the one hand, our weather is doing it's usual flip-flopping between seasonally appropriate and boy-it-still-feels-like-late-summer-ness, which makes it hard to wake up every morning and immediately feel the presence of Fall. On the other hand, no matter which side of the coin the day falls on, it's still much cooler and more pleasant than it was a couple weeks ago, which makes everyone feel a little antsy, wiggly, sir-crazy... whatever you want to call it. Is there such a thing as Fall Fever? Because I think we have it.

For the kiddos, this energy usually takes them out to ride their scooters in the driveway, climb the gigantic overgrown bushes around the house, or dig in the sand. For me that usually leads to a little still and quiet to finish up whatever I was in the middle of when I sent them outside. But what if Mama is also feeling that autumn restlessness?

Yesterday, it meant we all packed up and went to explore a new space in our neighborhood, meet a friend, have a picnic lunch, and get out.

We were completely immersed in the harbinger of Fall Fever, and immersion is just what the doctor ordered- we came back home sticky, wind-blown, and at peace... at least for the rest of the afternoon. But then, we all know that sometimes the best 'cures' are the ones that are simply made of sunlight, breezes, a new place to run, and a Mama out of the way (though close enough to snap a few pictures... and come to the rescue, if needed).

39/52

 A portrait of my kids every week for 52 weeks.

Henry watching a trail of ants, looking so small even though he's getting so big.

Audrey in her hoodie for the first time this season, despite the fact that it really wasn't that chilly.

Right Now

Right now, I'm loving...

...a weekend that was rainy, then sunny, then chilly until the sunrise; a weekend that was full of outside play, time with Daddy, apples and prickly pears, pie and soup; a weekend that was peaceful, productive, filling and recharging.

We bid farewell to September this weekend with our first box of fall apples from the co-op (bound to be applesauce, almost the whole lot of 'em), a "hayride" on the giant pillow behind Daddy's lawnmower, and every possible meal out on the picnic table. It doesn't feel like today will be the last day spent before we welcome back October, but with mornings starting out in the high 50s it's easier to believe! 

So today, adieu sweet September, I can't believe you're already on your way out... how time flies, so bittersweet! Thanks for the rain, the break (finally) in the late summer heat, and the beautiful, beautiful weekends.

May we all find something to be thankful for amid the bittersweet. Happy Monday!

This Moment

Playing along with Amanda today... in her words: 

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

Yesterday, in Photos

 

'Stuffed Hatch Chile' Orzo

I was going through our co-op share this past weekend and it hit me- another reason why I love the Fall... hatch chilies! But one can only stuff them and wrap them in bacon so many times without drawing rolled eyes at dinner, yes?

So what about making that beloved dish into a pasta side? Like maybe orzo?

Oh. Yeah. And I totally did. Here's what I had:

Orzo in the style of Stuffed Hatch Chilies

Recipe is per one uncooked cup of orzo, so determine serving size based on 

package prep recommendations. 

1 box/package orzo pasta

small hatch chilies (one chile per cup uncooked pasta)

 chicken broth (sub for water called for per package cooking directions)

olive oil & butter

roasted garlic cloves (2 per cup uncooked orzo, or sub 1/2 tsp garlic powder)

smoked paprika (1/4 tsp per cup uncooked orzo)

salt & pepper to taste

fresh lime juice (1/2 lime per cup uncooked orzo, or sub 1 TBS white vinegar or pickled jalapeno brine)

cream cheese (2 oz per cup uncooked orzo)

shredded sharp cheddar (1/4 cup per cup uncooked orzo)

And here's what I did:

Split hatch chiles and carefully cut out seeds and veins- wear gloves! Hatch chilies can be both mild and hot,
and you don't want to handle one of the hot ones with bare hands, trust me! 

Finely dice the cleaned chilies. Saute chilies in olive oil and butter, melting in 2-3 cloves of roasted garlic
or adding in powdered garlic after 3-5 mins.
Once chilies start to soften add in orzo and toast a little, almost like you would with
arborio rice when making risotto.  Then, also like making risotto, add in broth, paprika, and
salt/pepper to taste. Stir until creamy and pasta is cooked. Add lime juice, cream cheese,
and cheddar.

Serve right away, as the combo of cheeses and the method of stirring
orzo as it cooks will make this pasta become gummy-ish as it cools.

We had our orzo alongside sticky apple juice glazed chicken drumsticks, which were a great balance to this tangy, cheesy pasta side. Plus, having hatch chilies and apple-something in the same meal made it really feel autumn-ish, which is just what we wanted.

Enjoy!

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A portrait of my kids every week for 52 weeks.

A few more from our rainy day- the first one since mid-June.