Sunday, September 29, 2013

morning

It was such a pretty predawn and Ed was already moving pots around downstairs. [This was the last of the grape jam making operation -- and by the way, to a commenter who spoke of pectin -- we don't actually use it; just fruit, sugar, maybe lemon juice, maybe cinnamon if we're dealing with apples. I don't remember seeing pectin in Poland either. Is it an American habit to make jams with it? I don't know...]


This is the perfect morning for a rosie ride (for the newcommers -- rosie is my red moped) to Lake Waubesa.

I'm keeping the post short today. Photos from the ride, nothing more.


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I like the lake best before the sun pushes through the horizon. For the real moment of sunrise, I take rosie to a hill of corn.

Just before the first burst of sunlight:


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And just after, from a different perch.


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One more look at the quickly ascending sun and the changing hues -- from red to gold:


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And there you have it -- another beautiful September morning.

The ride back to the farmette is due west, so that I have the sun on my back and the crimson fields of soy before me.


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I pull into our dirt road, past the old orchard...


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And settle in to work.

I should note that Saturday afternoon brought much needed rain. Ed and I heaved plastic and bricks up on the porch roof to cover the gaping holes.

Now the rains have passed, the sun is with us again. The month of perfect weather. Absolutely perfect.


2 comments:

  1. So stunningly beatiful. Thanks for the morning ride.

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  2. Hi - not sure about whether pectin is an American thing since I haven't "jammed" elsewhere :) For freezer jam, it seems necessary to make the jam thicken as it isn't cooked much (or sometimes, not at all) in the jam-making process. For cooked jam, I can tell you that some fruits naturally are high in pectin (red currants are, don't know about grapes) and thicken with nothing else added. Others can cooked to the desired consistency or you can use pectin (more predictable results for the average jam maker).

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