Not that it hasn't been pretty apparent already, but this week it really sunk in that the fall season has fully arrived. Leaves are changing color all over the place and there's a new, denser quality to the chill in the air. Now, on a clear day like today, there isn't quite the same warmth to the sunshine... plumes of steam shoot out of the side of our house as we run the dryer, and it gets harder and harder to get out of bed in the morning.
But with the onset of this cooler season, I'm looking forward to the return of slow roasting and braising, the use of a richer palate of flavors and textures, and the pairing of dense, brooding wines.
Lav picked up some cranberry beans from the market recently, which I've never worked with before. Even fresh, it takes a good 15-20 minutes to boil these beans down to a tender, creamy consistency, unveiling their slightly sweet, slightly nutty flavor. What struck me most was the stunning colors of the pods and the beans themselves.
Like an explosion of fall foliage... maybe less sun, maybe a bit chillier, but lots to look forward to.