Inside our big red house we are warm. Dad has put some logs that we keep stacked along the back of the garage in our Swedish fireplace. He's stoked it real nice, too. The animals-- Daisy, our yellow lab, Miz Newt LongJohn Bacon Squeegie BIN, our black and multi-colored fat cat, and Meisha, another black kitty-- are having a snoring contest, sprawled out across the living room floor.
This morning we awoke to frosty fields, and the sheep's wool is getting fluffier every day. Fall has gone by too quickly, and now there aren't many vegetables being harvested. The leaves are almost gone, just the pine trees in our side yard are still green.
It's been a while since I have lived the four seasons, and each has its own beauty.
As Henry David Thoreau once said:
"Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each."
Mushrooms and tofu en papillote
Adapted from The First Mess
12 oz mushrooms, sliced if small and coarsely chopped if large (I used local portobello) Dice stems finely
8 oz extra firm organic tofu, medium dice
1 large clove garlic, minced
1 large sprig rosemary, leaves minced
2 tbsp good balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste
2 medium sprigs thyme
Preheat oven to 400F with rack in the center. Cut two pieces of parchment paper about twice the size of a half sheet pan.
Add the sliced or chopped mushrooms, tofu, garlic, rosemary, vinegar, oil, salt and pepper to a medium mixing bowl; toss until everything is well mixed and coated with vinegar and oil.
See these instructions to form the parchment packets. Place a thyme sprig on top of each mound of mushroom-tofu mixture. Wrap parchment packs up, and bake in preheated oven for 20 minutes. Carefully cut open the packets using scissors and serve.