I received this beautiful photo today from Marlene in Hardy, VA. How about that butterfly in the sunflower blossom? Although we are officially in Fall, it sure felt like a hot summer day today and that was in Pittsburgh, Thanks Marlene for sharing your vibrant and colorful photo.
My friend, blog follower and frequent commenter, Sue R, told me she saw some Chrysanthemums that looked like Cauliflower. I said, WHERE?
She couldn’t remember exactly but I know she sent me here somehow. I found them.
There they were right on a front lawn. I couldn’t believe it. Thanks Sue!
and I did get out of the car for the second shot. Are these the ones you were referring to. Sue?
Yesterday I photographed a few scenes in the drizzly rain. I posted Pittsburgh Autumn in a Dull Light.
Today it was bright and so I returned to the same spots. You can’t see how windy it was.
Thinking about how light affects the mood, color and feel of a photograph.
Today’s shot of the Homestead Smokestacks
and Three Red Trees
and look what happened on my way home? CLOUDS! Lots of clouds arrived in about fifteen minutes time.
Time to ward off the chill. Make soup.
Today’s post a compendium of past blog posts featuring soup. Photos will be familiar if you’ve followed since the blog started.
the rinds of cheese (see Soup Bones above) are key to this Minestrone.
From the BEST RECIPE COOKBOOK of by the editor’s of COOK’S ILLUSTRATED Minestrone recipe
2 small leek washed thoroughly, white and light green sliced thin crosswise
2 medium carrots peeled and cut small dice
2 small onions peeled and small dice
2 medium celery stalks trimmed and cut small dice
1 medium russet potato peeled and medium dice
1 medium zucchini trimmed and medium dice
3 c stemmed spinach leaves cut in thin strips
1 can (28 oz) whole tomatoes packed in juice, drained and chopped
1 Parmesan cheese rind about 5×2 inches
1 can cannellini beans drained and rinsed, added last 5 minutes
ground black pepper
at end add 1/4 c basil pesto or 1 T rosemary mixed with 1 teaspoon minced garlic and extra- virgin olive oil
Bring vegetables tomatoes and 8 cups of water, cheese rind and 1 teaspoon of salt to a boil in a big soup kettle or pot.
Reduce hear to medium low simmer uncovered, stir occasionally,until vegetables are tender but still hold their shape about an hour.
Add beans and cook just until heated through about 5 minutes. Remove pot from heat.
Remove and discard cheese rind. Stir in pesto or Rosemary mixture if desired and adjust seasonings adding pepper or more salt if necessary. Ladle into bowls and serve immediately.
If you want to add pasta be sure to cook separately, drain and put in soup bowl, then ladle soup over it so it doesn’t suck up all the broth.
Do you have a favorite soup you make when the weather changes? Maybe you are firing up a pot of chili or stew.
This is a reblog- originally posted October 2009.
Red Currants and Red Raspberries their specialty, not to mention the gooseberries to make jam. Raspberry pies, and free raspberry sundaes. We roasted hot dogs over a fire, and marshmallows to make s’mores.
Autumn color in the Laurel Highlands of Pennsylvania is hard to beat. The barn was filled with the smell of apples.
In the Highland Park fountain. It was late in the afternoon.
Leaves swirling, their shadows moving along with the water flow.
Almost looks like a sidewalk, the stone bottom. It was hard to show the depth.
Leaves in water are different from blowing around, they’re stuck to the surface, weighted down.
I watched them for awhile, waiting for someone.