(no subject)
Thunder in the air, spiders sneaking indoors and bright, bright leaves: a classic autumn is already here. I've been too busy admiring the autumn leaves to think of anything deep and meaningful to write about. When autumn has set in a bit further, I shall turn my mind to ghosts again. Instead of big spiders giving me nightmares, the ghosts will. This isn't such a bad thing. I can't - after all - complain of a tedious existence. Starting at shadows might be annoying, but it's seldom boring.
On a more upbeat note, the older varieties of apples are wonderful and full of different flavours. This morning I had the last of my No. 2s from Blundell's cottage (Blundell was an early Canberra settler, and most of his apple varieties were saved by Jonathan Banks and now grow at Pialligo Apples) and I shall miss them. Small and golden and crisp and complex, with not too much sweetness, they make Golden Delicious apples taste floury and sugary and just a bit wimpish. It's like the difference between an average novel and a really good one. I won't be eating supermarket apples for a very long time, I think.
This evening I intend to cook one of the old-fashioned cooking apples. I want it stewed, with not much sugar, but with lashings of King Island cream dolloped on top afterwards. My tastebuds are already hungry for it.
On a more upbeat note, the older varieties of apples are wonderful and full of different flavours. This morning I had the last of my No. 2s from Blundell's cottage (Blundell was an early Canberra settler, and most of his apple varieties were saved by Jonathan Banks and now grow at Pialligo Apples) and I shall miss them. Small and golden and crisp and complex, with not too much sweetness, they make Golden Delicious apples taste floury and sugary and just a bit wimpish. It's like the difference between an average novel and a really good one. I won't be eating supermarket apples for a very long time, I think.
This evening I intend to cook one of the old-fashioned cooking apples. I want it stewed, with not much sugar, but with lashings of King Island cream dolloped on top afterwards. My tastebuds are already hungry for it.