Hello Susan. I love fall colours. However, where I live its either green or brown. Rarely do we get the chance to see "fall's bounty of rainbowed trees". I am going to have to travel to see it again sometime. Hope your day is a pleasant one!
trees don't change here either :(
Happy to see you got up and posted this morning's photo as usual after we "closed down" the place last night, LOL. I love this photo--the leaf itself and the whole composition, and the caption, too.Amy
Leaves falling here now too... a lot of YELLOW birch leaves... I am still waiting for your pita recpie :)
Wow - those colors!
Farmgirl,how long will dough stay good in the fridge? Last thursday when Amy and I made bread, I savrd some to fry, my granny used to do it, we called them doughboys. You fry the dough and roll it in sugar, and then you have the best treat EVER!! Anyway, I still have some dough in the fridge I wonder if it will be good to fry on Sunday?? Pleas help and thanks!!
Fall, today ?is it not tomorrow, Sept 23 ?Thank you for this beautiful photo.
Hi Heather,I, too, love fall colors. Watching the leaves change is one of the highlights of the year. Hi Clare,Yeah, but everything there seems to be covered in flowers! : )Hi Amy,I was up before the sun! But I didn't have the energy to build another fence before breakfast. : )Hi Chloe,Nice to hear from you. Believe it or not, I'm actually in the middle of writing the pita post. Had planned to have it finished ages ago.Some of you might be starting to realize that I wasn't kidding when I said it can take a while got get things done around here. Always something unexpected. . .Hi Cherrybegonia,And they only get better--reds, oranges. . . you'll see.Hi Cara,Wow I've never made doughboys--they sound pretty yum. Honestly, I'm not sure how long finished dough will last in the fridge. A starter can go for a week or more (before it needs to be 'refreshed') but it's different than dough. As long as it looks okay, your dough might be fine for frying. It's probably a little old for making bread.Bread dough freezes very well (as does pizza dough). I make extra Farmhouse White dough, take 10 ounce balls, wrap them in plastic, put them in a zipper bag, and keep them in the freezer for when I want to make bread using the "old dough" method. (For more about how to do this, click here and read number three.) It defrosts fairly quickly at room temperature.You might want to stick your dough in the freezer until Sunday. Let me know how it goes.And if anybody has anything else to add about saving dough, please do!Hi Wendy,My sentiments exactly. But the thermometer does not seem to be paying attention to the calendar--it's hot and humid today and supposed to get up into the 90s. Cooler days coming soon, I hope. : )
Gorgeous photo! I love the contrast of the leaf and the background.
Thanks FG!! You should try doughboys, they are awesome. When Granny made them we rolled them in granulated sugar, but my girls prefer powdered sugar. The dough we made was very simple white bread dough flour,water,oil, salt,and honey. Just imagine sitting outside on a nice fall morning drinking your coffee or tea eating doughboys, sounds like heaven!!!
Beautiful. I've been wanting to get out with my camera this last week as the weather shifts. Cara, I am serious slacker when it comes to timing on bread and I've got starter in the fridge I haven't touched in about a month and it's fine. As for dough, I've saved dough for about 10 days and had it turn out okay. FWIW, my fridge is at ~36 degrees and the dough needs a little more watching during proofing, but it's doable.
Hi Susan,Gorgeous! Happy Fall to you too! See, you'll never run out of things to photograph.
Hey! Your photos are just amazing. You have that gift of being able to capture exactly the right emotion. That leaf looks so inviting, right now here in Alabama we are having temps in the 90's! Fall lasts approximately 19 hours here!
I miss watching the change of seasons from when we lived in MN. It just goes from hot to not-so-hot here. Oh well, just means we have to go for a trip somewhere to see some of them brillant fall colors!
I love the changing of the seasons and can't wait to see it get going here. Its a beautiful picture. Have you ever noticed that fall leaves are always so much prettier when they are not in your yard (waiting to be raked)?
NICE!BTW, the terra cotta tiles are in my oven now. Hope to begin my chef and starter this coming week!
Hi Alice,Thank you!Hi Cara,Those doughboys do sound like heaven (oh, especially with coffee)--but dangerous heaven! : )Hi Kitchenmage,Thanks for the helpful info.Hi Michelle,Well, if nothing else, I can always take tons of pictures of everybody's favorite donkey!Hi Alisha,Thanks so much. It's still really hot here, too, even though it doesn't look like it should be. Soon. . .Hi Joe,Wow, Minnesota to Arizona. That's a big change!Hi Punky,Welcome to the farm! Look all you like, and I won't make you rake a single leaf! : )Hi Laurie,What exciting news! Be sure to let me know how your bread baking goes.
Oh, No! Fall is just a warning for winter! Go away! Great photo though!
"Autumn is a second spring where every leaf is a flower" ~ Albert CamusHappy Autumn, Farmgirl and everyone else out there! Don't know 'bout you, but it's my very favorite time of the year. Here in the west central mountains of Idaho, we definitely enjoy 4 seasons and are usually inundated with brilliant fall colors. What could be better than the rustle of falling leaves, invigorating temperatures, crowds of gathering birds stuffing themselves before heading south and the delicious smells being carried about on the breeze? Glorious!
January 2013 update: I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one) you can click on the SUBSCRIBE BY EMAIL link that will show up below and receive all follow up comments to just this specific post via email.I look forward to hearing from you and hope you enjoy your e-visits to our farm!