Ah, autumn is here. Do you know how I can tell? It's not because the weather has turned colder; it's not because the leaves have begun to turn; it's not because the tomatoes are bursting at their seams. It's not for any of the reasons.
I can tell that autumn is officially here because Kris and I just made our first Fancy Meal of the season. It was a quickie, and only for ourselves, but it was very, very tasty. We had:
- Caprial's port- and soy-glazed beef tenderloin, using meat from the side of beef we bought last winter
- Fresh corn from the garden
- Fresh apples from the "orchard"
- A salad containing cheese from the farmer's market and various veggies from our garden
- Some bad wine
From April to September, our meals are rather simple. But October arrives and suddenly we're ready for complex flavors and gourmet cooking. That's how I can tell that autumn is here.
On this day at foldedspace.org
2004 — The Blood of a Squirrel In which Simon murders Walnut, our favorite squirrel.