The last week of November is here. Thanksgiving is this week. I really don’t know where the time goes. If anyone has any ideas, please let me know.
My morning walks continue and even though the mornings are chilly, I still get out of my warm bed and wander through the vineyard. My feet wander just as much as my thoughts wander.
So, here are some random photos and some random thoughts.
Frost is beautiful even though it is cold.
The jabalí (wild pigs) sink in the plowed field just like I do.
I didn’t expect to have this huge truck pass me on my walk. Of course, once it drove past me I had a good idea of what it was hauling but I still had to stop and watch where it was going and what it was doing. Manure delivery time. Steamy, smelly, but very beneficial manure.
Sunlight is glorious.
I love the personalities of the old vines. What stories could they tell of their time in the vineyard?
It is a good thing that olives can’t just be picked off the trees and eaten…cause I would eat them all. They were harvested this past weekend.
Even things that are in the winter of their existence on earth are beautiful.
Wool is very hardy. Somehow this remnant of the sheep’s visit is still clinging to the vine many months later.
And…if I were a painter I would be sure to paint these scenes.
The Winery Woman 
You painted them with your camera. Questions:
First: the post with the red vines-STELLAR photo!!!!!!
Second: I had no idea olives grew in clusters. I’ve read about olive trees and branches and what not, but I don’t recall you sharing them before in here. I might have missed them…Why can’t you pick them off the trees like cherries? They look like they grow like cherries. I don’t eat olives (like mushrooms, the texture just makes my teeth cringe), I know they are either black or green and sometimes have a stuffing of a red sort of material inside that is put there by man or machine when the pit is removed. I anticipate if they are already harvested, they must not need to wait til a frost until they are ready. I could google it, but you are more fun!
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Thanks Kris! Well, I decided to be brave and pick one that was left on the tree after harvest. ICK! Very bitter. The curing and fermenting is what makes them taste so yummy.
Funny you should also mention mushrooms…as it is wild mushroom time here. Lots of locals come to search for mushrooms in the forest but I have no idea what is safe to eat and what isn’t so we do not take part in this annual event.
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