All of a sudden it feels like fall. The air is cooler, there are leaves floating in the pool, and the light is changing. Corn and tomatoes are in full swing. Camp is over, and we’re planning for the school year. Halloween costumes are all over the stores (pushing the season a little, in my opinion), and we made our first pot of “gravy” for pasta in quite a while. Long-simmered ribs and meatballs in red sauce served over homemade pappardelle. It’s a staple for most of the year. Everyone loves it, and we never have trouble filling seats at the table. The hard part is keeping all of the leftovers from walking out the door.
It’s funny how often we make semolina pasta. Even though we know how to make almost any flavor under the sun, there’s something so good about simplicity. It goes with any sauce, and no one ever complains about the color of the noodles. It just tastes good, whether simply coated with butter and cheese or tossed with cherry tomatoes, summer corn, and fresh basil.
Mushrooms are coming into season, and my mind is slowly turning towards duck and wild game. It’s only been a few days, but somehow my whole outlook in the kitchen is changing.
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