I want to be an Edwardian Lady!

    From Stanley Kunitz's exquisite book The Wild Braid, I have moved on to Edith Harding's equally beautiful The Country Diary of an Edwardian Lady. (Both of these, as well as Green Thoughts: A Writer in the Garden by Eleanor Perenyi, were recommendations via Facebook. It's amazing how useful something so frivolous as FB can be!) I can't explain why in the fall I suddenly feel the need to read up on gardening; maybe I'm subconsciously preparing for the coming spring? Usually it's rather pointless, as I only have six five-gallon pickle buckets to plant in (though I do make the most of what I've got) but now I've also got a generously-sized garden plot just down the street from my apartment, one I intend to have a lot of fun with. Case in point: we're waiting for our spaghetti squash to finish ripening, then everything's being torn out, turned over, and my little one and I are planting garlic and red tulip bulbs (his 'most favorite color on the world') to winter over. Fall in New England doesn't quite mean gardening season is over!
     Anyway, this post was meant to be a paean to the beautiful book published long after Edith Harding's death; she kept it a secret from her family, and it wasn't until it was discovered on a shelf in the house she was raised in that this gorgeous hand-written, hand-illustrated volume was published. Here are images from the facsimile edition:
 I want to be an Edwardian Lady when I grow up!






Speaking of spaghetti squash........

This is a microwave recipe, but on days when I know I have plenty of time I roast the squash in the oven at 400 degrees for 20 minutes or so. Cooking time depends on how large the squash is, really. Drizzle the squash with oil, and roast, cut side down, until tender and easily shredable with a fork.

 

Spaghetti Squash and Meatballs

 

1 large spaghetti squash (around 4 pounds), halved lengthwise and seeded

3 Tbs butter

2 Tbs olive oil

salt and pepper to taste

1 pound uncooked turkey sausage (or whichever kind you prefer. Soy doesn't really work too well with this, so I use turkey)

3/4 c plain breadcrumbs

1 Tbs fresh thyme leaves, finely chopped

1 Tbs fresh sage leaves, finely chopped

1/2 c grated Asiago cheese

8 basil leaves, torn

 

* Place the squash, cut side up, on a damp paper towel in the microwave. Microwave on high until tender and easily shredable, 15 minutes or so. Using a fork, scrape the squash strands into a microwave-safe bowl and toss with the butter and 1 Tbs olive oil. Season with salt and pepper.

* While the squash is cooking, combine the sausage, breadcrumbs, chopped thyme and chopped sage and form into 1 inch meatballs. Heat the remaining 1 Tbs olive oil in a large skillet and cook meatballs over medium-high heat until browned, about 6 minutes. Reduce heat to low, cover and cook until cooked through, about 3 more minutes.

* Reheat squash in microwave if necessary and top with meatballs, Asiago and basil.

Soooo yummie!