October 10th

Today is my brother-law Don's birthday.

And to think there is a poem written just for those who might be celebrating an Oct. 10th day!
October 10
by Wendall Berry

Now constantly there is the sound,
quieter than rain,
of the leaves falling.

Under their loosening bright
gold, the sycamore limbs
bleach whiter.

Now the only flowers
are beeweed and aster, spray
of their white and lavender
over the brown leaves.

The calling of a crow sounds
Loud — landmark — now
that the life of summer falls
silent, and the nights grow.

“October 10” by Wendell Berry from New Collected Poems. © Counterpoint, 2012. Reprinted with permission. 

An Autumn Meal
Chicken and Rice with Green Beans, Shallots and Shiitake Mushrooms
Cook's notes: A rotisserie chicken, prepared boxed rice served with fresh green beans make this an easy meal giving you more time to enjoy the fall colors. Imagine this... I still had a few cookies left over Dark Chocolate Chip Granola Cookies

Ingredients:

• Rotisserie chicken
• Uncle Ben's Brown Rice Medley Roasted Garlic and Herb
• 1-1/2 lb. fresh green beans, ends trimmed
• 1 TB. each olive oil and butter
• 1/4 cup green onions, diced or 2 medium thinly sliced shallots
• 1 large garlic clove, minced 
• 10. fresh shiitake mushrooms, stems removed and mushrooms halved
• 1 tsp. grated lemon peel
• 2 TB. lemon juice
• 1 tsp. herbes de Provence
• coarse sea salt and freshly ground pepper
• 1/2 cup almonds

Directions:

• In a large pot bring beans to a boil in lightly salted water. Reduce heat, cover and cook 8 minutes or until crisp tender; drain. Transfer beans to ice water for a few seconds and drain again. Set aside.
• In a skillet heat oil and butter. Add shallots or onions, cook for 2 minutes, add in garlic and mushrooms, cook 5 minutes longer.
• Add in lemon peel, lemon juice and herbes de Provence. Stir to mix and cook 1 minute longer.
• Season with salt and pepper, sprinkle with almonds.
• Makes 2-3 servings