This time of year feels so much more hectic and busy than the Spring and Summer.  The days are shorter, which makes me think that I have so much less time to do everything that I want to do.  Lately, I have definitely felt the weight of all of the responsibilities that I have, and when I stop to think about how fast I am going, my stomach starts to turn.  But despite the frenzy that Fall brought in, I feel like everything in my kitchen has slowed down.  I am taking the time to prepare things in advance, and most of what I eat is stewed, slow roasted, or poached for a long time.  Somehow, taking my food slow is keeping me grounded.  There is nothing like coming home at the end of a long day to black beans cooked from scratch with fresh feta and some slow roasted sweet potato.  Or sliced quince that has been slowly poached in a honey rosemary syrup for 2 hours served with fresh ricotta and toasted pistachios.  Last week I had days of white chicken chili with cannelini beans and white pepper. I have been eating so well.  These things may sound complicated, but they are actually so hands-off, because they are doing the work for you on their own.  And most of the time they tast better a day or two after they have been cooked, so it is worth investing some time in a good dish that will last for a few days. These slow-cooked foods are saving me from my fast-paced Fall.  I hope that your kitchens are a place of comfort and care, and that you can find the time to slow down and make something to enjoy throughout the week. 

Related Recipes

Quince Gelato