While September still hints at a summer past, October will always be the true start of autumn for me. The temperature drops as do the leaves from the trees and I turn my cupboards upside down seeking out my woolly bobble hat and scarf. It's a time to wrap up warm for countryside walks and sate sweet tooths with the richest of hot chocolates. It's a month of darker nights and twinkling lights; tans and freckles fade and are replaced by an unwanted, but accepted, pound or two from diving tastebuds first in to hearty stews and creamy soups. How glorious is October?
We have a beautiful tree growing in our garden (possibly a Rowan tree but do correct me if I'm wrong) and its branches are currently laden with bright red berries. I think we have another few weeks before it sheds its leaves and the berries that haven't yet been eaten by the birds fall to the floor, almost signally the start of November and our steady path towards the winter months. But while those berries remain so vivid, I'm going to take the smallest of cuttings and bring them in to our home for us to enjoy. A little October treat. A very simple treat before the excess of the festive season and all things sparkly and sequinned take over my life.