Saturday, September 24, 2016

A Cool Saturday

Yesterday was a grey day with a little dust of rain in the afternoon, leaving us with much cooler fall-like temperatures this morning. Even though it promises to warm up later today walking to the market this morning I had to don extra layers because fall finally had arrived. Mr.T and I spent most of the day puttering around the house doing household chores, like laundry and cleaning up some of the garden in the back. We cut back the pumpkin vines that had grown up and over the pergola and trimmed some of the wisteria. For dinner I picked up some take out sushi from Sushi on Bloor for a quiet evening at home. 

Tuesday, September 20, 2016

Field Development

After a wet Saturday summer-like days have returned even though fall is just around the corner. After yoga today I went for a walk to Bloor Street to pick up some stuff from the Dollarama and an herb store. On the way back I photographed the finished renovation of the field just west of Central Technical School. The renovation involved a private company and lots of wrangling between the city, the board and the community over the redesign and development of the school field. While none of the kerfuffle over the field affected us I am glad to see that a chain-link fence that used to surround the field was taken down and replaced with a fence closer to the field freeing up a line of oaks and maples that run from Harbord along the east side of Bathurst Street. 

Sunday, September 18, 2016

A Rainy Saturday

Yesterday after making my way to Kensington Market to pick up our dry goods and veggies for the week the rain began around noon and didn't stop for the rest of the day. It was a gray, miserable, wet day so Mr.T and I decided to hide away from the world inside watching a couple of really bad movies, Exodus: Gods & Kings and Victor Frankenstein on Netflix. Turns out rainy days are perfect Netflix days. For dinner, we ordered some fish and chips and a burger for Mr.T from Harbord House which was just a quick walk for take away down the street. 

Saturday, September 17, 2016

Pumpkin Time

Because the air has started to cool and feel more autumn like I decided yesterday to roast one of the pumpkins from our garden so I can begin making lots of pumpkiny treats. Last night I used some of the pumpkin for some delicious pumpkin muffins. The only thing I would change about this recipe is to add some pumpkin seeds and walnuts to give it a little more crunch. 
  • 1 ¾ Cups All-Purpose Flour
  • 1 ¼ Cups Sugar
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Ginger
  • ¼ Teaspoon Allspice
  •  Teaspoon Cloves
  • 1 Cup Pumpkin, Puréed
  • ½ Cup Soy Milk
  • ½ Cup Vegetable Oil
  • 2 Tablespoons Molasses
1.Preheat oven to 400°.
Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. 
2.In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses.
Pour the wet ingredients into the dry and mix. 
3.Fill the muffin cups two-thirds full.
Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Isa Chandra Moskowitz. "The Best Pumpkin Muffins"