
In our corner of New England,the colors in this year’s fall foliage have been breathtaking.
Here are a few of my favorite pictures taken during walks with bright sunny days and brilliant blue skies; others from days that were cloudy, misty and atmospheric.






One chilly rainy Sunday afternoon, we visited the Smith College of Art in Northampton, Massachusetts. A special visiting exhibition titled “Composing Color” featured the work of the African American artist Alma Thomas.
As we entered the exhibition room we were embraced by the rich colors and patterns of her bright and vibrant artwork.
From the Exhibition Notes:
Alma Thomas (1891–1978) is a singular figure in twentieth-century American art. After retiring from a long career as a schoolteacher, she developed a distinctive form of abstraction defined by bold patterns, rhythmic composition, and radiant color. Inspired by nature, the cosmos, and music, Thomas created vibrant paintings that transcended established categories, drawing on elements of gestural abstraction and color field painting while forging a style entirely her own.
Composing Color: Paintings by Alma Thomas from the Smithsonian American Art Museum features works from the world’s largest public collection of the artist’s paintings and offers an intimate view of Thomas’s evolving practice during her most productive years, from 1959 to 1978. At a deeply politicized moment in American history, Thomas made a deliberate choice. As she put it, “Through color I have sought to concentrate on beauty and happiness, rather than on man’s inhumanity to man.” Organized around three themes that preoccupied her—Space, Earth, and Music—the exhibition invites visitors to experience the world as Thomas did: through luminous fields of color that evoke sound, motion, temperature, and even scent.



I was drawn to the abstract painting “Fall Leaves” with it’s depth of color and rich shades of red and orange. It brought to mind the spectacular beauty of this year’s autumn foliage.
Next to the painting was one of Thomas’s poems:
“I would wade in the brook and when it rained you could hear music. I would fall on the grass and look at the poplar trees and the lovely yellow leaves would whistle.“
A few days later on a walk, the gentle rustling of leaves made me think of Thomas’s poem.
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I often read dessert recipes that sound delicious, but might be too rich for my husband who needs to keep away from sugar and I should also! A New York Times recipe for Nutella Banana Bread with browned butter and Nutella filling sounded irresistible. I decided to create a lighter less rich version. I kept the butter in the recipe, swapped out recipe’s 2/3 cup of sugar with 1/3 cup of low glycemic coconut sugar, used whole wheat pastry flour, and made my own version of a Nutella like spread with almond butter, cocoa powder, a small amount of maple syrup and soy milk. It is really good and just as addictive as Nutella! I hope you enjoy this recipe!!

Chocolate Almond Butter Swirl Banana Bread adapted from NY Times Cooking
Yield:One 9-inch loaf
- ½ cup/113 grams unsalted butter (1 stick), plus more for greasing the pan
- 2 cups/256 grams whole wheat pastry flour, plus more for flouring the pan
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ cups/310 grams mashed bananas, from about 3 medium bananas
- 1/3 cup coconut sugar
- ¼ cup/57 grams plain Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped and toasted walnuts
- ⅓ cup/99 grams chocolate-almond butter spread
Chocolate Almond Butter Spread
Ingredients:
1/3 cup crunchy almond butter
1 tablespoon cocoa powder
2 tablespoons soymilk
1 tablespoon plus 1 teaspoon maple syrup
To Make Spread:
Whisk together all ingredients. The mixture will thicken slightly as it is whisked completely.
Preparation:
- Step 1Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
- Step 2Stir the flour, baking soda and salt together in a bowl.
- Step 3Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
- Step 4When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
- Step 5Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-almond butter spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

ENJOY!
AND: Here is the “Tree of the Week”

HAPPY FALL AND MIDTERMS!!!

































































































































