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Georgia Kohart - Plants make move from yard to house

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GEORGIA KOHART

Brrrr! As summer was sauntering toward the exit, autumn rushed up and trampled over her on the way out the door. I'm afraid to look, but it feels as if winter is ready to ring the doorbell.

Perhaps that is why weather is so fascinating. Some years summer stretches on and on, with balmy, bright days right up to and beyond Thanksgiving. Other years, snowflakes mingle with the goodies in trick-or-treat bags. Despite all the wisdom of the almanac or state-of-the-art meteorological equipment, there is just no predicting the long-range weather.

In an effort to postpone the inevitable, we've been shuttling pots and plants in and out of the garage whenever freezing temperatures have been forecast -- which was almost every night last week. My poor Christmas cactus that made the move from the farm into town without a single sign of stress is now withering away. Ever since he was a mere slip, started from a venerable plant belonging to a friend, he's spent summers outside and winters inside. But this year the move indoors just didn't agree with him. His condition is critical and the prognosis isn't good. I talk to him frequently, begging him not to give up -- telling him I don't care if he sets blossoms for the holidays, he can bloom another year. Now all we can do is watch and wait.

In between visiting hours I spend the time chasing Murphy our big, fluffy gray cat, away from the spider plant. Since it, too, was brought inside, he has launched an all-out campaign to seek and destroy. One more plant, a lush asparagus fern, is coming in shortly. I'll have to rush to its rescue on a regular basis, too.

Tim's been creating our new herb and vegetable garden. It will be round, centered by a birdbath and have mulched paths intersecting it. It is situated in the one area of the yard that gets sunlight throughout the day. Towering maples make for a lovely, shaded back yard, but tomatoes, peppers and most herbs need lots of full sun. This week I transplanted several varieties of thyme from the pots they were growing in all summer. Hopefully, the garden will be reminiscent of a little early American herb garden when it's completed.

Tim has begun spending his weekend afternoons with rake in hand, tackling the first of the bright, fallen maple leaves. He rakes for a while and then thunders into the house to check the score of some game where football players are tackling each other.

The best meal, after spending an afternoon outside on a brisk fall day, is a steaming bowl of chili. This is a thick, hearty chili, not at all soupy. A recipe adapted by our middle daughter, it is a family favorite. Topped with crunchy tortilla chips and sprinkled with grated Colby jack cheese, it can be made hot and spicy or mild. Tim likes it after it has simmered down and is very thick. I like it a little more like soup. If trying to sneak a few more veggies into everyone's diet, chopped carrots and celery can be added along with the onion and green pepper. Also depending on individual tastes, the amount of onion and spices can be reduced or increased.

Quick and Easy Chili

Ingredients:

1 pound ground beef or turkey

1 teaspoon salt

1 large onion, chopped

1 large green pepper, seeded and chopped

1-2 cans chili beans, mild or hot

1 large can diced tomatoes

1-2 tablespoons chili powder

Garlic powder to taste

Crushed red pepper to taste

Shredded cheese

Tortilla chips

Directions:

Sprinkle salt in the bottom of a large cast iron skillet or Dutch kettle. Add meat and brown. Drain grease. Add chopped vegetables and cook until tender. Add beans, tomatoes and seasonings. Simmer until desired consistency is reached.

Serve topped with tortilla chips and shredded cheese.