A lot like INDIAN SUMMER and October in Seattle. Things that don’t usually go together, but when they collide they occasionally bring great JOY and unsuspected magic. I find it is often in contradiction that really amazing truth emerges…. a lot like the way that suffering and pain make room for immense gratitude and an unprecedented appreciation of health. Enduring the last nine weeks has been like a living hell for me following a total knee replacement but the glimpses of progress and mobility and sometimes pain free hours-at-a-time-in-motion are like heaven on earth for me; whereas they used to be considered normal. Pain is such a real and humbling phenomenon. I have beaten myself up over the past weeks for my own in ability to transcend the pain. Pain is real. Suffering comes from even thinking about pain now. The potential for happiness and freedom feels directly proportionate to my experience of suffering. The body is what holds us in suffering and only the mind can transcend.
This recent Indian Summer feels like a dream, especially coinciding with my gradual recovery… a dream I want to hold onto and keep growing. Warm sunny days, turning leaves, cool crisp nights, fully visible blood moon, pumpkin-spice EVERYTHING: EVERYWHERE.. Apples, sweaters, leather boots, leather jackets, cashmere scarves, lined wool pants…. these are just a few of my favorite things. Both fall fashion and fall cooking turn me on like no other season. Finally I feel inspired to cook again. To taste again. Bring it on October!
Who starts with pork + cheddar sausage and ends with Vegan chocolate tart. I do. Inspired by this month’s Bon Apetit and my recent perusing of Seattle’s best Farmer’s Markets and local Meat Venders. I cannot turn down a good looking hand made local sausage… It’s almost like I can hear my dad in the background saying “Oh, Trace that looks like a good one!” and then I’m done for.
So here it is…
TORN KALE dressed in a MUSTARD VINAGRETTE with a chicken waldorf salad and marcona Almonds.
Pumpkin Corn Chips and Black Eyed Pea Hummus.
ROASTED CARROTS and ELEPHANT GARLIC with Pumpkin Seed Oil, Sriracha and local clover HONEY.
APPLE CHEDDAR and STOUT PORK SAUSAGE boiled in PUMPKIN beer and browned in PUMPKIN SEED OIL.
I have never claimed fame to being a baker, and this was a tedious make but WELL WORTH IT. God did I love this. You really taste espresso in it and salted crunchy oat and very strong and dark chocolate. Not sweet at all. I did manage to give a little away (half) to preserve myself from eating it all, but Im grateful I saved what I did.
A few noteworthy pumpkin tasting endeavors:
For Chai Lovers: A MUST
I have no words for my love of this. It is almost criminal. I would kill for it. Yogurt never tasted this good.
GARDEN OF EATIN’ PUMPKIN AND BUTTERNUT SQUASH CHIPS (you really can’t have just one)
Isigny Ste. Mere smoked cheddar. Ummmm hmmm.
That’s all folks. Happy fall in full health.