This month at the Cottage Cooking Club, we were to make dishes with seasonal fall produce – and particularly with an OKTOBERFEST flair. Well, if brioche from the market and fresh eggs count – I’m in there!
I love October. It’s my birth month. I think it is the best month for travel, no matter what hemisphere you visit. There are so many wonderful things about October – fall is in the air! Even in the desert southwest of the US, the air changes, the nights cool, and we even get some fall colors.
And it means that there will (someday) be time to slow down.
For the more than the past decade, I’ve worked as an owner rep for retailers – a Construction Manager if you will. Retail being retail, there are required dates for completion – always in time for the holiday shopping season. So that means that September through mid-November is a mad dash to the finish line. That timing hasn’t changed, though it’s even more hectic these days. Now I manage a team that completes projects, and we’re down to the last few to turn over, prior to taking a deep breath and starting on next year! 26! Yay!!
What does that mean for my cooking? Well, this month, it means that I only completed one of my dishes. It’s one I’ve made quite a few times – sometimes with this type of bread, sometimes with that. But it’s always delicious, sustaining and quick. Really, a perfect recipe for my schedule this year.
There is no particular recipe. Toast. With a poached egg on top. But who knew that something so simple would taste so good. It can be dressed up with a little truffle salt. And of course, some mushrooms or spinach would be heavenly. But simple as it is. it works.
I know that my friends in the Cottage Cooking Club will have done a much better job of highlighting the wonderful fall produce of the season. You can find the links to their posts here. There were so many delicious-sounding dishes, that my mouth is watering just thinking about reading their posts and looking at their photos!!