The hummingbirds left on September 19th, two days earlier than they did last year. I didn’t see any of them say goodbye. If any tried, I’m sure it would have been the female.
With each passing day it’s looking more and more like autumn. Oh, there are some die-hard phlox out there that are still blooming their little hot pink hearts out.
And the flowers around the low bird bath in the rock garden are still in full color.
But the berries are bright red on the dogwood and the leaves are turning bronze. A sure sign that fall is here.
The sassafras trees take on early color, too. Some turn a neon yellow, like the one above.
And others turn red.
My pole bean plants are still flowering and still pumping out pole beans. There are a few in the upper left corner of the photo below.
I’ve really gotten more into roasting vegetables…at least twice a week if not more. The vegetables above were roasted and served along with the spinach ricotta pie shown below. Roasted vegetables work in so many ways…on bulgar wheat pilaf, or on polenta topped with stewed tomatoes, on omelets or baked cod or linguine sprinkled with a little soy sauce, or mixed with some tuna and served on a salad. The possibilities are endless!!!!
And, speaking of food, that leads me to the subject of the chafing dish. I had been doing some research on an oyster fork that was manufactured by Gorham. The front of the handle had an interesting crest and the back of the handle had “H.M. Kinsley & Baumann”. Of course, I had to find out who Kinsley & Baumann were. It turns out that they operated the Holland House hotel in New York when it opened in 1891. I already knew Gustav Baumann from an earlier blog post concerning the New York Biltmore Hotel which he opened in 1914.
H. M. Kinsley was a caterer and restauranteur from Chicago and Gustav’s father-in-law. In 1894 Mr. Kinsley wrote a chafing dish recipe book which was published by Gorham, with illustrations of various chafing dish models offered by Gorham. It seems that there was a chafing dish craze going on in the United States during the 1890s and into the turn of the 20th Century. Interest in chafing dishes has ebbed and flowed since. They’ve certainly caught my attention and I will be writing more in my next post about them.