Autumn Goodness

autumn_leaf_crop

It feels good to fly a little free and figure out the colours needed for a drawing, like this one of an autumn leaf, rather than copy faithfully from a book. The latter is a great way to learn and I’ll refer to those same books for suggestions when I get stumped, but the training wheels had to come off at some point (as they did with the plum).

The clocks have recently gone back and I never quite know how to feel about this, waking up is a little easier with more light, rather than burrowing back down into the duvet whilst the darkness lingers. But then it gets darker in the evening so much sooner, which is not really appealing to me. Perhaps though the autumn/winter seasons are some of the potentially most creative times? The energy is more withdrawn, less exuberantly outward, which can feel like a kind of loss at first, but if you can channel that saved energy it might actually be replenishing. With less time to be outside there’s more time to rest, to draw, cook, read, learn more about photography, to write…. (I’m just talking about what I enjoy, insert your own particular interests and hobbies).

Speaking of comfort food (we were weren’t we?!), I tried making a pumpkin pie, which I haven’t done for a few years. I used the same pastry recipe as I did for a fruit pie – once again omitting added salt as I used salted butter – and my own recipe for the pumpkin filling, which is as follows:

1 14oz (or 400mls) can of organic pumpkin

I cup of soy milk

2 eggs

1/4 – 1/2 cup of maple syrup

1 1/2 – 2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Mix all together, pour into a nine inch pie dish lined with the pastry, cook at approx 350f for about 45-50mins or until the pumpkin is set. Voila! Delish with added whipped cream.

pumpkin-pie

“It was one of those days you sometimes get latish in the autumn when the sun beams, the birds toot, and there is a bracing tang in the air that sends the blood beetling briskly through the veins.” P.G.Wodehouse.

Enjoy the rest of the autumn!

Fresh Watermelon and Lime Juice

I don’t normally publish another post so quickly, my average seems to be about every two to four weeks, but, I do have to share a fantastic juice recipe. I sort of collated it from several different sources and then adjusted it a bit to make it my own (no sugar added, and an extra lime).

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It is completely delicious. I used a jar that originally had ice cream in it to drink from. I hadn’t yet done the washing-up and we’re majorly down on glasses because I am, how can I say, quite clumsy. I break things, or burn things, or spill things onto things, quite a lot. I know, it’s not good, I’m working on it.

For the juice I used as much chopped watermelon as I felt like, in this case about a third of a mini watermelon and the juice of two fresh squeezed limes. That’s it. Nothing else. I try to use organic watermelons and limes if I can. Watermelon has of course tons of water in it (!) but apparently also good amounts of vitamins A and C, magnesium, potassium, antioxidants and amino acids, it appears pretty much the same could be said of limes. I threw the watermelon and lime juice in a blender, and that was it. Refreshing and very, very good.