Let’s be all cliche tonight and talk about how awesome fall is, shall we? Just when you feel like you can’t take another steamy, sweaty, late-summer day, in swoops fall, all shiny and new and brisk. The mornings are cool and bright and require blazers! and scarves!! and boots!!! All which can be shed under the warm afternoon sun…well, except maybe the boots, you should keep those on.
I think I owe March an apology. It’s always been my least favorite month and I’ve not been shy about that declaring that fact. It falls at the tail end of winter, when we’re all just sun-starved and anxious for spring, and tortures us with it’s cold wind and barren trees. Usually. This year, March has been a dream-nothing but unseasonably warm weather and sun. Even if the temperature plummets tomorrow, I think March has done plenty to disprove its unsavory reputation. So I’m sorry I was always so hateful towards you , March. I’m glad you’re here.
This chicken has been on my to-do list for years. It’s legendary, like the beef cheek ravioli at Babbo or the Loch Ness Monster. The Zuni Cafe Roasted Chicken. Now, I’ve never been to Zuni Cafe in San Francisco, but I do read blogs—lots of them—and I read food mags—all of them—and a couple of years back, this chicken was EVERYwhere. So why did it take me so long? Honestly, I’m not sure…other, more striking recipes got in the way I guess. This plain ol’ chicken didn’t stand a chance.
I hate making salads. If I’m going to a dinner party, I’ll take ANY OTHER JOB, but please don’t make me bring the salad. I don’t know what it is. I guess I have a mental block when it comes to them. I find it hard to get past the basic tomato, cucumber, lettuce recipe. Sure, I can “be creative” and throw in some seasonal veggies or fruit, but honestly it just all seems so terribly boring. So when I have to make a salad, I look for inspiration in recipes. I have to.
I am well aware that I am far from the only one out there to love pumpkin. The majority of my friends wait year-round for the Octoberfests and pumpkin ales to pop up in the bodegas and pubs. We love the pumpkin lattes at starbucks. We can’t wait for the pumpkin pie at Thanksgiving. Pumpkin and black bean soup is on the dinner roster. And there are those cute little mallow pumpkins that, although I know I should hate, I absolutely love. I know I am not even remotely unique in this seasonal pumpkin fascination, but I don’t care, I’ll be a lemming. And I can’t think of a better way to start off pumpkin madness that with the awesome loaf.
More pumpkin after the jump