The views from every window are like lovely paintings – only they are alive, moving and changing – as we look at the lake now from the inside out. The brilliant leaves light up the landscape even on overcast days and when the lake is still, the reflections double the impact.

No, camp is not completely closed up. The dock is in, the boat is
winterized and covered and the perennials are cut back, but the kayaks
lie in wait for one more lovely, warmish day.

The Loons are gathering together from all over the lake. They are
strengthening their wings, which have not been used since their arrival
in April, by practicing taking off and landing – quite a sight. They
seem to know exactly when the lake will freeze and time their departure
to their winter home in the ocean, perfectly. We worry about the chicks
born in late summer as they need weeks more of maturity in order to
make the trek. Hopefully, we will have a late freeze in order for them
to make their escape safely. Meanwhile, the Bald Eagles, Great Blue
Herons and Ospreys watch.

It is the time to tuck in and make soup and what could be much better than Butternut Squash since they are in great abundance?

Easy Butternut Squash Soup
1 Butternut Squash (or one pack cut-up!)
1 box chicken broth = to 3 cups ( or your own )
1/2 onion peeled
2 apples peeled and cut (Maine apples, of course!)

Cook vegetables in broth until tender
Put in blender
Add S&P and whatever seasonings you choose – curry, honey, maple syrup and some light cream or whole milk to taste.

Enjoy!

Katherine Emory is a columnist for MF&L.