it rained in my sleep
and in the morning the fields were wet
I dreamed of artillery
of the thunder of horses
in the morning the fields were strewn
with twigs and leaves
as if after a battle
or a sudden journey
I went to sleep in the summer
I dreamed of rain
in the morning the fields were wet
and it was autumn
~ Linda Pastan, from Carnival Evening.
W.W. Norton & Company, 2009. Reprinted with permission.
I read this beautiful poem over the weekend, and it so perfectly encapsulated the arrival of fall here in CO. After a week or so of summery 80 degree weather in September, there is now a lingering chill in the air. It feels as if I went to sleep on a warm summer night and woke up to a crisp autumn morning. Change is in the air – and not just with the upcoming election, but with the feeling that life is suddenly more in motion, even if destinations and decisions are still in the air (for me, at least). I’m looking forward to having a routine once these next few weeks settle in. I’m hoping for a fresh start, to build from what I’ve learned so far, and to sketch an outline for the next few years. What I’m wishing for: an outline fueled by direction and passion, and written with the fearlessness that accompanies potential change. But the reality is: it’s all a bit hazy still, but I’m trying my hardest to figure it out and do my best, no matter what comes next. There’s always something new to learn about. So here’s to learning and growing as the season changes. Happy Monday!
Here’s a wonderfully simple recipe that I think is perfect for the transition from summer to fall. I made it twice this weekend, once for brunch, and once for dinner, because we had so many overripe tomatoes from our garden. The dish comes together in 30 minutes, with the easiest preparation, and straight from the oven, it’s comforting and refreshing all at once.
Poached Eggs with Roasted Tomatoes
Adapted from Yummy Supper
4-5 medium size ripe tomatoes (or 3 cups of cherry tomatoes)
¼ cup grated Parmesan
1 tbsp olive oil
3 tbsp chopped fresh basil leaves
Salt and pepper
Pre-heat the oven to 400 F.
If using cherry tomatoes, just halve them and scatter them into a medium ceramic baking dish.
If using regular tomatoes, score the bottoms of the tomatoes and place in a large bowl. Boil about 4 cups of water and pour the water over the tomatoes. Let sit for 1.5 minutes, and then remove the tomatoes quickly and peel the skins. Cube the tomatoes and scatter into the baking dish.
Bake the tomatoes for 10 minutes, then remove the tomatoes from the oven. If a lot of liquid has cooked out of the tomatoes, pour off a little of the liquid before continuing. Scatter the Parmesan and basil over the tomatoes, and drizzle the olive oil on top. Add salt and pepper to taste.
Next, gently crack the eggs onto the bed of tomatoes. Don’t worry if the egg whites roll down around the sides of the tomatoes.
Return the dish to the oven and bake for about 9 minutes. The egg whites will have set, but the yolks should still remain soft. Sprinkle more fresh basil over the dish if desired. Serve in shallow bowls with a few pieces of toast (I recommend olive bread). Enjoy!