September first and autumn is in the air! Okay, well, actually, it’s been in the air a pretty good long time, but the leaves are changing and the mornings are darker and crisper than they’ve been.

Those who know me understand that these are not seasonal changes that upset me. Nope. I love fall. It’s so pretty and is filled with delicious smells (pumpkin pie, chimney smoke) and tastes (pumpkin pie) and sights (pumpkin pie). I get giddy with excitement when Starbucks brings back the Pumpkin Spice latté. It’s a magical thing. (FYI: I just actually sighed and looked off into the distance, remembering PSL’s gone by.)

To top it off, I’m clearly into domesticity, which is a sure sign of impending autumnal changes. I clean (this week off has seen the bathrooms sparkle, floors and sinks shine, all topped off by an overwhelming need to go through all of my personal possessions [which are too many, to be honest]) and I bake. Today was cherry pie, because I wanted a piece, and honey whole wheat bread.

While making the aforementioned pie, I decided that one can of cherry pie filling was simply not going to cut it and dumped in two. That’s a lot of pie filling. And before you message me to say that there are oodles of fresh cherries out there, begging to be made into pie, I feel compelled to publicize that though I do love fresh food, when it comes to cherry pie, there’s nothing like that tangy gooeyness of canned cherry pie filling. I heart it.

And I’m sitting here typing this while I wait for the bread maker to beep at me so that I can take out the paddle and avoid a massive hole in the bottom of the loaf. I forgot it takes 4.5 hours to bake whole wheat bread… (clearly, I’m using the term “bake” with some creative licence: technically all I do is measure and dump it into the machine. Still. Better than Wonder bread, isn’t it?)

Well, I’m off to stare through the small window on the top of the machine and will it to rise faster. I’m sure that will work this time.

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