We spent the summer getting sun kissed, eating watermelon and grilling. Now the air is crisp, blankets are back strewn over the family room and a warm bowl of soup is a welcome familiar hug. As the calm before the winter holiday season, Autumn is relaxing and relaxing is Autumn-atic.
I’m not gonna wax on but gosh darn…I love me some chill in the air. As a chef that fly’s by the seat of the seasons, there is a big exhale at the end of each one. As the new seasons emerge, new ingredients come into play. Away with the cucumbers and zucchini while welcoming large squashes and sweet root veggies. Stone fruits are now only in jams and fresh pears are sparkling with personality.
And of course we can’t forget chili. An October staple in many an American household, ours is no different. I make chili every year for Halloween (just as my mom did), and I have never not made it. It’s never the same and always an unusually obscene amount. If it doesn’t get torched that first week using it for breakfast lunch and dinners, then we’re always happy putting it in the freezer and revisiting a bowl in January.
Halloween through Super Bowl is usually a whirlwind; there are parties to work and parties to attend. When not consumed with holiday obligations and fun, I’m snuggling down with a righteous bowl of soup and a fire. I hope everyone has a safe, fulfilling and memorable holiday season.