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A long overdue AB Fall Failte (failte means welcome in Irish)
Hello, d’Anjous, Honey Crisps, and JonaGold’s...
Hello, fresh figs, and sweet black table grapes.
Welcome, assorted squashes...spaghetti, acorn, butternut, and others.
Welcome, miscellaneous mushrooms you’re still considered at least a neutral for the most part...
Hello, tasty tubers...sweet potatoes that are not old and sprouting,
Savory parsnips, and turnips that are fresh instead of odd smelling.
Welcome, Belgian endive, frisee, leeks, and fennel.
Can’t forget you sweet shallots, assorted cabbages, broccoli, and cauliflower.
Chiffonade cut Brussels sprouts with lime juice you sure smell tasty...
Make yourself at home dark Italian plums and quality garlic.
Rosemary, parsley, sage, thyme, and bay...you’re like a song to me...
Hello, lamb braised in good dark beer with potato mushroom gratin.
Don’t leave me just yet, chicken eggs. Still want you to stick around a bit longer.
Good-bye juicy tomatoes with basil with chevre panini lunches...
Good-bye home grown cucumbers and assorted summer squashes.
Adieu to fresh green beans, and summer melons.
Good-bye peaches. Good-bye decent eggplants.
See you later beautiful berries in little baskets.
See you next year really good lettuces.
Good-bye fresh Salmon...you’ll always be my favorite.
Quince Tart, I will surely miss you this season now that I know you are an AVOID for me...
I am sure the A’s, B’s, and O’s will still appreciate you though...
Fare-thee-well Calvados Custard...alas, I know you now to be an AVOID...’twas nice at least to know you...
So long Springerli cookies...no more anise oil for me 'cause I'm an AB.
Hello, roasted pheasant. Bonjour, Monseiur Beaujolais Nouveau...
Hello, vanilla laden apple crisps and warm Ceylon cinnamon-y apfelpfannkuchens.
Hello, chestnut cheesecake with raisins. I’ve missed you.
The same goes for you Dutch Apple Pie.
Now, it’s time for baked beans of all sorts...
Sage with navy or pinto with molasses & mustard to name a few.
Time for Vintner’s and Waldorf Salads.
Cranberry relish made with red wine, lemon zest and spices.
I haven’t forgotten about you Upside-Down Pear Gingerbread,
Baked Apples, Pumpkin Pie, or Caramelized Pears with Clove Zabaglione.
I can already smell you baking nut tart and Maple Cookies with Pecans.