Notice: Last days of Summer
September is always a very busy month for me as I go back to work for the school year. It feels like I look up and it’s October. But September has some of the most lovely weather of the year - there are plenty of warm sunny days to enjoy being outside, squeeze in some last swims, and enjoy the cooler nights. I’m going to try to embrace the last days of summer with a few scheduled things (because if they don’t get scheduled, they don’t usually happen). I’m going camping for a night on my own; I’m looking forward to some quiet and time to just be by myself. The boys and I are going to Keji for a day, which will feel very summery, and I want one of my default evening activities to be having a little fire by our pond with a cup of tea instead of looking at my phone. I want to spend some time being still and noticing every detail of these last days of summer and making it last as long as possible.
Make
Tomato Herb Butter: I first started making this recipe a few years ago, and it became an instant favourite. It is absolutely perfect served on haddock (the original recipe is for cod; we prefer haddock but any white fish will do). It is also excellent as a pasta sauce. There is such an abundance of tomatoes and herbs at this time of year, and it is a quick and easy meal to put together. The sauce is also easy to put together and freeze for later. With haddock, we usually serve it over basmati or jasmine rice. We have cherry tomatoes in bowls all over the counter right now, and there are more in the garden to pick… I think this might go on next week’s menu at our house.
Original recipe and full instructions are here: https://www.littlebroken.com/cod-with-tomato-and-herb-butter/
Jubilee Relish: This is a sweet relish recipe that was given to me by a neighbour who has been making it from this 1963 Women’s Institute cookbook for many, many years. If you’re feeling extra keen and have some cucumbers to use up, this is the perfect recipe. My favourite burger topping combination is sweet relish and cheese, so I love having this on hand. Make it now, and you’ll have it for next summer’s barbecues. Here it is, straight from her cookbook! (10 minute hot water bath after jarring is the current canning protocol.)
Do
I just had a beautiful paragraph about slowing down written here. As I was putting the finishing touches on the post, I accidentally deleted it and it’s irretrievable. Funnily enough, the idea of the paragraph was to slow down - and it was in my hurry that I deleted it. The irony is not lost on me! September is so busy for me, that the one thing I constantly need to be reminded to do is to slow down. To take a deep breath, focus on the one thing that I am doing, and not jump ahead, as I am very prone to do. If that is all that I manage to do in September, it will be counted as a win!
I hope that September is good to you.