After a week of straight rain, the late winds ushered in the first whisper of fall here in the Hill Country. Truthfully, as I’m writing this, the change of seasons hasn’t quite set in for me yet. Although our mornings are starting at a slightly milder 80 degrees, it’s hard to wrap my mind around how quickly the year has been moving, and even harder to take a beat to notice the little changes.
We spent a week on the prairie in mid-September (more on that soon!), and I made my way to Branson, Missouri, and Asheville for a few days of work, just early enough to miss the changing of the leaves but right on time for those crisp 50-degree mornings.
I’m heading back to Charleston for a wedding at Middleton Place, my first time back since we pulled the U-Haul out of the driveway earlier this year, and I can’t wait for a few days by the water. We’re planning to stay in a little cabin on the marsh. Whether it’s oysters, a Lowcountry boil or shrimp and grits, the coastal cuisine and cool nights are calling my name.
Beyond that, we decided to make one more trip to the prairie to hunt pheasant later in the month. October and pheasants remind me of my first hunting trip: trudging through cattail sloughs with flushing dogs, learning and scouting. I remember being too nervous to shoot at the beginning of the trip, since I had never given it a go before, but by the end I was convinced I would shoot my first pheasant. On our last night, we made a long walk through the grass along the edge of a pond, the sunset melting behind gray clouds ahead.
All of a sudden, I heard the undeniable cackling and the thunderous whirring of wings as the bird flushed underfoot. I can still feel my heart pounding as I raised my gun and got two shots off, missing both and watching as it flew away.
Sometimes it’s okay to let the bird win.
I’m looking forward to another few days in the field with the dogs and nights spent under the stars, but October is also marked by food and flavors for me. Oyster roasts, warm cider and biting air always bring the season into focus. It’s the feeling of gathering around a table, whether you’re coming off the water or the field, and eating off the land that makes this season come alive.
From the Table
Apple cider–inspired recipes for a warm fall menu.
The Drink
Sparkling Apple Cider
This one is as simple as it sounds: combine equal parts apple cider and sparkling water in a glass and add ice. I’ve been loving this festive drink on these warm October nights.
The Starter
Warm Whole Grain Sourdough with Herb Roasted Garlic Olive Oil Dip
Simple, shareable starters that encourage conversation and breaking bread are some of my favorites. One of the restaurants I love most back in Florida is called The Garlic, and they start every meal just like this.
The Main
Apple Cider Pot Roast with Creamy Garlic Mashed Potatoes
I love recipes from A Bright Moment Co., and this warm, cozy dinner will be making its way to the prairie with me, since I accidentally ordered 7 lbs. of chuck roast before I started cooking. As you can imagine, I have more than enough to share. The only swap I made was using a little less garlic in the mashed potatoes, but that’s all personal preference.
The Dessert
Apple Cider Cake
To carry the apple inspiration all the way through, I love this Apple Cider Cake. A bundt cake is a classic, less rich dessert, and it’s the perfect companion to morning coffee, too.
The Table
This meal was designed to be served from a large Dutch oven, surrounded by fresh greenery and beeswax candles. I love to serve meals like this on a wooden or picnic-style table where you can dress up its rustic charm.
Around the Fire
Hayden has been giving me his fair share of book recommendations as I get back into my love of reading. With the demands of a busy week, I had gotten away from settling in with a good book, but I’m working it back into my nightly rhythm before bed, and it has been such a nice change.
The first book I’ve finished since picking reading back up was A Land Remembered by Patrick D. Smith. Published in 1984, this work of historical fiction follows the MacIvey family through 100 years of cattle ranching in the 19th and 20th centuries as Florida grew into a state. It was an incredibly immersive book that transported me to unfamiliar times in familiar places.
A few lines have stuck with me. Early in the book, there’s a heartfelt conversation between a young Zech MacIvey and his father, Tobias, about the vast, uninhabited Florida wilderness where they were homesteading.
“One night when they were eating supper Zech said, “Pappa, who owns all this land out here?” Tobias wondered why a boy Zech’s age would even ask such a question. He said, “The Lord.”
“You reckon He would give us some of it?”
“You’ve got it now. You can roam it wherever you please. The Lord put it here for everybody.”
“But what if somebody else comes here besides us with a herd? How could we keep the cows apart?”
“It’s big enough for everyone. There ain’t enough cows and people in the whole world to fill it up.”
Excerpt From A Land Remembered by Patrick D. Smith
Zech’s question and Tobias’s confidence resonated with me. It’s a reminder of our own connection to the land and of God’s ultimate ownership. It’s made me think about stewardship, cultivation and hard work, about the gift of being in God’s creation, and how that kind of partnership swells and fills our souls.
If you love a compelling story of survival, endurance and determination, this book might just be for you.
The Field & Home Edit
Explore the October 2026 F&H Edit
Read
A Land Remembered by Patrick D. Smith
Make
Use
Visit
A local farmstead for fall provisions
Listen
I just started listening to the 90-Day Bible Recap of the New Testament in the Dwell Bible app. I love listening to the audio version on my commute or in the sauna. If anyone else wants to join in, the plan just started and will wrap up at the end of the year!
Looking Ahead
As we transition from fall to winter, this is one of the most beautiful times to enjoy the land and water and to participate in the goodness of the season. Next time, I’ll have stories from the marsh and the prairie.