Here we are! At the crossroads of summer and fall. There is, despite the sadness I feel as I see summer go, something beautiful about this seamless changing of seasons. The days are hot but the nights are cool. Peaches and tomatoes are as abundant as ever, but local apples have taken up residence in big, wooden crates at the grocery. And the highways, and even the mountains in the distance, are yielding up some of their lush greenery to the more fiery colors of autumn.
I am sad, glad, and not yet ready to embrace pumpkin.
Luckily, we’re in the midst of the High Holidays, which always eases the transition. There are many, many meals to be planned and enjoyed with friends and family. I love any excuse to spend large amounts of time in the kitchen, and the days leading up to Rosh Hashana were spent making babkas, a honey cake (I topped it with figs, whipped cream and honeycomb) an apple cider and plum braised brisket (which disappeared in record time!) and the most wonderful silan challahs, studded with pearl sugar. Yom Kippur is this week and after that is Sukkot, for which my mom and I are planning an epic menu, including a crispy duck salad, Moroccan lamb tagine and purple plum cake. Hopefully, by the time fall really comes around, I’ll be ready to embrace it.
Here’s to a wonderful, meaningful and inspiring week!
“Why, sometimes I’ve believed as many as six impossible things before breakfast!” – White Queen, Alice in Wonderland.
Six impossibly awesome things.
∞ Love this shot from a month ago at a beach in Connecticut: blue sky, soaring gull, cut off umbrella. Sums summer up! ∞
∞ An abundance of fall fruit for baking ∞
∞ The prettiest figs, which went here, in other galettes and on top of my oatmeal ∞
∞ After a hot summer, back to bread baking ∞
∞ The calmest little butterfly with opalescent wings ∞