photo courtesy of Michael Passarello
Dear Readers,
This post was written before the devastation of Hurricane Sandy across the northeast. The beauty of fall is one side of the story; storms and dangerous weather are also part of life in Connecticut, and throughout the world. I invite you to join me in a look at the gentler side of Autumn, even as we keep those still without power or homes in our thoughts. I’m making a donation to the Red Cross today. I encourage you to do whatever you can to help restore our communities.
Autumn is such a beautiful season. My friend Michael Passarello sent me some wonderful pictures he’s taken, and it inspired me to share the beauty of Connecticut with all of you. Come join me on a virtual walk through the countryside I love, and let’s enjoy the beauty of a Fall day together!
japanese maple leaves; photo courtesy of Michael Passarello
“Autumn is a second spring, where every leaf is a flower.” –Albert Camus
autumn hydrangea; photo courtesy of Michael Passarello
“Autumn, the year’s last, loveliest smile.”–William Cullen Bryant
stewarthia; photo courtesy of Michael Passarello
“Autumn burned brightly, a running flame through the mountains, a torch flung to the trees.” –Faith Baldwin
photo courtesy of Michael Passarello
“Autumn is the mellower season, and what we lose in flowers, we more than gain in fruits.”–Samuel Butler
photo courtesy of Michael Passarello
“The morns are meeker than they were, the nuts are getting brown; the berry’s cheek is plumper, the rose is out of town. The maple wears a gayer scarf, the field a scarlet gown. Lest I should be old-fashioned, I’ll put a trinket on.” –Emily Dickinsen
“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”–George Eliot
You can’t celebrate autumn without enjoying its wonderful foods. My husband, Frank, makes a delicious pumpkin tart: it’s gluten free, sugar free and lactose-free!
Here’s the recipe. We call it:
Frank’s Amazing Gluten-free, Lactose-free, Sugar-free Pumpkin Tart
(that makes its own crust!)
Do it all right in the blender!
First of all, all ingredients must be organic. No pie crust needed – it makes its own thin crust – more like a souffle.
Place in blender:
- 1 can 16 oz. organic pumpkin
- 1 can or 13oz. either organic unsweetened evaporated milk or organic Rice Milk or Almond Milk (Amasake) – each one gives a different consistency
- 2 organic eggs
- 2 teaspoons organic vanilla extract
- 2 teaspoons organic pumpkin pie s pice mix (or to taste)
- 1/4 cup sugar OR 2 teaspoons local organic honey –which we prefer (or to taste)
- 1/2 cup of organic rice flour
Heat oven to 350 degrees
Lightly butter a pie plate. (We use Earth Balance–an organic buttery spread that’s gluten-free, vegan, lactose-free, expeller-pressed oil)
Put all the above ingredients –except rice flour– in a blender. Blend until smooth. Gradually add 1/2 cup of organic rice flour to the blender mix until absorbed – can add more if consistency is too thin. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 50 – 55 minutes. Refrigerate any remaining pie.
Enjoy!
Photo credit: Michael Passarello is a writer, photographer, greenhouse consultant and all around nice guy, living in the woods in North Stamford in Hedy Lamar’s old house. You can reach Michael to inquire about his photographs at zylvert@gmail.com.
Thank you, Michael!