This song, through the red leaves fast, car windows down, REALLY LOUD.
And this one, for the back porch after everyone has gone to bed. For when the air is warmer than it should be this time of year, and across the field or the road or the city, you can almost see something glimmering. Walk towards it, feet wet in the cold grass.
(Don’t laugh! Okay laugh, but then remember with your 17-year old self. Remember when there was no such thing as perspective, and everything felt big, and real, and now? I think it’s good to get a dose of that every now and then.)
And a few recipes for now, too, especially if you have too many apples on your hands.
maple apple chips. I’m on my second double batch of these this week. I told Joey I was trying to preserve apples and he should stop eating entire trays of them. He said I should stop making them taste like that.
stuffed squash. For any variety you have kicking around in your kitchen.
apple bread. Every year I rediscover this, and every year it becomes my favorite quick bread. Better than banana.
And keep those books coming! Your comments have been so great. I think I might need to gather them together in a master list.
Happy Monday, friends.
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 
I just got my oven fixed after it was on the fritz for a few months (not that I minded much. The thought of turning on a hot oven during the humid mid Atlantic summers is enough to make me mad). The apple bread along with the lasagna recipe I made from your book last night will be a perfect way to baptize it! I can’t wait! =)
I wanted to send a quick fan-comment your way: your books is wonderful from cover to cover. I’ve made many of your recipes and haven’t had a dud or even a “meh” yet. Your pie dough, especially was a revelation. I was taught to make pie crust when I was a young girl and was a pie-baking master by the time I wowed my college roommates. But I used the evil-incarnate Crisco. Once I left that behind I had tough, hard pie crusts to show for it. Or, when I used all lard, greasy, deep-fried crusts. (smites breast). Your method works! Hallelujah! My reputation is slowly beginning to recover.
Oh, I’m so glad to hear it, Rebecca! Working on that pie crust did the same for me, so I’m so glad you’ve had the same experience. Before that, every all-butter pie crust I made was either cardboard or just oozed butter. And I have to say that if there’s one thing people bring up to me most as the thing they wish they could make well, it’s pie crust. So here’s to building a world of good pie, one crust at a time…
I’ve been all over your quick bread this year! My CSA keeps turning up apples, and being the only one to eat them, I’ve been baking up muffins and storing them in the freezer.