While it was still warm out, I watched a pair of starlings come to roost in the eaves next door. As they fluttered to and fro gathering bits of decaying leaves, crushed old feathers, moss, and a single thin strand of still-green grass, I listened to their whistle-ly discussions. More mud here. Pull in that twig. Should we put a perch there? This is a perfect spot for the chicks. I love our nest.
The next time I remembered to notice them was on one of those ideal fall days that demands open doors and windows. I watched them from the screen door, mostly just to see if they were still there. I heard their peaceful chirping and knew all was well. Then as the Earth tilted further away from the sun and the twigs and mud became dried and dusty, the starlings settled deep into their corner and prepared for winter.
The fall starts with so much electricity, as if the crisp and warm days will last a while. Come late November the refreshing chill takes on a harshness and suddenly we are going around stiff in large coats. The doors and windows close.
But settling in, nesting, has its own sort of energy. There is liveliness in seeking warmth and sustenance. An easy kind of hustle. Such as cooking a hot breakfast which becomes a drawn out spell at the table because beyond this little space we call home, it is cold. Because having another cup of coffee sounds like a completely appropriate way to live.
- 3 cups self-rising cornmeal
- 4 Tbsp. sugar
- 2-1/4 cups milk or cream
- 2 large eggs
- 3 tsp. vanilla
- 4 Tbsp. butter, melted
- 1 cup blueberries
- Butter for cooking and serving
- Cane syrup or maple syrup for serving
- n a large bowl, whisk together the cornmeal and sugar. In a separate bowl, mix the milk, eggs, and vanilla. Gently stir the liquids into the dry ingredients. Stir in melted butter. Set batter aside. If batter is overly thick, add a little more milk. Fold in blueberries.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Scoop ¼ cup-size pancakes into the pan and cook until golden brown on both sides. Place on an oven-proof plate or platter and place in a 200°F oven to keep warm while making the remaining pancakes. Serve with softened butter and the syrup of your choice.