Just yesterday morning, green leaves clung to sunny summer memories and the mere mention of fall seemed downright distant. But here it is. Darkening days turned the many Maples yellow, and then suddenly Saturday, a steady, stiff Canadian air whipped bent branches bare.
Salad days give way to heartier helpings of hot soups and stews, so they say. Winter squash, roots, whole grain breads and roasted fowl appropriately align in our mind’s eye and with our planet’s tilt. And now, brisk morning walks invigorating mind and muscle, while wind kissed lips attest to nature’s rough embrace. Stay with me a while, winter’s weariness is nowhere near the two of us.
I, for one, have never been fond of hand moisture cream or lip balm— however, of recent I discovered a wonderful little jar of smooth beeswax created by a beekeeper up Vermont way. No greasy feeling, just soft skin. A wonderful little jar that travels easy. I hope you’ll try it.
I’m also tooting bone broth’s horn. This elixir of collagen is just one secret to good health. Nothing quite like a warm glass of broth to get the day going. North, from Nit Noy Provisions, keeps us stocked with wonderful broths from his mother’s recipes. I’m including them in my diet and can truly feel the effects.
Sunday night I sautéed sliced fennel in olive oil, then added zucchini. I also steamed beets, slow cooked ribs marinated in Congaree Gold, a BBQ marinade sauce recipe from a friend over in Darien. Last night, fennel & zucchini again, also a pasta with bolognese sauce. I also sautéed a wild mushroom.
Another favorite is SALAD SAUCE from Pasta Nostra Restaurant. Shake it up, add olive oil and your salad is off and running, and if you haven’t heard, Joe Bruno slapped up that name over his Bruculino sign and brought back his original PASTA NOSTRA menu. Go. That’s all I’ll say. Go!
BEST 4 LAST I’ve got a huge stash of that honeydew we’re in love with, Cavaillon melons too. Murray’s prosciutto would bring comfort to either. There’s also marvelous mottled pluots, a great vehicle to exit stone fruit season. And you have just got to take home a chunk of the Hen of the Woods mushroom— olive oiled, then in the oven 375° for 20 minutes or so. Yeah baby! Last chance. Gone Dead Train.
Organic rainbow chard with garlic, or colored peppers in a stir fry, dried beans soaking, chicken marinating, a big piece of cod tenderloin steaming— it’s all about variety. Not just because it’s healthy and good for you, yeah, that, but same ole, same ole… get what I mean. Mix it up, but stay simple. One-pan-it every chance you get. We’re all busy. Good food keeps us running. Love you all. Thanks.