HOW DO YOU KNOW IT'S OCTOBER?...

You know it's October when..

simple grocery store blooms 

are the prettiest 

they have ever been.

You know when..

a trip to Tuesday Morning 

gives you big ideas for

Thanksgiving and Christmas.

You know when..

a bowl of hot soup 

is the best 

you've ever tasted 

(recipe to follow).

You know when..

you watch (blurry) squirrels 

bouncing walnuts 

off of the 

neighbor's tin roof.

I never thought I would be able to say this but, this particular Santa, I drew and painted all the details myself. I did trace around the figure but the details are all my own free hand!

You know when..

you have painted 

the last of the Santa's 

(maybe) and...

...one more 

for the autumn kitchen.

You definitely know when..

you let the dogs out, 

for the last time of the day, and 

the scent of

wood smoke 

is all around you.

 You also know it is October when...

The leaves are changing.

You are humming Christmas songs.

Hallmark Christmas movies are about to start.

When you are pulling Christmas decorating magazines out of the cupboards... 

...and pumpkins

 aren't the only ones 

wearing sweaters.

Another reason

 we know it is October

 because today is our wedding anniversary. 

 Can you imagine 
those two young country bumpkins (above)
 are 59 years older today? 

 Happy Anniversary 

to my very dear best friend,

 The Captain.

~~~~~~~~~~~~~~~~~~~~

Recipe for
Chunky Potato Soup:

You really need to try this soup.

  It is so yummy and 

certainly hits the spot 

on a cool autumn evening. 
 The potatoes cook up so smoothly,
 leaving small chunks for texture. 
 Reheat without adding 
any additional liquid.

2 cups water

2 chicken bouillion cubes

3 cups cubed, peeled potatoes

1/2 cup chopped onion

1/2 cup thinly sliced celery

3/4 teaspoon salt

1/2 teaspoon pepper

2 cups milk, divided

2 tablespoons all-purpose flour

1 cup sour cream

2 tablespoons chopped fresh parsley

1 tablespoon chopped chives

1.  In a 3-quart saucepan, 

over medium heat, combine water, 

bouillion cubes, potatoes, onion, celery,

 salt and pepper. 

 Bring to a boil. 

 Reduce heat, 

cover and simmer for 15-20 minutes

 or until potatoes are tender.

2.  Add 1-3/4 cups milk. 

 Combine flour with remaining milk, 

stir to form a smooth paste, 

add to soup, stirring constantly. 

 Bring to a boil,

 boil and stir for 2 minutes 

or until thickened and bubbly.

3.  Add a small amount of 

hot liquid to sour cream, 

stir to mix.  

Gradually add to soup,

 stirring constantly,

 heat through but do not boil.

4.  Add parsley and chives 

just before serving. 

 Yield 4-6 servings.

Be sure to add the parsley and chives. 

 They give it a really fresh taste.

 I don't know where I got this recipe,

 maybe even from one of you, 

but no matter.  

It is so good.

I am almost finished reading
 The Forgotten Garden by Kate Morton.

I have to say that 
I am really enjoying it.

 It almost has an element of 
The Secret Garden to it, 
but that story was for our childhood,
 this story is for those of us 
who have grown up 
but still like to go back and 
visit once in awhile.


Enjoy the wonderful autumn days.

...Judy...

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