September Dreaming

There’s something about September that makes me feel withdrawn. Not in a bad way, not frightened or sad, just quiet inside. I know soon the leaves will fall to the ground and the evening air will have that slightly smoky scent of fires burning.

Maybe I can relate to the changing seasons more these days. I suppose some might say at my age, I’ve entered the winter of my life. I don’t feel like winter. There are times when I need to actually remind myself that I’m getting old.

If I could, I’d spend the entire month of September reading on the front porch in a big, creaking rocking chair with a cup of hot tea in one hand, a book in the other, and a note pad within reach to jot down my thoughts. Just think, a year from now we might just be in Tennessee. If that’s the case, I just might have a couple of dogs hanging around.

I’m one of those people who likes to know what’s in the future. I know, best laid plans and all, but having a plan is like having a security blanket. When life gets in the way, I’m flexible enough to punt. If not, I know what my plans are for tomorrow, next week, and with a little luck next year. I’ve already picked out names for my future dogs – Boo and Bear. I called my daughter Boo Bear. The dogs will be named after her. I’d like them both to be some sort of a Lab Mix although you never know. Hubby has agreed to two dogs. Of course, if I had it my way, we’d have an entire herd of large, smart, loving four-legged companions.

Oh but those are dreams for another day. Today let’s have something for dinner that is light, crisp and yet still satisfies the carnivores lurking within.

American Chef Salad
6 oz Ham Steak
6 oz Smoked Turkey
8 Cherry Tomatoes
2 Roma Tomatoes
1/2 bag Italian Salad Mixed Greens
1 bag American Salad Mixed Greens
Salt to taste
Black Pepper to taste
Salad Dressings of choice
Croutons optional
Bacon Bits optional

Cut ham into strips about 1 inch long. If necessary, slice turkey to match the ham strips. Slice cherry tomatoes in half, Roma Tomatoes into wedges.

Scatter both salads in a large serving bowl to blend. Top with tomatoes and strips of meat. Toss to blend.

Serve with a selection of dressings, finish with croutons and bacon bits as desired.

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To the Lord belongs the earth and all that fills it.