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| Turnip and Celeriac Puree with Seared Scallops |
I am beginning to feel a little like Carrie Bradshaw of Sex and the City (minus the cigarette or popsicle, the gold name plate necklace, or the silk camisole, sorry). I am sitting at my new, snazzy computer, at a desk I finally bought, looking out my bedroom window, just staring and dreaming and thinking and typing. About food no less... but still.
Well, as I said, a new computer has found its way into my life. This due to last week's crashing of my old, itty-bitty Dell Inspiron that got me through graduate school and the past eight years. It had negative memory space left, took me hours to load anything, had crumbs in between the keys and the enter and space bar were almost worn thin, but it was my little buddy. It took me a few days to come to terms with what needed to be done, but here I am, with a sleek new machine (a desktop!) that just makes me want to email, blog, stay connected and on top of things all day long (well, I mean, to a point).
I did have a lot of free time when I was computerless though, and was in the kitchen most nights. I really got into all of the crisp, fresh fall vegetables that are out now, completely seduced by colors and textures and thoughts of big pots stewing away in a warm, spicy smelling apartment. So far, its been the freshly plucked roots and chubby, bulbous tubers that have inspired my dishes and dinners this season. From countless varieties of potatoes to beautiful rutabagas and parsnips, even burdock and taro roots; nothing has disappointed. A single pot of sauteed and simmered vegetables has easily become a bowl of soup one night, a mashed side on the second and ultimately a silky puree with a dribble of cream later in the week. Hearty and warming, nutrient-dense and satisfying, it really hasn't been that difficult saying farewell to summer.
