The Autumnal Equinox marks the beginning of the time I favor most during the year. It’s the time to tear up pool passes, store away boogie boards and beach bags.
It’s time to step away from the BBQ (nobody is more excited about this than my 14-year-old daughter as she feels she’s been severely overexposed to grilled chicken and charred veggies during the last few months), time to bring out the slow cooker, the baking pans and candles. It’s time to enjoy the colorful ingredients fall has to offer: apples, squash, potatoes, mushrooms and more.
It’s time to look forward to a warm bite to eat after a long fall hike with very resistant children in tow, or hours of working off the Get-the-garden-ready-for-fall-to-do-list …
It’s the season to ask ourselves which wine pairs best with a French Onion Soup or Belgian Flammkuchen (flatbread). Having been a devoted red wine consumer for decades, I am surprised about my recent interest in and culinary enjoyment of the juice produced from this blueish-gray fruit … Time to explore new recipes and pairings!