Even though the highs are still supposed to be in the triple digits this week, I can feel the transition into fall beginning. The mornings are a bit cooler. The sun is setting a little earlier.
Almost like the countdown to Christmas, the slow hand off between summer and fall is highly anticipated. Just knowing that crisp morning walks, pumpkin spice lattes and cute boots are right around the corner, puts an extra skip in my step. It is like fall is whispering to us, "Hang in there just a little bit longer. I am on my way."
Like an old friend coming into town, I am excited to welcome them.
With that subtle transition, I notice that I am starting to trade out my standard summer fare of tomatoes, salads, and grilled dishes for warm, cozy meals that stick to the bones. So while it may still be summer outside my door, it is fall in my kitchen and I could not be happier.
- Monday: Panko crusted pollock with garlic green beans, tomatoes and garlic bread
- Tuesday: Roasted chicken with roasted butternut squash, onions, brown butter, and sage
- Wednesday: Black beans and rice
- Thursday: Slow cooker ham and beans (I am using dried Great Northern beans)
- Friday: Verde enchiladas
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