Embracing the change

Tonight we turned off the water going to the outdoor faucet, a yearly ritual that is repeated in reverse come springtime. That means it is officially autumn. I’m generally a spring/summer person because I abhor being cold, but it is during autumn that my cooking senses really come alive. Baking in the summer, as we have witnessed on the Great British Bake Off, comes with many challenges that disappear once the temperatures dip. Having items bubbling away on the stovetop is oppressive during the summer’s heat, but it is comforting in the chilly days of autumn and the frigid days of winter here in the northern US.

Right now I have a pot of stock at a bare simmer on the back burner, coaxing the remaining bits of flavor and body from the bones of the chicken I roasted for dinner. This is a scene that I witnessed in my mother’s kitchen, my grandmother’s, and my great-grandmother’s. Summer fades away, the gardens get put to bed, and the kitchen gets busier. The only differences in the scenes are the clothing styles. Everything else could easily be transported back 30, 40, or 50 years and not look out of place, although my forebears might raise an eyebrow at the za’atar adorning my chicken as it is not part of our family’s culinary heritage.

This season is when I crack open baking books, earmarking recipes for the upcoming holiday baking season. Family favorites will sit alongside newly discovered treats, and my kitchen will be a gigantic mess during the weekend as I try new recipes and make batches of cookie dough to freeze for later baking. As much as I loathe the thought of shoveling snow and venturing out before daybreak to begin my commute, I will look forward to cozy nights in front of the oven. Bring on the cold nights and short days; I’m ready.