So, we had our first freeze this week. A chill is in the air. Fall is my favorite time of year. Funny thing since I grew up in places where there was no fall. Maybe that’s why I like it. All the leaves turning. Pumpkin pie. Adding a jacket. Digging out the boots. Finding the scarves and hats. I probably need a new pair of gloves. When I lived in Virginia I always tried to make it out to the Shenandoah mountains for the fall colors. Now I trek to the river and all the parks along it.
I read an article titled twelve easy ways to switch off after work. Not one of them said, have a vodka. Guess I’ve been doing it wrong…
Pulled from the bookshelf… Western Wind, An Introduction to Poetry. It must have been somebody’s textbook. The first half goes through all the different kinds of poetry but the second half is an anthology.
Against Poets (by Alan Shapiro)
Golden leaves,
Russet leaves
Detach, float, spin
by the thousands,
Singly.
Charged with meaning
By poets,
Used as metaphor
For decline, loss.
Separation.
The poets
Come between us
And the leaves
In their meaningless
Beauty
This month my book club read a Young Adult book – The Genius Under the Table by Eugene Yeltsin. It is written in first person by a young Jewish boy growing up in Leningrad (St Petersburg), Russia. Eugene Yeltsin grew up in Leningrad and emigrated to the USA in 1983. The book takes place about 1974. His mother works for the famous ballet school linked to the Marinsky theater where Barishnikov danced. Spoiler alert – he defects. It is probably an accurate telling of life in Russia in those times. It was easy to read and entertaining.
Season 10 of Doc Martin comes out shortly. Something to look forward to. Since it is the last season I expect there to be some twists and turns.
I haven’t made this in ages. Looks really good…
Greek Lamb and Spinach Phyllo Pie
1 lb ground lamb
1 onion, chopped
1 garlic clove, minced
½ tsp curry powder
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp salt
¼ tsp black pepper
½ cup tomato sauce
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
2 large egg whites, lightly beaten
8 (9X14 inch) sheets frozen phyllo, thawed
6 servings
Preheat oven to 375 degrees F.
Spray 9 inch pie plate with nonstick spray. (Here I use olive oil.)
Filling:
Cook lamb and onion in a skillet with a little olive oil until lamb is done.
Add: Garlic, curry powder, cinnamon, allspice, salt and pepper.
Stir to mix well.
Add tomato sauce and simmer until thickened – about 5 minutes.
Transfer to a large bowl. Stir in spinach and feta. Add egg whites (whole egg).
Lay 1 phyllo sheet in the pie plate; lightly spray with nonstick spray (brush with melted butter). Keep remaining phyllo covered with damp paper towel (dish towel) and plastic wrap (not needed) to keep it from drying out. Repeat with 3 of the remaining phyllo sheets, placing corners at different angles and lightly spraying each sheet with nonstick spray (melted butter).
Spoon filling into the crust.
Top filling with remaining 4 phyllo sheets, repeating layering and spraying with nonstick spray (butter). Roll up edges of phyllo toward center to form 1 ½ inch wide rim.
Bake until phyllo is golden brown 30-35 minutes. Let stand 5 minutes before serving. Cut into 6 wedges.
