October '22 Newsletter
sweet moments from the past summer, captured on film
Hello and Happy October!
Fall is settling in here. I always feel this seasonal shift very deeply, wavering between excitement for this new, cozy cycle of nature and nostalgia for the balmy beauty of summer. For me, the fall equinox always brings with it a newfound vigor for cooking and for doing so daily, with lots of intention. I happily dive into making soups, stewing pears, and preserving the last wave of tomatoes from the farmers market. The kitchen feels like a sparkly place, full of possibility for deep nourishment and comfort.
I’ve been thinking a lot about cultivating calm in my daily life, and about how that’s an almost revolutionary act when it comes to the structure of our modern lives. I recently felt called to take a lengthy break from stimulants, which for me came in the form of caffeine and chocolate. The low grade, buzzing anxiety that I got from my (incredibly delicious) morning matcha began feeling way too electrifying, and the dips in energy in the afternoon were getting more and more noticeable. Now, almost a month in with no stimulants, I’m amazed at the amount of sustainable energy I have throughout my days, which feels entirely mine, not borrowed from the future me. The first week or so was rough, mostly due to low energy, cravings, and the sadness that comes with breaking a routine you love. Now that I’m over the hurdle, I’m so happily reaping the benefits, which are: waking up earlier, not waking in the middle of the night, no morning grogginess, no or much less of an afternoon slump, an overall increase in vitality, and a deep sense of calm. I’m still looking for the perfect morning drink to replace my hemp matcha lattes. I think I might end up making my own herbal ‘coffee’ blend with roasted dandelion, chicory, carob, and lucuma. I’ll let you know how it goes :)
This October marks one year of the cooking circle! Thank you so much for your support and for being here. This month’s video is an anniversary Q&A, as well as a demo of three dishes that came about as a result of the Q&A - Stuffed Peppers, Carrot and White Bean Soup, and Eggplant Caviar.
Seasonal Pleasures and Other Stuff
⁕ Our farmers market has been on a roll with fresh shelling beans, specifically cranberry/borlotti beans. They've got pink, spotted shells, and the beans inside look like magic beans straight out of a fairytale. The fresh beans cook much quicker than dry and have the most amazing, creamy texture. I’ve been eating them on their own in their broth and in soups of all kinds. Here’s a minestrone I made with them.
⁕ I love making gomasio (sesame salt) in the fall to top all the roasted squashes and roots that will be cooked. It’s such a delicious condiment! To make gomasio, toast 1 cup sesame seeds in a dry pan over medium-low heat, until they begin to pop, smell fragrant, and look golden. Add 1 tablespoon of salt right before the seeds are done toasting, mixing it in. Let cool. Grind in a blender, dedicated coffee grinder, or mortar and pestle, until ground but still a little chunky (not completely powdered). Keep refrigerated for up to 2 weeks.
⁕ Have you been watching Chef’s Table: Pizza on Netflix? Such a beautiful show, all about one of my favorite foods. I especially loved the episode following Yoshihiro Imai in Japan.
Wishing you a sparkly October,
