Ingredients for autumn soup: chestnuts from a farmers market, Lactarius thyinos (no common name), hen of the woods, Queen of Smyrna squash
I took this picture to run with the recipe – not yet written – because I was about to roast the squash and chestnuts, making them less photogenic.
But then I realized the picture itself is a massive seasonal alert. So:
Bill’s detailed hen of the woods hunting advice is here.
The post where I roll all over in delight about the squash, after a timely reminder that the window of specialty squashes is both small and right now, is here.
And really a lot about roasting and peeling chestnuts is here.
I would rather show you something that was pleasantly autumnal, so there will be no picture of the equally autumnal Eek. (The link to an easy recipe for old fashioned pumpkin chiffon pie is at the end of the post, should you wish to skip the horror and go semi-directly thence.)
Pumpkin Style Pie Dessert is a mix, brought to you by the folks at Jell-O, aka Kraft Foods, and it came to my attention because my local supermarket featured it on an end cap, exactly at eye level. Boxes and boxes and boxes of it, so it was at everybody’s eye level.
As “Pumpkin Style Pie Dessert” makes clear to the label savvy, there is absolutely no pumpkin – or any other fruit or vegetable (unless you count carrageenan) in it. Whether the non label savvy will be enticed by “flavored with natural cinnamon and ginger” is a near-existential question I don’t feel equipped to answer.
Eric's Japanese snowflake holly, still a baby at this writing but already quite showy.
Our friend Eric continues to find places to plant new things, in this case a pair of Japanese Hollies that are almost (but not quite, I have to confess) sufficiently dazzling to make me change my mind about randomly variegated plants. But I’m a notorious holdout in this regard. Almost everyone else is bound to be seduced, if not by the picture then by Eric’s description of this plant’s merits, of which there are many besides its looks.