here we find ourselves again -
on the brink,
trying to savour moments that end
too quickly, and hurry those that linger
too long,
marvelling at the beauty of nature unleaving -
yet holding fast to a little spring,
finding a kind of magic, serendipity,
on the chilli bush overrun with ladybugs,
in the faint red glow of hair,
the golden of the walls -
we warm our bellies
with good, earth-grown things,
lemons and honey,
and a every now and again
a little treat

+pumpkin & date cookies+

1 cup wholewheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp mixed spice
1 large egg
1/2 cup packed light brown sugar
1/4 cup oil (I used olive but canola or sunflower would work well)
1/4 cup dark molasses
1/2 cup of steamed fresh pumpkin, pureed
1/2 cup of chopped, pitted dates

+Preheat oven to 350'c. Whisk whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk egg, brown sugar, pumpkin, oil and molasses in a second bowl until well combined. Stir the wet ingredients and dates into the dry ingredients until thoroughly combined. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart. Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool. Soft and pillowy these cookies are sensational, and for a special treat you can try sandwiching them together with some fresh whipped cream or smooth ricotta.