Pete and Re-Pete
I’ve cooked every day this week, but it’s all been repeats:Â BLTs, beef and asparagus stir-fry, and chicken salad.
A lot of people love fall, and I recognize their point. It’s kind of pleasant when the leaves are crunchy and you can wear sweatshirts and jeans and live la vida loca or whatever. Still, I am a spring and summer person. Fall’s charms are false ones. They’re just the gentle touch of horrid winter yet to come. Spring gets me excited; fall gets me nervous.
All this is to say that even though fall is a suspicious time, I’m still looking forward a teeny bit to fall and winter cooking. I would eat dry-brined roast chicken once a week year-round if it didn’t heat up the kitchen so much. I like crock-pot soups with fresh cornbread and spaghetti and meatballs made with the previous summer’s frozen sauce. Fall and winter cooking is the consolation prize for the suffering of dark and cold.
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