October's Letter
Lovers, a witch, and dahlias gone wild
“I’m about to marry you.”
Those were my words to him this morning as I watched him from where I was curled up on the sofa under a wooly throw. He was in the kitchen, setting out two mugs, putting the kettle over a flame, making us coffee and tea. He turned and looked at me, grinned with those gentle brown eyes. A few minutes later, he brought me a steaming cup of chai with a frothy white top, and said, “I’m about to marry you.”
Twenty-nine years ago today, we did just that. We promised. For better, for worse; for richer, for poorer. In sickness and in health. We promised to love, to cherish, to honor. Our life together has been hard and beautiful and unexpected and challenging and imperfect and blessed. We’ve grown up and grown together in a deep and abiding love that feels like a most precious treasure.
I still choose him.
Moments Lately
Reading Lately
The Witch of Blackbird Pond - A beautifully written fictional account of a young 16 year old woman arriving in Connecticut in 1687 to live with her aunt’s family after her parents and grandfather have died. She’s a spitfire with an independent spirit who finds herself in the middle of suffocating and accusing Puritan culture. She soon learns about how friendship, prejudices, and beliefs reveal a person’s heart, including her own.
Eating Lately
It’s soup season! I think one reason why I love autumn and winter so much is because I like the kind of cooking that goes with those seasons - roasting, braising, baking, stewing, simmering. This soup is one of our favorites, served with sourdough grilled cheese sandwiches, and is one of the reasons why I always keep a stock of canned whole tomatoes in my larder.
Cream of Roasted Tomato Soup (adapted from Cook’s Illustrated) Serves 8
4 28 oz cans whole tomatoes in juice; 6 cups juice reserved
3 tablespoons dark brown sugar
1 (1/2 c.) stick butter
1 large onion, chopped
4 tablespoons all-purpose flour
3 1/2 cups chicken stock
1 cup heavy cream
4 tablespoons brandy or dry sherry
Salt and cayenne pepper
Place oven rack in the upper-middle position and preheat oven to 450o F. Over a strainer set into a larger bowl, gently squeeze the seeds and juice from the canned tomatoes by holding each one in the palm of your hand and applying pressure with your fingers from one end to the other. Place seeded tomatoes across a cookie sheet, leaving space around each. Sprinkle with brown sugar. Roast in hot oven until liquid has evaporated and color has deepened, approximately 30-40 minutes. Let tomatoes cool slightly and remove from cookie sheet, place in a bowl, and set aside.
In a large stockpot, heat the butter over medium heat. Add the chopped onion , reduce heat and saute slowly until translucent, about 10 minutes. Add the flour and cook, stirring constantly, until thoroughly combined, about 1 minute. Whisking constantly, slowly add the chicken stock, stir in reserved tomato juice, and the roasted tomatoes. Cover and increase heat. Bring to a boil, reduce heat and simmer until flavors meld, about 10-20 minutes. Strain the mixture into a medium bowl; rinse out the saucepan.
Transfer the tomatoes and solids from the strainer to a blender, add 2 cups of the liquid. Blend on high until smooth. Combine the puree and strained liquid together in the stockpot and warm over low heat for 5 minutes, add the cream and stir to combine. Off the heat blend in brandy or sherry. Adjust seasonings with salt and cayenne.
Serve hot.
*Can be made 2 days in advance and stored in an airtight container in the refrigerator. Gently warm over low heat; do not boil.
Favorites Lately
This, (if you want to skip making your own)
This, with a vintage wool blanket inside, kept in the car
These, because it’s fall (I packed mine for our recent trip and was so happy I did)
These, but scored on eBay (because there’s nothing like sleeping in silk)
This (always a fan of an unpretentious, welcoming home)
The next Gather is this Wednesday evening, October 4 at 7:00pm MDT! We had such fun last time, I do hope you can come! If you’re a paid subscriber, the Zoom link will go out via email and Substack chat on Wednesday morning. If you’re not yet a paid subscriber and you’d like to join us, you can upgrade by clicking the button below.