Tuesday, September 22, 2020 marked the official start to fall in all its glory. I grew up in a place that had a bonafide fall season; though its length and strength changed from year to year or even day to day, there was a changing of the leaves, a crisp smell hanging in the air, and a reason to don sweaters and a jacket. I no longer live in a place filled with fall, but it’s still fueled with fall or at least the illusion of fall.
Houston is a crazy place where fall doesn’t exist in any kind of satisfying way. There are sweaters in stores with no reason to wear them for more than a month. Pumpkin spice is everywhere, but people get it iced to cool off from the 90° heat stroke. Leaves don’t so much as turn an array of colors as they turn brown and hang out on the ground.
Pretty much the most autumnal I can get around here are the solids and liquids I shove in my mouth on as regular basis as I can during the “fall” months, or as I like to call them in Houston: the slightly, less hot continuation of summer months.. So here are eleven fall foods and drinks I love to consume.
- Apple Cider—I love apple cider so much. I have to go light on the cinnamon because it gives me migraines. Sometimes I throw caramel in there because I’m super fancy and I like calories. Houston doesn’t have apple orchards, so I don’t get to that cute crap. I’ll just drink apple cider and pretend.
- Pumpkin Pie—It’s an autumnal staple for a reason. It’s delicious, and I love it. The smell fills the whole house as it’s baking. I hate store bought pumpkin pie, they never get the spices right. I will literally eat a whole pumpkin pie all by myself. You don’t even have to dare me.
- Roast Beef, Mashed Potatoes, and Gravy—Maybe it’s because I’m from the Midwest and we thrive on meat and potatoes. But there is something positively homely about a house filled with the smell of roast beef, mashed potatoes, and all the yummy juices that will turn into gravy.
- Hot Chocolate—Hot chocolate is the best. It’s the best thing about cold weather, especially when it’s topped with more marshmallows than a cup can physically hold. I make awesome hot chocolate in the French way.
- Ginger Cookies—I use my great-grandma’s recipe. They are to die for. Soft in the middle, crisp around the edges, delightful all the way around. I start making them by the dozens this time of year.
- Fall Salads—I can’t narrow it down to just one. I love fall salads. They’re heavy on the arugula and squash and warm, yummy goodness.
- Red Beans and Rice—A Louisiana staple. I spent a lot of time in New Orleans growing up. This is one of my happy foods. It’s warm, filling, and delicious. It’s one of my favorite dishes to make for entertaining because I can make a huge batch. What doesn’t get used can be frozen to be enjoyed easier.
- Sweet Potato/Squash Everything—These things make me so happy. Roasted, pureed, soup, sweet, savory, happiness. I love grabbing them from a farmer’s market or produce stand. They’re such humble ingredients that can be turned into really amazing dishes. I can’t choose; I love them all ways.
- White Chili—I really… hate chili. Normal chili. The red, beefy chili. I find it gross. I don’t know why; I just do. However, I love white chili. It’s basically just a chicken, bean soup with lots of yummy goodness.
- Cherry Pie with Crumble Topping—Crumble topping is the only way to go. I don’t know why, but a normal pie crust topping doesn’t cut it. The crumble is the best. Cherry pie literally tastes better in the fall. I only eat it in the fall. I love it and will eat it so enthusiastically.
- Pecans in Baked Goods—Pecans reign supreme over all other nuts. Mixing them with butter and sugar and carbs makes them a complete mouth orgasm. I’m gonna go grab a handful now. I love them in a bourbon bread pudding, cookies, brownies, cake, everything, and all the things. So good. So, so, so good.
Basically, fall is the time to start eating as much sugar in any and every way possible. Gotta fluff up for the colder months. Fall foods are all about happiness for me. They just bring joy and comfort for me.
I started making the following salad over the summer. It’s not necessarily super fall, but it is perfect for the warmer fall we experience in the south. It’s cool and filling but hearty for fall. I love it as a side dish or as a light lunch or dinner. It keeps for up to a week in the fridge, so I make a big batch and eat away at it.
Ingredients
- 3 cups White Beans (canned or dry)
- 1 large Purple Onion
- 3 cloves Garlic
- 1 bunch Oregano (or whatever your favorite herb is)
- 3 lemons
- Olive Oil
- 1 Red Pepper
- 1 Orange Pepper
- 1 Jalapeno
- 1 Cucumber
- 3 handfuls Grape Tomatoes
- Salt
- Pepper
- Feta
- Chives
Instructions
The hardest part of this recipe is cutting all of the ingredients to whatever size you want them to be, but cut them all up!
- If you’re using dry beans, make sure to rehydrate and cook them. If you’re using canned beans, drain them and wash them in cold water.
- Pour beans into a big mixing bowl.
- Cut onions into as small or big as you want them to be. Put them into a small bowl and cover with water. This takes away their bite.
- Chop the garlic and toss in the bowl with the beans.
- Deseed and cut up the peppers, jalapenos, and cucumbers and toss them into the bowl with the beans.
- Cut the grape tomatoes into quarters and toss in the bowl with the beans.
- Chop the oregano (herb) and chives and toss in the bowl with the beans.
- Add as much or as little feta as you want into the bowl.
- Drain the purple onions of all water and toss in the bowl.
- Salt and pepper to taste.
- Drizzle with olive oil as much as you like.
- Cut lemons in half and squeeze the juice into the bowl.
- Mix the salad and let sit for a few hours before enjoying.
It’s a really, really easy salad to make. It takes a little time because you have to cut all the veggies into little pieces, but it’s healthy and so worth it.
bisous und обьятий,
RaeAnna
