Well, not really in the kitchen so much—I’m doing lots of food stuff, but most of it is taking place outside. Like cutting and drying basil, and braiding a little garlic.

I’m starting to freeze okra and peppers. The regular bell peppers have just gotten going, after a summer of lush and gorgeous foliage, but very little fruit, but the paprika peppers have done amazingly well. We’ve yet to have one turn red, but we’ve been enjoying them green.

Inside I’m canning tomatoes today, and making yoghurt, which is pretty much the only dairy product (besides butter) that I’m making.

It’s still hot—90-ish during the day—but it’s cooling off so much at night, and the humidity is so low that it really feels like fall. It’s glorious!