On the best of days our cat, Boo, is bizarre. Some days, like today for example, she’s could be deemed certifiable. Early on I was relaxing with my first cup of piping hot coffee enjoying the Sunday paper. As is her habit the cat was canvasing the living room area in search of stray mice to toss about (the stuffed variety) or a piece of leaf to chase. Without any obvious explanation a small picture frame sitting in an easel on our glass TV stand fell over with a resounding crash. The cat, not named Boo for nothing, shot up in the air as if fired from a catapult. Every hair along her spine was at full attention as she bolted across me at rocket speed knocking the arm holding my coffee cup hard enough to spill the steaming contents all over the front of my new tee-shirt. Thank you, Boo. Thank you very much. Nothing I like better than starting off a morning with second degree burns and ruined clothing. Appreciate it. If she is lying on me, as she is prone to do off and on during the day, and a sneeze captures me, if I can’t stop it she is likely to scratch half-inch lines on my chest in an effort to escape. Even if Rick sneezes next to me, the reaction is the same. We feel she was abused in some way as a kitten or very scared. Truth is I can’t imagine my world without her disrupting it. I wish cats could live to be a hundred but unfortunately that wasn’t in the plan.
When Boo gets frightened I can generally locate her under a bed downstairs her behind pointed in my direction. For some reason when frightened she presents me with that end of her anatomy. I offer no explanation for this occurrence other than the cat is odd, very odd. This is why we clicked when first meeting I would most imagine. Both of us have unusual eyes and quirky personalities. Since the earlier strange situation with the picture frame Boo has been seen stalking the TV stand, tail wagging furiously and the well-known cat curiosity at the fore. At one point I saw her checking out the plug with her nose, a practice I discouraged lest she light up like a cartoon cat zapped by a good jolt of electricity.
Perhaps Boo’s strange behavior can be attributed to the change of seasons. Fall is definitely in the air. Leaves litter the ground and hints of others just beginning to change color are scattered about the hillsides. Summer, however, reluctant to give up center stage, keeps insinuating its hot little hands in the middle of it all. Yesterday it approached 100 degrees and today will be the same. Alternating between shorts and jeans I’m still leaning on the side of autumn. I have taken out my fall decorations in celebration of the changing of the guard. Ghosts peer out my windows and goblins huddle about bowls of candy.
Growing up in Nova Scotia the leaves would have turned dramatically by now, reflected in fiery images in many lakes and ponds scattered about (or aboot in Canadian) the province. Our family home sat at the mouth of the Halifax harbor two blocks from Point Pleasant Park, a place I explored often as a youngster. For a child the park offered so many opportunities to run and play. The frog pond inside the gate was where I sat on a rock to watch the busy insect and amphibian population visible on and just below the murky water. When winter arrived and the temperatures dropped the pond froze over and served as the perfect outdoor skating rink for local kids or a place to try out the new hockey stick Santa had placed under the tree.
Fall made it’s presence known dramatically in the heavily treed acreage. Walking along the paths the crunching pad of dead leaves beneath your boots echoed through the canopy of branches overhead. I loved it there. Funny, I don’t remember worrying about boogeymen, though I’m sure there were some lurking about over the years, nor do I remember feeling scared or alone while inside the park grounds.
Rick, coming from Egypt originally, is more of a sun worshiper. Was he a lizard, I can picture him stretched out on a rock soaking in the desert heat. For him the advent of chilly rainy days and darkened skies is embraced with far less enthusiasm than for me. Was I to draw how I feel this time of year in a picture my toes would be twirling, my lips smiling, and my eyes twinkling. Energizing my spirit the change in seasons heading into winter gets me even busier in the kitchen, eyeing my sewing machine for holiday projects, and beginning to look at store sales and seasonal recipes. This George Eliot quote says it all:
Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.
I do think the stores are really getting ahead of themselves this year. Each year they start a little bit earlier. Christmas trees and decorations began showing up in some stores in August. What’s next, bunnies and baskets by Christmas? I like to ease into the holidays. They’re overwhelming enough with all the shopping (I’m not an avid shopper), wrapping, and shipping of gifts to family and friends. To me it’s like being given the whole cheesecake and asked to eat in at one sitting. I enjoy a good cheesecake but prefer to savor each bite and look forward to another piece a day or so later. Well, that made my stomach growl. Going to have to make a cheesecake one of these days.
Comfort food on my mind I decided to make Rick one of his favorites, turkey stuffed pepper soup. Delicious and filling with its mini-grilled cheese. Yum and yum.
Turkey Stuffed Pepper Soup with Mini-Grilled Cheese
1 Tbsp. olive oil
1 lb. ground turkey
2 garlic cloves, minced
1 tsp. Italian seasoning
1/2 tsp. dried basil
1/4 tsp. salt
1/2 tsp. black pepper
1/8 tsp. red pepper flakes
1 Tbsp. Worcestershire sauce
1 onion, chopped
2 green bell peppers, chopped
5 cups beef stock
1 15 oz. can of diced tomatoes
1 15 oz. can tomato sauce
1 cup cooked rice
Bring olive oil to shimmer in stock pot over med.-high heat. Add turkey and cook, breaking meat into crumbles, until no longer pink. Add garlic and continue cooking 1 min.
Add seasonings, Worcestershire sauce, onion and green peppers. Cook, stirring frequently for 6 mins. Add stock, tomatoes, and tomato sauce. Bring to boil. Reduce heat to simmer and cook 30 mins.
Place 1/4 cup of rice in bottom of four soup bowls.Pour 1/4 of soup over top of each scoop.
4 slices French bread, sliced thin
2 Tbsp. butter softened
2 slices sliced cheddar cheese
Butter one side of each slice of bread. Place two slices butter side down in skillet. Top each with slice of cheese. Place remaining slices butter side up on cheese slices. Heat pan over high heat brown on both sides and cook until cheese has melted. Cut into small squares and serve on top of soup.