...retail therapy and a velvet pumpkin.

Every holiday season starts with the same inward conversation. "Look, but don't buy...You have enough", I tell myself. Boxes and boxes of Halloween, Thanksgiving, Christmas, and all the holiday trimmings in between. After all, I can't imagine there could be anything out there that I don't already have. Well...never say never.
I ventured out Sunday afternoon, with a dear friend visiting from the East Coast, for a bit of retail therapy. The Indian Summer heat wave had recently ended, and the air had the touch of a crisp fall chill. Great for window shopping and the first Pumpkin Spice Latte of the season. Off we went to visit some of my favorite spots here in my little corner of the world. Hidden little gems far from the pages of the more over shopped "catalog" establishments. We were doing quite well until our last stop, Ellington and French. A magical corner store that fulfills my every fantasy about what it must be like to live in Provence. I never leave there without a wistful sigh...speaking of leaving...we were almost out the door when my friend spotted these fantastical velvet pumpkins of varying sizes gracing the porcelain plates and saucers of the front window display. One look and I knew...there was no way I could resist these little puffs of art that looked like they were straight from the pages of a fairy tale. The toughest part was which one. Now for anyone who has ever gone Christmas Tree shopping with me, you know...I am all about the perfect choice. At times it can be a painstaking process and many a friendship has been tested by my design neurosis. One look at these photos and you can see I made the right decision.
Oh, and as for not buying anything new this season...well, after all, who doesn't need a little velvet pumpkin?

..a Fall morning at the Farmers Market.

"Thy bounty shines in autumn unconfined
And spreads a common feast for all that live.
- James Thomson

...the first day of fall.

Fall has to be without a doubt, hands down, my favorite time of year. As the summer hangs on to all that she can, calling in her cousin "Indian Summer" to linger a bit longer, I can still detect through her heat, the unmistakable scent of fall. Pristine blue skies, billowy white clouds, and crisp breezes will soon fill the air. Right around the corner will be all the colors of her season...orange, yellow, red, brown and the subtle shades in between. Pumpkins will grace front porches sharing space with the odd scarecrow, spider-web, and black cat. All in the efforts to treat or scare away the little goblins of Halloween. Chrysanthemums will pop up where bright summer annuals used to be and wreaths of autumn leaves will hang on front doors to greet the friends and family we are blessed to share our tables with on Thanksgiving.
It is truly a season as rich as the colors it wears.

...Sausage and Grapes.

About this time of year, when grapes are in abundance and fall is starting, I will make "Sausage and Grapes". I have inherited this recipe from my most dearest friend Bob, who sadly passed away far too early in his young life. He was a wonderful man, full of humor, insight, and was blessed with the cooking talents of his Italian grandmother. All of his friends, who have made this dish on many occasion, will always send him, wherever he is, a wink, a nod, or a toast thanking him for passing this "family recipe" on to us. What I have held secret for many a year and never divulged, was that his grandmothers recipe came straight out of the pages of Sunset Magazine, Sept. 1989. I know Bob would forgive me and most probably has a chuckle each time he sees us carefully trying to recreate this most sacred dish. I pass this on to you all now in memory of Bob, and as a opening to the Fall Season.

Sausage with Grapes

8 mild Italian sausages (1 1/2 to 1 1/2 lb.total)

1 cup water

1 quart (about 1 1/2 lb.) green seedless (or red seedless) grapes, rinsed

1 small cluster green seedless grapes

Prick sausages with a fork and place in a 10- to 12-inch frying pan. Add water. Bring to a boil, cover, and simmer 10 minutes. Drain water and fat from pan. Add the 1 quart grapes to pan; cover and simmer until grapes are soft, about 10 minutes. Uncover and cook over high heat, turning sausages and stirring grapes occasionally. As liquid reduces, lower heat to medium; stir often until sausages are well browned and grapes are soft and lightly browned, 15 to 20 minutes. Transfer sausages to platter and spoon grapes over them. Can be served with soft polenta. Garnish with cluster of grapes.

Makes 8 servings.

Per serving: 239 cal.; 12 g protein; 15 g fat,- 16 g carbo.; 510 mg sodium; 43 mg chol.