There’s some debate about whether the first day of fall was yesterday or today but my internal clock already knows what time it is. It’s time to start cooking, and with the rich, rewarding flavors that arrive in the greenmarket right about now. Over the weekend I carmelized those figs. Yesterday I made a wild rice dish with roasted squash and sage and apples. Today a lamb stew with potatoes and carrots and thyme and a healthy splash of beer is whispering my name. I know the weather is gorgeous; I know everyone’s running around like a happy chicken with their head cut off. But for me, this season is always about communing with my kitchen. As the nights grow cool, this is where I’ll be–puttering about in slippers, tying on an apron, and stirring my witch’s cauldron while old R&B soars through my speakers and the rest of the world glitters outside my window. Blessed Mabon!
There’s some debate about whether the first day of fall was yesterday or today but my internal clock already knows what time it is. It’s time to start cooking, and with the rich, rewarding flavors that arrive in the greenmarket right about now. Over the weekend I carmelized those figs. Yesterday I made a wild rice dish with roasted squash and sage and apples. Today a lamb stew with potatoes and carrots and thyme and a healthy splash of beer is whispering my name. I know the weather is gorgeous; I know everyone’s running around like a happy chicken with their head cut off. But for me, this season is always about communing with my kitchen. As the nights grow cool, this is where I’ll be–puttering about in slippers, tying on an apron, and stirring my witch’s cauldron while old R&B soars through my speakers and the rest of the world glitters outside my window. Blessed Mabon!