Downshifting into October
In my youth I spent some time in various African countries. While vastly different from each other the common thread I found was a much slower pace of life. My “busy” times were akin to the slower times here. You still had time to sit and drink tea with the neighbors, or take a leisurely walk, or read a book.
Here, those things are seasonal. I checked out my first book from the library since March or April. Chairman Meow stopped me in the middle of work to snuggle and take some selfies. All things being seasonal, we are entering into the slow(er) season.
When the sweaters come out of the closet and the shorts go in, when the pets want petted, when there are things that need celebrated (birthday, anniversary, Halloween..). This is the time when our laser focus fades and we pay attention to other things, including ourselves and each other. Nothing feels like a crisis as all the planting has been done (almost), and deconstruction activities happen on a flex schedule.
Welcome, my friends, to October. Let’s down-shift.
Down shifting means slow cooked greens again, such as:
Sweet and Sour Collard Greens
1 bunch collard greens
2 TBS bacon grease
1 chili pepper
1 cup chicken stock
1 cup water
1/2 cup honey
3/4 cup red wine vinegar
Remove tough stem and chop collard greens. Melt bacon grease in the pan, add chili pepper, stock and water, bring to a boil. Add collard greens, return to a boil, reduce heat and simmer, covered, for 30 minutes. Remove cover, simmer to reduce liquid so that less than 1/4 inch remains in the bottom of the pan. Meanwhile, mix honey and vinegar. Add mixture to collards and cook an additional ten minutes.
A reminder that there will be no Saturday Hickory farmers market this week due to Octoberfest. Regular market hours in Hickory on Wednesday (rain or shine) and Boone on Saturday.