For a fleeting period of time it was drizzly and moody autumn-almost-winter here in North Carolina. Out came the extra comforter, the slippers, and the belly-warming meals. But now we’re back to bright blue, sunny + hot, sweating under the blanket we keep forgetting to take off the bed.
Sing a song of seasons!
Something bright in all!
Flowers in the summer,
Fires in the fall!
— Robert Louis Stevenson
North Carolina generally dances to its own finger-plucked tune for juuuust about everything, and seasonality is without exception. Yet, I’m beginning to sense that the intense summer sun is finally fading.
No less humid, mind you, but I welcome any respite offered. Then again, with the decline in daylight hours comes the decline of the harvest. Our fresh Celeste figs + yellow pear tomatoes already slipped away, and the basil is soon to follow. Sure will miss those summer garden gems.
After weeks away, meals at home are always that much more appreciated — even if it’s frozen, container-shaped leftovers. Don’t you agree?
Lucky for us we had two generous servings of Grandma Marie’s split pea pork hock soup my mom sent us back to NC with many months ago, quietly waiting in the deep-freeze to provide comfort, memories of home + family, and brightness to an ominous-looking afternoon last weekend. Even luckier is that soups like this get better with time, and reheat very well.