I love Thanksgiving. I love getting together with so much of my family, I love the warmth, I love the food. The whole family loves the food, and we don't skimp or pace ourselves. It is not uncommon to be stuffed with all the delicious hors d'oeurves before dinner is even ready. I am bringing an easy cheese plate with crackers, caramelized onions, crusted squash, nasturtium greens, and homemade jam. There will be multiple other starting dishes, wine, and cocktails- last year my cousin, the hostess, made incredible cranberry martinis.
When diner is ready in the late afternoon I take a deep breath and dig in. Oof! After dinner I give thanks for the tradition of serving Akvavit, a digestive, because dessert is not far behind.
I was inspired to bring a dessert this year too, but I wanted to bring something to brighten us up after all the rich food. I decided to make cranberry sorbet.
This sorbet is tart and bright and the color makes me so happy. I can't wait to share with my family.
We love tacos. I was excited to receive some fresh fish from my dad and prepare a taco spread for Nick's homecoming.
Nick likes his fish breaded and fried for a fish taco, I prefer grilled fish. I compromised by lightly seasoning and flouring this fish and flash frying it.
Now a good fish taco needs not much more than fresh fish, maybe some cabbage and lime, but I made a whole mess of food for snacking and lunch the following day. Black beans, Spanish rice, fresh salsas!
It has been so damn cold in the mornings and evenings it wouldn't be a leap to suggest I was trying to remind us of warmer days, or perhaps a trip to Mexico!
The time between summer and autumn is magical. The first rains come as if to clean the slate, and the rain is warm. There are still tomatoes in the garden and summer squash to be consumed. The leaves are just beginning to turn and drop.
I love to get tomatoes from the garden, cut in half drizzle with a little olive oil, and roast for a quick and delicious roasted tomato soup.
It is so easy and satisfying. I will roast some garlic (do not peel) and herbs on top of the tomatoes, cut side up, at 400f for 45 minutes until soft and browning.
Then I run everything through the food mill, and voila! soup! I would eat it just like that, so full of tomato flavor! It is nice cut with chicken or veg stock too.
We are busy cleaning gutters, preparing the garden, putting up the season (jam!)... warm soup makes it all worth it.
Simple mornings are very important to me.
I have a ritual.
During the week, I pour the hot water over the Ecco coffee in the french press. Nick will press the coffee and have a cup before rushing off to work. I will pour a cup for myself while I make breakfast. My favorite breakfast is a poached egg salad.
Recently however, Nick has taken a job in San Francisco and a few day a week I am on my own. I make my own coffee, and with the mornings as dark and cold as they have been I'm hooked on oatmeal.
I like mine with dried blueberries and raisins, milk, and (a tiny bit) of maple syrup.