Well hello there, October.
I know it’s not the most original sentiment, but here it is: where the *bleep* did September disappear to? Oh, and while we’re at it, I’m kinda wondering what happened to August. And July.
In this part of the world we wait SO long and SO patiently for the warm summer months, and then BOOM, before we know it it’s almost time to pull out the parkas again.
If the silence on my blog didn’t make it obvious, we had a pretty busy summer over here. I’ve written in the past about lamenting summer’s end, and reflecting on all the summery stuff that I had planned, but failed, to tick off my bucket list. But I was determined that this summer would not end on such a tearful note.
So we packed it full of fun, as best we could with two little ones underfoot. We dragged our brood to New York City and cycled them through Central Park, among other kid-friendly activities. We visited a friend’s vineyard one weekend and a different friend’s cottage on another. (We have the most awesome friends, clearly). We spent a weekend driving through the country roads of Prince Edward County, teaching our kiddos the simple pleasure of tractor-spotting and “I Spy”. We swam in lakes, in swimming pools, and in the Pacific Ocean. My oldest learned to ride a two-wheeler and swim across the pool. It was a glorious summer, really. Filled to the brim with friends, family, food and so much fun.
We are settling into fall. Slowly. I’m grateful for the routine of school days and activities (mostly) and I’m spending more time on making plans for my new business venture (more on that very soon, I promise!). And then there’s the food. While nothing quite measures up to summer salads and barbecue fare, autumn comfort food comes pretty darn close.
These Thai-inspired Basil Beef & Mushroom Rice Bowls are pretty much the perfect food for transitioning from warm-to-cooler temps, and from summer to fall appetites. Hearty and satisfying, and yet bursting with the summery flavour of fresh basil (lots of it). And since you can get them on the table in under 30 minutes, they suit a busy fall schedule, too.
For the recipe, head over and see my friends at Mushrooms Canada.
And hey before I forget: Happy Thanksgiving! It sure snuck up on me this year. So much so that I haven’t ordered a turkey and I’m contemplating making a reservation instead (I know, I know). But no matter what you eat and where you eat it, I hope you are blessed with the love of family and friends to share it with.