One way that I've learned to mark the seasons is with the food I cook. Before I taught myself how to cook properly, I just made whatever sounded good at the moment. It usually wasn't very healthy, and usually had nothing to do with the season in which it was being made. In the few years, I've tried to prepare recipes that remind me of the season in which they are made.
What this looks like is that our summer blueberry pancakes turn into autumn gingerbread pancakes. Summer quick-grilled veggies and grilled meat gives way to winter all-day stew and fresh bread. In the beginning of each of our (two) seasons, I'll go through my recipe binder and take out the old seasonal recipes and replace them with the new seasonal ones. I've been doing this for a few seasons now and each time it's so much fun to rediscover old favorite dishes that haven't been enjoyed in half a year.
While it's technically fall now, we're still having 90 degree days. I'm just waiting for 'real fall' to start. As soon as it's cool enough to leave the windows open and feel a cool breeze blow through the kitchen, I'm going to plug in our slow-cooker for the first time in months and make something hearty.
|Irish Beef Stew|
Some of my favorite seasonal recipes:
The pumpkin bread is my all-time favorite fall/winter thing to bake. I've baked this bread so much, I could probably do it from memory!
|Christmas gingerbread pancakes: gingerbread pancakes with sprinkles and crushed candy cane. Truth be told, they don't look too good once they're flipped over, but the kids absolutely love that there's candy in their breakfast.|