Thursday, October 4, 2007
I’m heading to NYC for a few days to delve into the sights, sounds and tastes of the city and collect a much-needed tête-à-tête with my closest friends.
It’s also time to turn our attention to the onset of a most beautiful autumn. The transition between seasons always brings our relationship with nature into crisp focus. The weather and quality of light change, and we find our tables reflecting a whole new incredible crop of delicious fresh food. Although I nearly weep as the summer’s bounty of cherries, apricots, figs, blackberries, nectarines and peaches fades from sight, I really love all that comes next. Pears, apples, quince, pomegranates, dates, citrus and nuts are all fabulous in their own right. And then there’s chocolate and crèmes and compotes and spice. The challenges to keep fall and winter menus interesting are a welcome stretch.
While I’m away, please see what you can do to stir up some trouble in the kitchen.
See you soon.
pear & persimmon photography courtesy of Jennifer Kanter/Semaphore Fine Preserves & Films