September is almost over. But the harvest feasts are just beginning. Soups, stews and rich carbohydrate foods dominate at this time of year.
I don't know whether it's the memories of my childhood or the return of cool weather that trigger my need to cook, but I'm craving pasty textures with sweet and salty finishes. I dream of traditional meals like turkey with cranberries and pumpkin pie, but I haven't given up on burgers and coleslaw. For dessert, peanut butter cookies go with everything, but because the oven heats the kitchen a bit too much, I'll wait for the temps to drop a bit more. At the same time, the warm days signal that summer hasn't yet kissed good-bye, but I'll wait for perfect days to turn on the grill for possibly the last time before it gets moved to it's winter destination.
The food staple in my fridge is soup. It's great to have this on hand for a hurried meal and it saves money too. I cook a different batch every weekend. Sealed in glass jars and kept in the fridge, its stays good for a couple of weeks. When last Saturday's chicken noodle was almost gone, I cooked up a pot of cabbage and sausage.
Soup offers a simple meal without missing the nutrients. However, since the long process of cooking destroys roughage, it's important to include side dishes such as salad or vegetable based sandwiches.
I'm not adding much detail to this blog except to say that I plan to offer recipes to my regular followers, so if this interests you, please sign up for the newsletter.
My article on Russian Mennonites, intergenerational trauma and cultural sensitivity was reprinted by the Niagara-on-the-lake Local Newspaper on September 22, 2021. Rather than reblogging the article here, I'm redirecting to this link: https://notllocal.com/wordpres...