October is homesickest month.
I may still be wearing tank tops and flip flops, enjoying night after night the most wild African sunsets, but there’s still nowhere I would rather be than home on a sunny October afternoon. October marks the true change of season. September still holds hope for an Indian summer—that last barbecue, last sunbathing day at the beach, last ice cream cone. But in October Autumn well and truly arrives. Boxes of sweaters come down from the attic, close-toed shoes emerge from the back of the closet, and what we eat changes. The summer salad goes the way of the sun dress, along with all that beautiful, fresh produce ripened to perfection in the summer sun. I am sad to see it go. But those hearty meals are back, stews and freshly baked bread, casseroles and mashed potatoes. And—at long last!—pumpkin makes its annual debut. Finally, my year-round obsession with pumpkin becomes normal again. Pumpkin bread, pumpkin pie, pumpkin lattes and pumpkin cream cheese. Toasted pumpkin seeds, roasted pumpkin, pumpkin chips. I love it all. By now, I should be elbow-deep in pumpkin pyuck.
If I were home this afternoon, we would have gone to church. Then we would have all come home and made a leftovers lunch from whatever wonderful meal we’d had the night before. With little else to do, we’d all trundle down the Donut Inn to get a coffee (and maybe a few apple cider donut holes for later) before taking a long walk through the changing leaves. The sun is strong, but the air is crisp—that perfect balance of hot and cold. Sharon, you and I would come back, invigorated from the walk. Then we’d call Julie Potter and beg her for her “Blue Ribbon Pumpkin Bread” recipe, which she’d give to us, so happily. And we’d spend the next hour and half, gingerly putting together the perfect pumpkin bread. We wouldn’t be able to wait for it to cool before we cut into it. The rest, saved for a chilly Monday morning breakfast.
Having unlimited access year round to foods surely makes us pine less. I shopped at Costco today. Asparagus was one of the many out-of-season offerings. Not long ago I would have thoughtlessly picked up a bunch and why not? It is, after all, the simplest fresh green vegetable to prepare and cook. I resisted, and I hope I can continue to hold out until spring when seasonal asparagus, along with artichokes, strawberries, and fresh peas start to appear.
Ok girls — I just finished reading all your posts, and I’m thrilled you have come together and created the most enjoyable blog ever! Maggy, I remember our trip to London and all you asked for from the states was — cans of pumpkin! I neatly wrapped my t shirts around the cans in my suitcase, and when I presented them to you you held them up as if you’d just won multiple Oscars or something! Smiling ear to ear! Can’t wait to make Julie Potter’s Pumpkin Bread.
I also want to say that even if you didn’t share AMAZING recipes with us, I would simply read your blog for the sheer enjoyment alone. Thanks for inspiring me to enjoy life and have more fun. I’m getting on facebook right now to invitite all my friends to threemanycooks!
love you, girlies!
Susan
I am loving this blog ladies!!! I have to admit that I was inspiried by Maggy’s fish tacos. I am very guilty of cooking the easiest possible thing – fresh cilantro always seemed like too much work to buy and chop when you could just use the seasoning from the cupboard – i know, i know, i know that’s awful. Well after reading about all of your fancy meals of homemade pesto and what not, I have been branching out. Let’s just say that Eric and I are both are much better for it! =) Keep up the fun blogs – looking forward to reading more!
This is by far the BEST pumpkin bread recipe ever! I’ve tried many recipes trying to find just the right texture and combination of spices and this one fits the bill. I’ve printed off many other recipes that I can’t wait to try…in fact tomato soup is on the menu tonight! Thanks so much!
Thank you! I lost my pumkin bread recipe and this is just like it. I love PW and found your link there..