We met Patrick and Holly’s beautiful and calm new daughter, Anastasia Beatrice, that night. They were also joined by Holly’s mother Mary, and Patrick’s mother Kathy. Craig Clark, public information officer (OK, I made the title up) for the Eastside Egg Co-op and his wife Amy joined us as well.

Holly made incredible sub sandwiches, I brought brown rice salad (recipe follows) and chocolate chip oatmeal and orange almond oatmeal cookies. Craig and Amy made incredible lemon verbena cake sandwiches. There were also ginger cookies, that appeared from someone, but as I saw it, out of nowhere.

It was a fun night. It is hard to explain what makes watching the swifts so incredible. If you live in Portland and haven’t done it before, go do it. People may have been telling you to go for years, and their words just won’t do justice to the experience.

In fact, it was my mom, Rusty and grandmother that first went to see them while they were visiting iin 2003. I had asked my friend Chris, an avid birdwatcher that knows Oregon through his years working with the state parks, where they should bird watch. He noted that if they were in Portland, in September, they should go see the swifts. It turned out that their hotel, the Inn at Northrup Station, was just blocks from Chapman Elementary. They went one night early in their trip and raved about it. In fact, they decided to go again before they left. Despite being invited I didn’t join them.

They came back to visit in September 2005, partly to time it with the swifts. This time they insisted I join them. We got sandwiches from the City Market, had a picnic and watched the swifts. And they were right, it was incredible. The birds fill the sky with both art and drama.

I took Yonna to see them that same year, only a couple of weeks later, yet the show was entirely different. There were more birds and they were smarter. This time they knew there would be a hawk or falcon waiting to try and dine on one of them. This time they swarmed the predator and attempted to run her out.

The thing is, as exciting as the swifts are, it isn’t just the birds that make it interesting. There is also the crowd that gathers. Every night a new and different collection of people show up to watch. An event that is birds roosting. No ticket needed. Free admission.

In 2006 Craig and I met Patrick and Holly and my colleague Cheryl for an impromptu picnic and birdwatching. We all had a great time and said we should do it again next year. Yet last year, while I had every intention of going, somehow September passed by and I never made it to see the birds.

I was so glad when Patrick suggested it this year. And then the next morning, he wrote and said, lets do that every year on the first day of fall. And I’m thrilled. I like to have moments to stop and celebrate the passing of time and the change of seasons. It is even better when you can know that you will be with the people that helped you through what has passed and will be with you for what is to come. And as we pause to celebrate this change nature keeps doing what it does, however it can, even if it means roosting in a decommissioned elementary school chimney.

And if you are interested, here is the recipe for the brown rice salad. I found it in San Juan Classics II from Todd Wood, chef at the “Deli Next Door” at the Skagit Valley Food Co-op in Mt Vernon. The recipe below serves 4, I almost always double it when making for parties.

RICE AND SPINACH SALAD

HERB VINAIGRETTE (recipe follows)
3 cups cooked brown rice, cooled
1/2 bunch fresh spinach, stemmed, washed and chopped
1 small red onion
1/2 pound feta cheese, crumbled
1/4 – 1/2 cup chopped pecans
1/2 cup sliced black olives
1/2 red bell pepper, diced

1. Prepare Herb Vinaigrette; cover and refigerate
2. Place cooked rice in a large bowl and add remaining ingredients.
3. Pour 1/4 to 1/2 cup Herb Vaingrette over salad and gently toss. Cover and refrigerate for at least 1 hour before serving.

HERB VINAIGRETTE
Make ahead, if possible, to give the flavors time to meld.

1/3 cup balsamic vinegar
1/2 tsp chopped fresh garlic
1/2 tsp each dried oregano, basil, marjoram
1/8 tsp ground fennel seed
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 cup extra-virgin olive oil
3/4 cup canola oil

In a bowl, combine all ingredients, except oil. Add oil gradually, beating with a whisk until blended. Cover and refrigerate. (1 1/3 cups)