Food Mood
Google reminds me that today is the Fall Equinox (I know you do not have to capitalize "fall", but when you put with a higher-intellect word like "equinox" it looks ridiculous in lower case). It is harder to wrap your mind around here in Arizona where the high will be either 99 or 101 depending on who you consult. Still, it represents the turning of a corner in the year, and I will honor it.
My thoughts today are on food, in spite of or maybe because of a delicious breakfast I had this morning: 2 half-slices of thick-cut bacon, a sausage and cheese omelette, freshly baked biscuits, and two large tomato slices...good eatin'! But fall is a time of kind of shifting gears food-wise...more soups, fewer salads; more fall spices like cinnamon, ginger, nutmeg. and (sorry, Jeanne) cloves; and one of my favorites, changing from the cold cereal rotation of rice chex-corn chex-wheat chex to the hot cereal rotation: oatmeal-cream of wheat-cracked wheat. Sundays is always home-made granola no matter what season.
So this food daydream brings back memories of the foods I associate with fall as I was growing up. We had chili, but it was not really home-made. It was usually a large can of Dennison's Chili, mixed with a large can of pork and beans. You may laugh, but I loved it! We also had tamales on occasion, but if we did they came out of a can, and were wrapped in paper, not corn husks. I think Ellis was the company that produced those, and again, I loved them dearly. Nothin' better than an Ellis tamale smothered in Dennison's Chili, with a little ketchup on top!
My mother did make some amazing soups as well...her vegetable soup was an amazing thing...it was so good I usually had more than one bowl. She also had a ham and bean soup that is not to be compared with lesser concoctions...and her beef and macaroni with tomatoes could never be called "mung". Home-made beef stew with the leftovers of a recent pot-roast. Any of these on a crisp fall Utah evening added a special luster to the season.
Another wonderful thing about fall food is that you can legitimately talk about pumpkin again. Now I am not as much of a pumpkin nut as some...for example, I do not consider crossing chocolate with pumpkin as a legitimate amalgam, nor will I add pumpkin to my cocoa. But pumpkin bread, pumpkin muffins, pumpkin bars with cream cheese icing, pumpkin cheese cake, and of course, pumpkin pie...bring 'em on and keep 'em comin'!
Growing up, I do not remember Mom doing much with pumpkin except making amazing pumpkin pies for Thanksgiving...and Dream Whip didn't even exist in those days. She did, however, make some out-of-this world raisin-spice cookies and spice cakes with black walnuts that just sucked you into the kitchen while they were baking. It was probably no more interesting to my little brain than watching paint dry, but my nose didn't care.
I guess those smells and flavors of autumns past, both ancient and modern, help make fall such a nostalgic time of year. Well, I hear lunch calling!