I’m equally sad and excited when Fall rolls around. Fortunately I love to cook, which keeps the cold weather blues at bay. I love summer, our weekend trips to the lake complete with an endless supply of popsicles and watersports.
But something about turning on the stove and simmering soups, stocks, and stews for hours on end is so comforting. I love the smell of Fall cooking. The earthy vegetables, the slow-roasted meats. It’s a smell that permeates your house, and makes it feel like home.
It’s a completely different kind of cooking from the meals I tend to make in the summer. And especially this summer – I was on a huge raw kick – tomato salads of every kind (see my tomato concern from this week’s Wordless Wednesday post), diced fruit with honey and mint, and raw vegetables marinated in olive oil, vinegar and herbs.
But I’m ready to re-embrace my stove.
People tend to gripe about Fall cooking. They say it’s less healthy, full of butter and bacon. And it takes time. Which is often true.
But it doesn’t have to be. Especially the part about it taking time – I’ll keep my rich Fall dishes, thank you very much. There are over 200 days until I wear a bikini again, and I’m fine with putting a little meat on my bones.
