Attuned to the Beet


I kind of love the abstract design left in the bottom of the ceramic dish I roasted beets in today.


Volcanic Persimmon


At this time of year the morning sun is doing amazing things as it comes through our kitchen window.

I was preparing a persimmon for breakfast when I was unexpectedly transported to the molten heart of a volcano.

Fall Invades Breakfast


Tried a new recipe for Whole Grain Corn Muffins by Julieanna Hever, RD, from the Forks Over Knives website.

I really liked these, and will make them again. They are no-added fat, vegan and gluten free, per the original recipe.

Turns out the recipe is a bit flexible!  I didn’t have oat flour (realized later I could have made it from old fashioned rolled oats), so I substituted whole wheat flour.  Also, didn’t have frozen corn, so I cooked a corn on the cob I had and used that. Swoon.

I even left half of the flour out, thanks to my feathery sous chef, Dodger distracting me at a key interval, and they still came out great.

Had them for breakfast with a super-ripe hachiya persimmon.  These are the scoopable type, but I recently discovered that the skin is edible, so I just pulled it open and held it in my hand to eat it. Messy fabulousness.

Flowering Sun Tea


In case you were wondering, you can make sun tea using a flowering tea ball.


It unfolded over a much longer period of time that it would have in a pot of hot water, of course. But it was worth waiting for.


I started it in the window yesterday, and put it in the refrigerator overnight.

I’m trying to use up most of my tea before I buy any more.  It will probably be 2016 before I work my way through all the yummy stuff in my pantry.