Sunday, September 12, 2010


Last week's Hurricane Earl, our first of the season, did a no show here in the valley, choosing instead to steer off it's expected course and honor the eastern coast with a visit. While they experienced wind damage and power outages, we had merely a windy, wet day no worst than we would normally get this time of year. Hyped up for a real storm and not wanting to be caught with our pants down this time, we were prepared... all the garden and patio furniture was either put away or tied down tight, our meat was relocated to the bottom of the freezer, the flashlights and the cell phone recharged, and lots of water was drawn for drinking, cooking and flushing. When the storm passed us by with nary a bluster and only a flicker of lights, we were left feeling a little bored and let down. While the forecast hurricane brought little excitement to our part of the valley, it did bring cooler fresh air after a week 35 + degree temperatures hot enough to melt the tits off a polar bear.

I had my first deer sighting of the season while returning from my morning walk...there were two (and I almost missed them so there may have been more) that crossed in front of me but I had been looking down and just happened to look up at that instant. I had my earphones in so I didn't hear them, a reminder that being "wired" is not always a good thing. We miss so much of what is going on in the natural world around us. I will be doing more of my walking "unplugged" in the future.

I ate my first "hot" apple of the season, swiped from the neighboring orchard on one of my walks. Gasp! ...I know... I know...I'm on a spiraling descent into the fiery pits of Hell but don't despair for me... as my daughter always says, "That's where all the interesting people are."

Always thinking of my stomach, I enjoyed my first corn boil of the season, late I know, but it was just too hot before now to enjoy it ...and I had my first taste of BORSCHT. I have heard people say how good it is so I decided to use some beets from our garden and give it a try. It didn't disappoint and I will be making it again.


2 c. beets (canned or cooked & peeled)
1/2 c. carrots, peeled & cut
2 c. beef bouillon or broth
1 tbsp. vinegar
1 tbsp. dill weed

1 tsp. dill weed
1 tbsp. sour cream per serving (opt.)

I cooked beets from my garden the day before. Wash beets and cook in water until tender, drain and run cold water over them. The skin will easily slip off. Refrigerate until you are ready to make your soup.

Cook carrots in bouillon. Do not drain but allow to cool enough so you can puree the mixture in the blender. Blend in portions...some carrot/bouillon along with some beets, pour into soup pot and repeat until all the carrots and beets have been pureed...If you don't have a blender, mash with a potato masher. Add vinegar and dill weed. The pureed version is very elegant. Reheat soup ladle into bowls and top soup with 1 tablespoon of sour cream. Sprinkle with 1/4 teaspoon dill weed. This soup can be served hot or chilled.

Don't try this one on kids unless you are wearing head to toe protection. I offered it as "Christmas Soup" to my daycare kiddies after first setting the scene by singing Jingle Bells with them, but I couldn't pull the wool over their eyes this time. The one little guy I expected not to eat it did while the rest balked. The baby spit out the first spoonful and sent the second one flying hence the warning about full body protection. Lets hope the Tomato Orzo soup planned for tomorrow goes off better than the Borscht.


  1. Your first Borscht!?!?! It's a fave around here. Glad you liked it.
    Bon Appetite, jj

  2. Yes, the deer will be getting more visible as their rut season draws closer --

    In regards to your borscht recipe -- I'm not a big fan of beets -- but it does look delicious. Maybe I'll have to try it. :)

  3. Mom, here's the ultimate borscht recipe for a chilly winter's night:

    (PS. I've added potatoes, too, which is good. And use onion instead of leeks)

  4. Thanks Grace. I did check it out and it sounds delicious. I saved it in my recipe folder so I can use it the next time.