IT’S that time of year again of copper leaves and a smoky fragrance in the air where swirling colors of streaky red, orange and yellow feels like you are enveloped by a never-ending sunset.
I just took out my cobalt blue, heavy dutch oven for its maiden voyage of the season. Pouring olive oil, which makes its rivulet streams in the pan, I added some onions to carmalize. I am just going to make a simple warm dish with some tomatoes, carrots, white canelini beans and some spices. Maybe I will eat it over a tall mound of warm rice, or perhaps with some chewy crusty bread to mop up the sauce.