The Autodidact

The trees are singing one last song of praise to their Maker. The wind lets loose leaf confetti and it blows past the window as we drive down into the valley. The sun is allowed into more of the woods and it's not as dark here as it is in the summer. The sky is a blue only seen in the fall. Crickets sing all day because they know the time is short. Gather in the last of the garden fruits and herbs before the first frost. Still plenty of green on the trees, but soon the balance will tip in favor of reds and yellows and purples. It'a all so beautiful and sharp and fleeting. I know it's coming- the dark, the grey, the cold, the slow descent into a death-like world. It envelopes me every year, and I feel it coming on slowly, like old age. I want to see the beauty, to enjoy the colors and crisp air, to breathe it all in and bask. But I can't because I know it's all a prelude. A prelude to colorless, odorless, darkness. And I just can't shake the feeling. I know...

Here's a simple chop suey recipe that is quick, delicious and simple. Cut 4 stalks of celery and 1 large onion: If you have fresh mushrooms, chop up an 8 oz package too. I don't always have fresh, so I use 2 cans. Saute the veggies in a couple of tablespoons butter. If using canned mushrooms, you can throw them in later. When the veggies are soft, add 2 or 2 1/2 pounds ground beef. This is a good time to throw in the canned mushrooms. Cook the beef thoroughly. Meanwhile cook up about 2 1/2 cups dry rice. I know, I know, you are asking about the bean sprouts, but I never seem to have those on hand. So, I just leave them out and put in extra veggies. But if you have them, by all means, throw some in! When the meat and veggies are done, add 3 cups of chicken or veggie broth. Simmer about 10 minutes. Whisk together 4 tablespoons each corn starch and soy sauce. It looks really lumpy and as if it will not mix, but it will. Add the corn starch mixture to th...