September is orange, pumpkin orange, or is orange the fruit the same color as pumpkin.

Either way, I know September is a transitional month. Before the bright days become dark nights. September is pumpkin colored but October as dawn blue, and winter is misty black-- my favorite season.

I did started autumn shopping yesterday. On the weekend I will gather my acorns and oak (around the neighbor), for my home décor and potpourri.
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Autumn is also soup season--squash, mannish water, and fish.

Last Hallow's Eve no children came and I had to donate the candy out of fear I'd eat it all.

Autumn spices: cinnamon, clove, parsley, and cedarwood, nutmeg, rosemary, ginger, orange slices.

Watching the Olympics and protesting the Olympics at the same time. 

It's weird hanging on to youth or pleasure, because the things that once brought you pleasure can so easily slip from your care.

Few things interest me. 

It's a fight. 

Struggling to write, struggling to sleep, struggling to eat.

This isn't a cry for help but direction.

I understand deja vu --I have been here before --day in and day out.

The sameness, the lameness, the aimless. 
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When will it rain?
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The world of food is an exotic mysterious space. It's worldbuilding.


Coconut Cheesecake recipe . P.S. all my ingredients are lactose-free.

• Coconut cookies as base (Dare 'breaktime' brand is good). 1 or 2 boxes.
  
• Unsalted butter (lactose-free) - 1/2 brick
• Cream cheese (lactose-free) - 2 tubs
• Plain yogurt (lactose-free) - 1/3 cup
• White chocolate (or condensed milk or white sugar) - as much as you like (may need to control for sweetness).
• Coconut flakes (1 cup)

Directions:
Crush coconut cookies and mix with butter. In separate bowl: mix other ingredients.

Set the cookie-base in an appropriate dish or baking pan. Spead the cocunut cream mixture over the base. Add extra coconut flakes if needed. If using white chocolate, melt it, let it cool a bit, and then pour it over the surface of the cake.

Put the cake in the fridge for 2 hours. 
Remove and serve.