Like some of you, I spend some time each month with BON APPETIT, GOURMET, FOOD AND WINE, etc. I actually have a terrible time letting go of old copies, kind of like some folks with their NATIONAL GEOGRAPHIC stash. As I straightened out my office yesterday, I found a stack of November and December cooking magazines from the last few years. No, they did not make it to Good Will. Hoarder. When holidays roll, I take them all out and look at them (and the current issues) to dream of menu possibilities and fill a basket in the living room with the bounty of years’ worth of Thanksgiving and Christmas recipes.
Well, this month’s BON APPETIT is jam-packed full of great ideas. Pick it up if you don’t have a subscription. Somewhere in that issue, there is reference to making meals for a week (or two) out of what’s in the pantry and the frig… at least mostly. Giving the grocery and your bank account a rest. Cleaning out the shelves. At this time of year, I am all over that; I’m ready to clear out my garage pantry to make sure last year’s candied fruit doesn’t go in this year’s fruit cake and to pitch last year’s pintos in favor of the fresh ones ready soon at Rocky Ford. It’s also a good time to fill up a bag or two for the local food pantry, whose shelves are full come Thanksgiving and Christmas, but often suffers from shortages as school starts. You won’t use four jars of jelly before the expiration date, but someone else might.
I’ve been home from San Francisco and the Bay Area (also Napa) for a couple of days, but those have been taken up with a sick puppy, who somehow tore a huge gash in her leg playing ball outdoors. (Gab is recovering nicely, thanks.) Anyway, the grocery store and I have not yet met this week and I’m reduced to delivery or something from the pantry. Favorite delivery place did not answer (help!!!), so it definitely was the pantry. Canned pumpkin and Progresso soup aside, the canned clams and Cento tomatoes immediately caught my eye as I poured over the pics from the trip.
Here are a few favorite, dreaming trip pics:
Zin grapes from Tres Sobores (Rutherford)…
Not quite ready for crush…………Two more weeks of Napa sun
——————-Over 100 degrees…a tad warm for vinyard walking
World famous Moraga chef, Brad Morgan and son Nicolas