Reveille

ABC Wednesday
The letter is R

I went to sleep last night, thinking of the letter R, and what words and thoughts

 and things it stands for.

I woke with my heart heavy with Remembrance and the words that came to my mind were such somber ones, such as Regret, Remorse, Recrimination.

Remenbrance is not always sorrowful, and after I had my breakfast and my coffee,

 and the sun came out, 

other R's came to mind.  

Reality, Rejuvenation, Reincarnation, Reconciliation, Romance

and then there is always hope of the Great Reveille

which I try Resolutely to believe in.

This, of course, was not what Housman had in mind when he wrote his poems for 

The Shropshire Lad,  - nor was his Reveille a military one,

 but it rather appealed to me as a way to wake and carry on.....

Reveille   by A.E. Housman

Wake: the silver dusk returning

Up the beach of darkness  brims,

And the ship of sunrise burning

Strands upon the eastern rims.

Wake: the vaulted shadow shatters,

Trampled to the floor it spanned,

And the tent of night in tatters

Straws the sky-pavilioned land.

Up, lad, up, 'tis late for lying:

Hear the drums of morning play;

Hark the empty highways crying

'Who'll beyond the hills away?'

Towns and countries woo together,

Forelands beacon, belfries call;

Never lad that trod on leather

Lived to feast his heart with all.

Up, lad: thews that lie and cumber

Sunlit pallets never thrive;

Morns abed and daylight slumber

Were not meant for man alive.

Clay lies still, but blood's a rover;

Breath's a ware that will not keep.

Up, lad: when the journey's over

There'll be time enough to sleep.

And in Remembrance of the courage and bravery of the men

 who suffered the battle fields 

and gave their precious lives to defend our freedom,  

a Poppy from the fields of Flanders, laid Reverently upon their graves.

More Rs here with thanks to Roger and Denise.

Bits and Pieces

I woke this morning at seven, with Miss Callie at the foot of my bed; entwined around my legs as I

slid out of bed and went to turn on the coffee.  

As I reached the hallway, and the sight of the southern windows, I saw my own small view of the street and the valley and the sky and the mountain suffused in the most beautiful rosy glow, - the very air seemed to vibrate with it.  Oh my, - still in my nightgown, camera and I opened the front door and discreetly took a quick snap of all the wires and electric paraphenalia silouetted against the glowing sky, and then we went to the back garden, which is more private, and in my bare feet I ventured across the dew-wet lawn and stood in such great appreciation of the gorgeous gifts that are suddenly bestowed upon us, if we are aware and awake to see them - thankful that I had not 

lingered in bed any longer.  

What elements are required to be combined to create such magical beauty, through the whole valley, - and which angel has charge of the operation????

Before I came in the sky had begun to fade and the moment of enchantment had passed, so I continued with a quick shower and breakfast. still marveling........

I sat with my second cup of coffee, reading a chapter of Jan Karon's latest book about Father Timothy, the Episcopalian priest who has been the hero of her last eight books about the town of Mitford and all its residents.

I love her books - on a par I would say with Alexander McCall Smith.  I was first introduced to them by a dear friend who is now in a Care Facility, unhappy, blind, confused, - and I thought how much she would enjoy this latest novel, and I wondered if she would be up to a reading visit where we could enjoy the book together.  Growing old is not accomplished without some sadness and sorrow, a lot of inconvenience, but I find that the smallest acts of kindness can lend the greatest joy even to one day, and so I will follow up on this.

I went to a Museum meeting the other night where a visiting speaker from Penticton handed out Random Acts of Kindness cards to share with friends or strangers, along, of course, with said random act of kindness.  It was featured on the news last night - participants giving apples to people passing by, - some responding with a smile, some with a nod, some with a 'no thanks' .  I think one must go a little deeper when considering random acts of kindness, and hopefully a little practice would make them an unconscious part of our lives, where civility and mindfulness are returned to our communities, and kindness to others is just part of our daily life, replacing the 'me' culture that one quite occasionally finds flourishing.

It occurs to me that this might more easily be accomplished when one leads a more solitary life than when one is embroiled in family and the great busyness that entails, but no, - I think some more about it and remember the last of the Mr. Lincoln roses from my old garden that my granddaughter

 brought to me, to enjoy, and how much I appreciated this dear and spontaneous act of kindness on her part - it is a sweetness and a generosity that everyone has room for - the small things 

that make another's life lighter and brighter. 

 Lovely thing to cultivate in a family.....

Do any of our children remember the Advent tradition we had in days of yore

where, when the Advent candle was lit at Sunday dinner they also picked from a bowl

the name of another family member for whom each day they were to do, anonymously,

something kind????  Answer requested....

The Quince

ABC Wednesday
The letter is Q
Q is for Quince

The blossoms that bloom in the spring (tra la) 

on the small quince bush that lives in the side garden....

Alas, the fruit it produces is only walnut size and is inclined to shrivel up and fall off,

but when properly cared for and propogated in its rightful spot

the Quince is magnificent!

Francisco de Zubaran

Leslie Lee

Said by some to be the fruit that tempted Eve in the Garden

and certainly enjoyed by the Owl and the Pussy Cat, who, when they set

out to sea, had slices of Quince with Mince tarts for Tea.....

Let's hear it for the Quince!

and for ABC Wednesday and Roger and Denise

who bring this lovely meme to us this week.

Here for more Qs

Out and About Part Two

A Post Script to last week's Out and About posting when on Sunday the 19th 

Susan and Margaret and I went on a lovely journey.......

We turned south through the Similkameen until we reached the Osoyoos turn-off, 

and then went up over the Richter Pass where the hills had donned their October garb, 

a lovely naples yellow.

and the skies on the other side sported wisps of cloud and a friendly sun 

breaking through to make the day  even more beautiful.

We skirted Osoyoos lake and drove to its farthest reaches, only turning back when we reached

the United States border

There is a back road between the towns of Osoyoos and Oliver, a portion of it called the

Million Mile, where the hills have all been planted to grapes and some of the most

successful and productive Okanagan vineyards are located.

Before we reach it the hills, in their virgin state, hide small clumps of deciduous trees

and small dwelling places

and the typical sage brush and rocky outcroppings

a few dilapitated and abandoned farm buildings

speak of early settlers in this southern valley

When we come to the vineyards the grapes hang heavy on the vines - a vintage

growing year with plenty of sunshine and hot weather to sweeten 

the fruit.

The wineries spring up all around us, and we make a note to come back at tasting time!

We stop in Oliver to shop a bit, and then continue northward, turning off at Covert Farms

to follow the Willowdale Road leading to the Yellow Lake Pass.

Past White Lake, and the White Lake Observatory that hides behind the little outcropping

on the right.  I note the fence post where in the spring I heard the first meadowlark!!

This lovely valley is gaining more inhabitants, - small farmers with small  livestock

and birds.  I look up the valley that cuts off to the west and remember

cross country skiing with friends, through to the old ranch and barns that

Charles recalled visiting with his parents in Depression days

when the pioneer settlers struggled to survive.

We arrive at Twin Lakes and the Golf Course where we spent so many happy 

and frustrating hours!

Soon we are back on the Highway that leads home....

As we near Keremeos I sigh a little, and think what an absolutely perfect

afternoon it has been, - good friends, lovely country, sunshine and 

gorgeous October skies.  Life continues to be good!

A Precious Plethora of Ps

ABC Wednesday

October 29th, 2014

The letter is P

Yes, what a precious plethora of Ps presented when I went searching for fruits and vegetables that begin with this Plentiful letter. Parsnips and Parsley and Peas and Pumpkin and Potatoes on the Practical side, and for Pure Pleasure the Pear and the Peach, the Plum and the Papaya and the Passion Fruit all Promote good health, - to say nothing of the Pomelo and the Pineapple.....

But in the end I chose to tell you about the Pomegranate, that jewel of autumn fruits

Jean Townsend

Pomegranates have been cheriched for their exquisite beauty, flavor, color and health benefits for centuries.

They are royalty amongst fruit, symbolic of prosperity and abundance 

but their health properties are what make them truly precious.

Rich in antioxidants which help in the prevention of cellular damage,

a common pathway for cancer, heart problems, aging and a variety of diseases,

 the Pomegranate has abundant Potassium, folic acid and Vitamin C as well.

Research indicates that Pomegranates may be able to reduce blood pressure,  cholesterol build up 

and even slow down prostate cancer.

It is said that they contain three times more antioxidants than red wine or green tea.

The name "pomegranate" derives from the Middle French "pomme garnete", or seeded apple

and it is sometimes referred to as a Chinese apple.  Many scholars believe that the 

forbidden, yet irresistible, fruit in which Eve indulged in the Garden of Eden was actually a pomegranate, 

not an apple.

Here is a nice little recipe for Grenadine, a syrup flavoured

with pomegranates that may or may not contain alcohol.

Separate the pomegranate seeds from the membranes and skin of approximately two pounds of the fruit.

In a heavy saucepan cover pomegranate seeds with one pint of water

and simmer, stirring until juice sacs release their juice, about five minutes.

Pour through a cheesecloth-layered sieve into a bowl, pressing the juice

from the seeds, (which you will then discard - the seeds, I mean)

Measure the strained pomegranate juice and add an equal amount of sugar.

Bring to a boil, reduce heat and simmer for ten to fifteen minutes.

Cool to room temperature and if you feel the colour of the juice is not to your liking

add food colouring.

Pour it into a decorative stoppered bottle, and voila - 

a wonderful grenadine syrup in children's drinks, or in alcoholic cocktails, desserts, marinades 

and other general recipes.

For more interesting Ps visit here at ABC Wednesday,

with Plenty of thanks to Roger and Denise and Proficient helpers.

Out and About

Starting last Saturday I seemed to be on the go most days, - out and about to lunch, to sing, to knit, and then there were the long, wonderful drives!!!

One of mysweet DILs came and picked me up early on Saturday morning and we took our time driving to Penticton, stopping to take oodles of pictures, and that was a change from taking them on the fly, as I usually do.

I took pictures of soft fading yellow leaves on dark grey trunks and ducks, swimming in the creek that winds along the highway,

We visited parks that I haven't seen in a long while and enjoyed the colours and the sun and light breezes of the morning; and the small children playing on the bright playground equipment.

On our way through the centre of town we came upon this wonderful fall display on a local estate.

and brilliant autumn flowers in brilliant gardener's front yards!

And we caught a glimpse of the Dragon Ladies, practising on the river channel that joins Okanagan Lake with Skaha Lake.  I have learned since that these were the Survivor (cancer) Crew, who are the only ones still practising for an upcoming competition.  I was inspired!

We lunched at the Hooded Merganser, on the lakeshore, and although all we saw in the water fowl category were mud hens, there was a sailboat off shore and the lunch was delicious.

After securing our wallets and putting on the blind-folders we went into Knapps Plantland,  armed against unanticipated purchases and bought some potting soil, vermiculite, a few bulbs and some bunches of Mum's, all wrapped up and displayed along the paying counter at a price nobody could ignore!!!  They don't last forever, being bargain items, but lovely to have for a few days.

On the way home we were enticed up Sheep Creek Road to preview the Christmas Sale that was to start on Thursday of this week, - knowing from experience the great crowd of ladies that make visiting the Red Rooster during spring and fall sales it seemed the wise thing to do, to visit early....

Not only is the shop delightful, - so also is the garden and the numerous bird feeders that attract all the small birds and fill the air with their chirping and contented cries.  I tried to take some pictures with my 'clever' camera, but by then it was starting to rain

 and the camera didn't care for that situation.

I did get some lovely pictures on the way back down the hill, to the highway, and home.

Home is marked by Bear's fruitstand and its wonderful display 

of pumpkins and fall fruit and veggies.

Also by the very distinguishing signage which our eldest daughter designed 

and painted many years ago.

 Well there, that was Saturday, and I haven't even begun to tell what a wonderful time we had driving through the lower Similkameen and the vineyards of the south Okanagan on Sunday,

and here it is, time for supper.

Sunday's adventure and pictures will have to wait for another time.....but this was

a day I enjoyed and appreciated so much.  I miss my drives with Himself......

Onions

ABC Wednesday
October 22nd, 2014

The letter is O and the subject is ONIONS

Julian Merrow-Smith

What can I tell you about the onion that you don't already know.

Such an ancient, familiar, priceless part of our plant heritage, onions are endlessly

versatile and absolutely essential in so many of the dishes we savour.

When chopped, onions produce a volatile, sulphur rich oil that makes the eyes water, but

never let that deter you  - its taste, the lovely odour it imparts when cooking

and the unbelievable medicinal qualities it has make it one of the most valued additions

to any menu.

What is a kitchen without a bag full of onions - red, white, purple - all

delicious and so good for you!

I keep a half a dozen frozen onion soups ready in the freezer for days I have

unexpected company for lunch, or to pop into the oven on chilly, damp days.

and what better than onion rings to spice up a burger, or eat alongside a green salad!!

I love onions roasted in the oven, or the delicious aroma of them frying in a pan.

I am particularly addicted to creamed onions served as a vegetable....(although my youngest son only 

recommends creamed onions as a poultice if you get bitten by an alligator)

but what I love most is Onion Pie!!!!

Here is a nice recipe I use....

Combine one and one half cups of flour, 3/4 tsp of salt and one and one half

teaspoons of caraway seed.

Add one half a cup of shortening (diced) and cut into flour mixture.

Mix with 3 tablespoons of ice cold water.

Well you know how to do this pastry making thing, and when you have mixed if and rolled

it and fitted it into a pie pan, bake at 425 degrees for ten minutes.

In the meantime, back at the range, saute three cups of thinly sliced onions

in three tablespoons of butter. Spoon into the baked pastry shell.

Add one and one quarter cups of sour cream and 1/4 of a teaspoon of salt to

two eggs, well beaten.

Blend two tablespoons of flour with a quarter cup of sour creams and combine this

with the egg mixture.

Pour over the onions and bake at 325 degreesF for thirty minutes.

It is nice garnished with bacon curls.....

Very deliciously edible.....

When wool dyeing was one of my passions I used to save the thin papery skins of onions

and sometimes I would beg them from the local grocer,  and they

made a wonderful variety of yellows and golds with just an alum mordant and a bit of

baking soda and cream of tartar.

Also, for many years in my garden a cousin of the onion has been keeping company with the tulips

and looks very tall and elegant amongst them - the allium, also available

in white and pinks.

For more interesting Os visit here at ABC Wednesday

with many thanks to Roger, Denise and the people on their team

who come to visit you....