October is Here

Another beautiful fall week has passed. The aspens have been in their full golden glory. When I lived in Virginia for a short time, I was continually asked to compare the beautiful surroundings to my beloved Colorado. It is a difficult comparison like apples & oranges, they are just too different and glorious in their own right. I love the Eastern mixture of reds, oranges, and yellows. The oaks, maples, and hickories were my favorites. I feel this scene can be captured best by the Goblin Tapestry style of weaving my grandmother made. There is something very pristine though about glowing gold amid the evergreens against the clear blue sky though that really takes my breath away. As my husband & I discuss color often, he thinks he can get the color of aspen leaves by adding more orange. I maintain the belief that it is not just color that makes them special, it is also how the sunlight effects them. It makes them glow with an inner light. Fall is glorious!
We have had a visitor this week that we have yet to see. It's comes through in the evenings though and leaves it's evidence in our driveway. By the looks of it, it is a pretty big bear. We have finally realized (and put together) the different types of raised hair my hound dog gets for different wildlife. For the bear, it is a wide thick bristle all along his back and down the tail. He stays fairly calm now for elk, deer, or moose as he knows we like to watch them and leave alone. Bo gets pretty uppity for fox but not too mad. The scariest of his hair-dos is what we call the shark attack. This is reserved for very bad threats of any kind (usually dog) against us. The hair along his back raises in a very thin and sharp ridge like a shark fin. He is such a good dog though that when threatened, he still asks our permission to defend. If we say no (usually) he just stands there. My big, sweet Bogie-bear (snoring at my feet at the moment) jumped into my life to become my best friend. It's funny too, I was never a dog person. For nine years though, this boy has run my life. I'll have to take him hiking today so we can enjoy this wonderful fall day.
I plan to get out there and get inspired so I can use it when the winter snow drifts come.
Keep quilting and crafting!

Thanksgiving, Cranberries, and Bears, Oh my!

We had a wonderful Thanksgiving shared with our friends. One of my friends likes to ask if we've seen any wildlife lately. For some reason, whenever he does, a bear or two will come strolling through the property. It never fails and Thanksgiving was no exception. A small bear came to see what smelled so good. Luckily, no damage was done. I love watching the wildlife but not enough to bait it purposely. Accidents do happen though.
Shortly after moving back to the mountains, I found an old bag of cranberrries in the freezer. Well, I thought I'd be nice to the birds. It was spring and food sources were scarce for the returning birds. So I threw the berries off the porch for the birds. The cranberries glistened like rubies on top of the snow. It was so pretty. My husband came home from work and casually asked me if I thought bears liked berries. I couldn't believe that I had not thought of that possibility. Needless to say, he picked up every single little jewel-like berry and disposed of them properly. No bears visited us that time.
This year, all the cranberries were eaten by us humans. I made up a batch of my favorite Cranberries in Port Wine. Over the years, I've learned to make these with more sugar than the original recipe. Adjust to your own taste as recipes are just springboards. Great ideas that can be completely tailored to suit your life's desires. That being said, here is how I make my Cranberries in Port Wine:
1) Wash and pick over 16 oz bag of cranberries. Put in heavy medium-size saucepan.
2) Add : 1/4 Cup Port Wine of choice
Juice of 1 Orange
1/2 Cup sugar
3) Bring to a boil. Let boil until the cranberries are soft and popped. The syrup should be
fairly thick. (The more sugar, the thicker it will be.)
4) Remove from heat and add fresh orange zest and lemon thyme if you've got it.
Let this cool and keep it in a jar in the fridge. I make them before Thanksgiving and they are really good by Christmas. Don't keep past the New Year though unless properly canned.