I suspect that every part of the world that experiences a spectacular fall can point to a very narrow time frame when the days are clear and the trees are ablaze.
We are there, right now, in my little town on the edge of the Pacific.
Saturday and Sunday were fall-perfect. Not a cloud in the sky, and plant colors so bold that Joseph would look in vain for a coat match.
The dog and I spent the afternoons wandering around. I took my camera in the hope of memorializing this last fall in Oregon. But Professor Jiggs is not the best artistic partner. We cannot wander far or tarry long. The aged dog will have his way. But I did get a few photographs I may share later this week.
Instead of coming home and taking a nap (as I slip into my siesta understudy role), I sat down with a book on Mexico and indulged in one of my guilty pleasures of October.
This is honeycrisp season. My favorite apple. Sweet. Tart. Firm. Everything a good apple should be.
And, even though, they are a full dessert eaten raw, I always need to tart them up. I add a slice of pepperoni and a slice of a good-quality blue cheese (Stilton being my favorite).
Blue cheese got me to thinking. I cannot recall seeing any indigenous blue cheese while I was in Mexico. Of course, markets carry the same type of imported blues you can buy throughout the world. But is there a Mexican national blue cheese?
I could probably google and get an answer. But there are blog writers in the column to the right who will know this answer before I can type Cheetos Torciditos.
We are there, right now, in my little town on the edge of the Pacific.
Saturday and Sunday were fall-perfect. Not a cloud in the sky, and plant colors so bold that Joseph would look in vain for a coat match.
The dog and I spent the afternoons wandering around. I took my camera in the hope of memorializing this last fall in Oregon. But Professor Jiggs is not the best artistic partner. We cannot wander far or tarry long. The aged dog will have his way. But I did get a few photographs I may share later this week.
Instead of coming home and taking a nap (as I slip into my siesta understudy role), I sat down with a book on Mexico and indulged in one of my guilty pleasures of October.
This is honeycrisp season. My favorite apple. Sweet. Tart. Firm. Everything a good apple should be.
And, even though, they are a full dessert eaten raw, I always need to tart them up. I add a slice of pepperoni and a slice of a good-quality blue cheese (Stilton being my favorite).
Blue cheese got me to thinking. I cannot recall seeing any indigenous blue cheese while I was in Mexico. Of course, markets carry the same type of imported blues you can buy throughout the world. But is there a Mexican national blue cheese?
I could probably google and get an answer. But there are blog writers in the column to the right who will know this answer before I can type Cheetos Torciditos.
