Tastes of Fall

This past Saturday afternoon The Folk Singer and I were leaving a boudin experiment at Rene's house (more on that in the future) and driving home to presumably waste the rest of the afternoon on the couch - her napping and me watching football, when we decided that it was just too damn nice outside to do anything else but have a few adult beverages while enjoying the beautiful weather. We ended up sharing a few pints across the street in the courtyard at Happy's and then retreating back to the outdoor deck at our apartment building for a bottle of burgundy. Exactly where we went was not important, as long as air conditioning was not required.

It's said that two best months in New Orleans are October and March. As much as I enjoy March Madness, Hogs for the Cause, and St. Patrick's Day, if pressed I would have to choose the month of Columbus Day, LSU-Florida, and All Hallows Eve as my favorite. It's not so much about the month itself as it is the days leading up to it. There is something truly magical about that first cold snap after enduring 4-5 months of 90 degree temperatures and 100% humidity.

Besides marking the end of summer casual dress at the office, the autumnal equinox also signals a personal shift in seasonal eating and drinking.

Gin and tonics are fine in the spring and summer, but cool fall temperatures call for the warmth of bourbon, even when it's mixed with sprite in a 44oz. Tiger Stadium cup. Along those same lines, we have been slowly depleting our stock of rosé and sauvignon blanc to make room for a new crop of Spanish rioja, California cabernet, and Oregon pinot. Those fall wine club shipments come right on time.

On the table, it's out with the gazpacho and crabmeat salad and in with the pulled pork and roasted cauliflower. The mercury is low enough to actually enjoy cooking our favorite one pot dishes, and The Folk Singer obliged yesterday with a huge pot of bolognese simmering away on the stove for about 6 hours. It's also time to fire up the Big Green Egg, which Rene used this weekend to slow smoke a brisket whose juicy flesh was almost as flavorful as it's rosemary rubbed bark. Pumpkin pie, pumpkin cookies, and pumpkin bread pudding abound.

What are your favorite fall flavors?