The truth of the matter is, I’ve been feeling a lot like my sister, the one on the right in this photo, the last few weeks.
There is one glaring reason for my sadness- my beloved tabby cat passed away a few weeks ago and left a void that has yet to be filled. And another obvious one- I haven’t slept through the night in over a year. But there is another underlying issue at the heart of it: While everyone else is parading around pumpkin patches and cooking up squash, I just don’t get all that excited about fall. Yes, the leaves are beautiful and I get to wear my favorite Lebowski-esque cardigan sweater again, but I miss summer. I miss the crickets and I miss the long, warm days. I miss Bob Uecker on the radio and I miss swimming in lakes. I miss my tomatoes that never ripened and I hate spaghetti squash. There. I said it.
Now, I realize that it doesn’t behoove you to write off an entire season, especially when you live in a climate like ours; it’s a considerable chunk of your life here in the upper midwest. In an effort to embrace the season, I’m channeling my two-year-old self: The one, who upon discovering that on Halloween all you have to do is knock on a door and someone will hand you candy, danced up and down her street yelling “Happy today, happy today, happy today!”
So I’m going to carve a pumpkin and whip up some molasses bars. I’ll cheer on the Pack and dig out my ski socks. I’ll daydream; maybe this will be the winter I’ll practice the banjo and learn to crochet. And I’m making stew because when it comes to soup, summer ain’t got nothing on fall. When I first made this stew I used Rancho Gordo heirloom yellow eye beans, which I had bought back when I was employed.
Since then I have also used good old white pea beans (navy beans.) You can read all about how to cook dried beans here. I start by rinsing the beans and then soaking them (or not) for a few hours (if they haven’t soaked, the cooking time will be longer.) You then cover them with water in a big soup pot, adding olive oil and celery/ onions/ carrots, if you like. Cook the beans at a slow simmer until they are done. I adapted this recipe for bean stew from an article I read in The New York Times all about the Greek island of Ikaria, in the Aegean Sea, where people stay up late, take naps after lunch, and drink lots of wine. Sounds good to me.
Yellow Eye Bean Stew
Adapted slightly from The New York Times
1 pound of yellow eye peas or navy beans
1 medium onion chopped
1 can diced tomatoes
1 bunch of kale, stems removed and finely chopped
A handful of chopped parsley
1 chopped carrot
Chopped dill or fennel
salt, season to taste
Cook beans until they are almost done (see directions above.) Add the vegetables and herbs. When the beans are done, add salt to taste. Turn off the heat and add 2 tablespoons olive oil.
Serve the bean stew with crusty bread and lots of red wine and toast to the “blooming and singing of the dark” (this comes from another New York Times article which quotes the Japanese writer Junichiro Tanizaki who said, “Were it not for shadows, there would be no beauty.”) Have a fire in your backyard. Eat halloween candy. And while it’s okay to be sad, you can also try telling yourself happy today, happy today, happy today.