I don’t know if I’ve ever experienced a more glorious Autumn than this year in Australia.
I wake up to cool, foggy mornings that are quickly dissipated by the rising sun, turning into breathtakingly sumptuous days of sunshine, brilliant blue sky, and a cacophony of bird song.
After a year of nearly incessant travel, I am luxuriating in quiet days in the country with time to just be.
Time for hanging laundry to dry in the sun, for walks with Luna and Fletcher through crunchy leaves, and for washing dishes as afternoon light streams through my kitchen windows.
I think it’s the light that gets me. It seems mellower, more golden and soft than the summer light.
It comes through different windows than during the spring and summer, and I love how it makes my kitchen glow with warmth as it shimmers off the wood walls and glints through the old glass bottles on the window sill.
The yard looks magical at sunset with the light shining through hundreds of feathers from our molting ducks, geese and chickens.
It’s inspired me to embrace Autumn in all its richness and depth of color. I even bought new nail polish in a gorgeous Aubergine as my own little salute to the changing season.
The farmer’s markets have been overflowing with tomatoes and capsicum (bell pepper) lately, so my oven has been running overtime roasting them for soups, sandwiches, and even snacks between meals.
I made a crustless quiche with them the other day, and as I set it to cool on the counter it looked so gorgeous in the afternoon light that I had to capture it.
Alongside these simple pleasures, I’ve been working hard on some exciting projects and I can’t wait to tell you about them. 🙂
What is projects are exciting YOU these days?
Roasted Tomato and Pepper Quiche
(makes two quiches)
1 cup roasted red bell peppers (capsicum), diced
1 16 ounce container cottage cheese
8 large eggs
1 4 ounce container mild green chilies
2 cups diced ham
4 scallions, sliced
2 Tbsp powdered mustard
1 tsp freshly ground black pepper
1 cup feta cheese, cubed or grated
24 oven roasted tomato halves
- Preheat oven to 375 degrees F.
- Mix all ingredients except roasted tomatoes and pour into two greased pie pans.
- Top with roasted tomatoes and bake for 45 minutes or until top is golden and firm.