It is the end of the second week of November. We have only had one good frost and then temperatures will be in the low 60s for the rest of the week. We are all enjoying this but I always fear what might follow. But why worry about that now?

Happy Birthday to all who celebrated their day this past week. Big balloons go out to Hannah McCormick and Sophia Neias, who celebrated on Nov. 7; Sophia Dos Santos and Michael Leahy on Nov. 8; Layana Borski, Sienna Crowell and Demyen Heil on Nov. 9; and to Juliet Merrill, who celebrates her day on Nov. 12.

As I was researching for this column I was saddened to read of the passing of friend and fellow columnist, June Manning. June wrote her column for this paper longer than I have and she was always quick to share a tidbit and make sure all the columnists had the update for an important charity event. My love and sympathies go out to her family and many friends. She will be greatly missed.

The nursery is in transition. It is the time when the perennials and shrubs are being cut back and taken to the farm to be covered or, as I say, put to bed for the winter. They will be placed and then covered to keep them warm and protected.

In the back of the nursery, the new spring annuals have already been planted. They are being misted and are getting ready to grow this winter so they’ll be ready and almost blooming in the spring.

The saying goes, “As the crow flies.” However, at the nursery, we can set our clocks mostly by the time they come in for their morning and afternoon bath and drink of water. Four crows come daily at 9 in the morning and 3 in the afternoon. They settle on the pergola and take turns in the few birdbaths that have water.

After the frost, there was a coating of ice on one of the birdbaths and I watched as the crow pecked his way in, very softly, until he got to the water. You would expect a bird of his character to be aggressive but he was not. They are so interesting to watch.

On Thursday, Nov. 18, Chef Look gets the holiday season rolling at the Edgartown library. He’ll prepare an elegant roulade, a culinary classic guaranteed to wow your guests before the first bite. Turkey breast will be pounded, stuffed, rolled into a pinwheel roulade and baked to a golden brown. He’ll top the dish off with a ruby-red cranberry gastrique, a mouth-watering and tangy sauce that is so easy to make, you’ll use it all season. For more information, you can go online to the library’s website and find out how to sign up.

Thank you to our veterans for all you have sacrificed for us.

Have a great week and keep the home candles burning.