...my favorite time of the year.
Pin It
Showing posts with label autumn. Show all posts
Showing posts with label autumn. Show all posts
October 6, 2014
October 31, 2013
Photo du Jour - Autumn In Paris
I've always said that autumn is my favorite time of year, for many reasons.
These gorgeous October colors in the Jardin de Luxembourg just add to the autumn love.
Pin It
October 13, 2013
November 22, 2012
November 1, 2012
November 10, 2011
Photos du Jour - Variation
These two photos were taken on the same day, at the same house, and of the same vine. It seems that half of the vine has embraced autumn wholeheartedly, while the other half is still clinging desperately to summer.
Pin It
November 10, 2010
Meanwhile, Back in France...
I'm home!
And I have so much to write about.
For the moment though, I'm so tired I can hardly think. So until I get my exhausted self in order I thought I would share some of spectacular, south of France autumn colors that I came home to early Tuesday morning.
(All of theses photos were taken in 2008, but the vineyards look exactly the same this year) Pin It
October 2, 2010
Delicious Autumn
Oh Autumn. How I've missed you!
Yes, I love the fresh produce of summer: cherries, tomatoes, basil, peaches, apricots, zucchini, nectarines, melons, all best served with a minimum of fuss. And I love the simplicity of summer "cooking."
But I have to admit that by the time August 15th rolls around I can hardly face another salad. I long to get the Le Creuset
out of storage and do some serious cooking!
Then comes autumn! Give me braises. A bubbling pot of minestrone. Tarte Tatin and poached pears. Homemade sausage, pepper and onion pizza. Pumpkin, Brussels sprouts and Savoy cabbage. Long simmered lamb curries. Confit de Canard and Cassoulet.
I plan on savoring every moment. And every bite.
September 10, 2010
The Color Purple
Rich and regal, strong and saturated; purple has always been my favorite color.
Icy wisteria hanging in clusters.
Deep purple figs plucked from the trees and unavoidably squashed underfoot.
Shutters in a light shade of violet always capture my attention.
Ripening grapes thriving on the vines.
Amethyst tinted garlic, lush, juicy plums and heavy globes of eggplant.
Pale violet skies at sunset.
A glass at the end of the day. Santé!
Its presence is appreciated all year, but these last days of summer are infused with all shades of purple, violet and lavender. So gorgeous. Pin It
November 22, 2009
Photo du Jour - Blown Away
November 19, 2009
Photo du Jour - Eye Catching
Funny when you drive by something every so often and barely notice it, then one day it seems to shout, "look at me!" Pin It
October 25, 2009
Gnocchi with Caramelized Brussels Sprouts and Pecans
Well, it's official. Autumn is definitely my favorite season.
Twenty years ago I would have said summer and ten years ago I most likely would have voted for spring. (never been smitten with winter)
Now, it is autumn. No doubt.
The temperature is usually perfect - not too hot and not too cool - and the light turns this gorgeous golden color that I find absolutely stunning. When the sun shines through the leaves on the plane trees they shimmer in beautiful shades of pale green and amber, and the colors in the vineyards range from honey to deep orange to bright crimson. It is seriously gorgeous.
My camera gets an intense workout in October and early November!
Another reason to celebrate autumn; Brussels sprouts are back! And we love them.
This is a hearty dish that offers a scrumptious mix of flavors. The gnocchi and bacon are rich, the sprouts are golden and caramelized (I can't resist anything once it has been caramelized!) and the pecans add a nice crunch to the dish.
Gnocchi with Caramelized Brussels Sprouts and Pecans
serves 4 hearty appetites
Pin It
Twenty years ago I would have said summer and ten years ago I most likely would have voted for spring. (never been smitten with winter)
Now, it is autumn. No doubt.
The temperature is usually perfect - not too hot and not too cool - and the light turns this gorgeous golden color that I find absolutely stunning. When the sun shines through the leaves on the plane trees they shimmer in beautiful shades of pale green and amber, and the colors in the vineyards range from honey to deep orange to bright crimson. It is seriously gorgeous.
My camera gets an intense workout in October and early November!
Another reason to celebrate autumn; Brussels sprouts are back! And we love them.
This is a hearty dish that offers a scrumptious mix of flavors. The gnocchi and bacon are rich, the sprouts are golden and caramelized (I can't resist anything once it has been caramelized!) and the pecans add a nice crunch to the dish.
Gnocchi with Caramelized Brussels Sprouts and Pecans
serves 4 hearty appetites
- 2 ounces thick cut, smoked bacon
- 2 tablespoons olive oil
- 3 garlic gloves, smashed a bit but left whole
- 2 pounds Brussels sprouts, outer leaves trimmed and larger sprouts cut in half
- 1/4 to 1/2 cup water
- salt and pepper to taste
- 1 pound gnocchi
- 1/4 cup reserved pasta water
- 1/2 cup toasted pecans, chopped
- 1 teaspoon fresh thyme
- In a skillet large enough to hold the Brussels sprouts in one layer, heat the olive oil to medium and saute the bacon with the garlic cloves until the garlic is lightly browned and the bacon is crisp, about 4 minutes. Remove the bacon from the skillet and set aside and discard the garlic cloves.
- Raise the heat to medium high and add the sprouts to the pan, stirring to coat evenly with the olive oil. Leave the sprouts to cook undisturbed in a single layer for about five minutes, until they develop a deep brown, caramelized color. Stir to allow the other side of the sprouts to brown as well. Season with salt and freshly ground black pepper.
- Deglaze the pan with 1/4 cup of water and stir well to loosen any caramelized bits on the bottom of the pan. Cover and reduce to a simmer.
- Meanwhile bring a pot of water to boil for the gnocchi and cook according to package directions.
- Test the sprouts for doneness by piercing with a sharp knife; they should be al dente, not mushy. Add more water and cook longer if needed. As soon as they are done, scoop the gnocchi out of the water with a slotted spoon and add to the pan with the Brussels sprouts.
- Stir in the bacon, chopped pecans and thyme and turn the heat to high to thicken the sauce. Add a bit of reserved pasta water if necessary.
- Taste for seasonings.
- Serve and enjoy!
September 20, 2009
Autumn's Arrival
The intense, blinding heat of summer is over. My mental cobwebs have cleared.
I feel inspired again.
The vendange is in full swing and that means the vineyard leaves are slowly turning shades of orange, crimson, yellow.
I am so ready for autumn to arrive.
Pin It
I feel inspired again.
The vendange is in full swing and that means the vineyard leaves are slowly turning shades of orange, crimson, yellow.
I am so ready for autumn to arrive.
Pin It
November 25, 2008
November 22, 2008
November 14, 2008
Photo du Jour
The autumn leaves on our house.
The wind picked up this morning so I'm not sure how much longer they'll hang around. Pin It
November 5, 2008
October 23, 2008
October 21, 2008
Subscribe to:
Posts (Atom)
