The Final Poblano Harvest

Today’s rains combined with the mild chill have inspired me to harvest the last of the poblano peppers. Seems a good a day as any to get them roasted. It’ll warm ‘n’ cozy up our little hut, along with the plum tomatoes I’ll be roasting.

Some of these poblanos will be used with dinner this evening, along with that cilantro ’n’ green onion in the basket, as well as the roasted salsa verde that I made the other day.

I don’t know what dinner will be yet, but I know it will be good.

Peace. 🕊 

Intentions of Color

The pace of the autumn harvest season has tempered, though there's still plenty out there. Freezing temps are still somewhere over the horizon, so there's still room to breathe. But when that seasonal friend enters there will be a great sense of urgency for all the summer harvests. The autumn harvests are cool in the gardens until the deep freezing hits and/or snow falls. It's a fascinating and magical time of year, full of joy and melancholy. 

It's the season that allows more time for indoor activities, so aside from my usual journaling (currently B&W) I'm making space for intentions of color with my collection of watercolor options. I've been doing some meditative play with them, inspired by the opening session of Tamara Laporte’s Life Book 2023 tasters offering where I created "Breathe magic." 

So that's what's on my work table today: A daily(ish) journal and intentions of color. I share this with anticipation of seeing all that's shared by my re-acquainted creative friends for this week's What's on Your Workdesk? Wednesday. I invite you to take a peek, and mayhaps join us!

Peace. 🕊 

Bomba

This morning’s harvest expresses the first step in making a batch of Bomba, a traditional Calabrese preserved condiment.

There’s probably as many ways to make this, as there are Calabrians who make it, yet the process is pretty constant, and is used for preserving a number of garden harvests.

These beautiful fruits are washed, so we move onto the next steps of chopping and /or slicing, salting them, placing them to mingle in a colander over a bowl, and weigh them all down so they may shed their excess water, I will revisit them tomorrow.

Here’s a link to a favored source that offers written, imaged, and video guidance, which is so fab for the beginner.

🕊

rose