It's been a while since I've had the mojo to write. When I first told a friend of mine that I wanted to write a blog, he told me the hardest part would be finding topics and the consistency to keep on writing. Well he was right. It's not as easy as I thought and sometimes I just kept thinking what's interesting to me might not be interesting to you all. So I took a break. Recently I was around a few of my friends who asked why I hadn't posted in a long time, so I decided the break was over, and that I'd start writing again. This one will be about "beginnings", the beginning of writing again, things that inspire me or that have changed me and or led me on a particular path.
Many people see September as just the end of the Summer. Once Labor Day ends, so does summer. It's funny how it's almost like a switch flips and the fall mindset starts just at that moment. While I like summer, I have to say I love Fall and for me September is just the beginning. Being outdoors is great, and summer is made for it; however, in my opinion it's only as long as you are by a pool, a beach or in the shade. I don't know about you but, if I'm going to sweat there better be some where cool I can jump into, or go under to cool down.
September is also as I've said in a blog before, the month of change; and it is the beginning of so many things in my life. I left and started my new career path in the month of September. My birthday and my dad's is in September so happy birthday to us! This year I was super fortunate to spend my birthday with some of my oldest (not in age haha) and dearest work friends. We spent a long weekend by the beach eating, drinking and laughing. We reminisced and ate more and drank more.
Birthday Weekend Bubbles, Wine & Food Sampler
The Jewish New Year is often, as was this year, in September so L'Shana Tovah to all who celebrated.
September is the month where the light gets a bit more golden. The hues are warmer even though the temperature is getting cooler. Mornings are darker and nights are getting shorter. There's a crispness to the air that I love in September, the breezes are dry and everything just starts to feel more comfortable.
September is the month where we start shifting life a little more back indoors. Kids go back to school, we go back to work. We start using our ovens more and our grills less. Summer meant light, easy recipes, salads, farmer's market garden vegetables and grilled meats and fish. Now with the onset of fall, foods take on a richer, slightly heavier, earthier tone. As we finish up summer's bounty, the last of the tomatoes -- like in my tomato pie below, and corn or zucchini, we shift towards foods that can be stored in the pantry like potatoes, squash and beans. If we grilled meat, now we are roasting or stewing. Cold soups made from farm fresh veggies or fruits now turn to heartier fare like root vegetables or potatoes and meats. September is also the month where we start to enjoy heartier wines.
My Heirloom Tomato Pie
Summer was all about light and crisp; wines that go with summer's lighter, crisper foods. It's when we enjoy rosé and lights whites the most, like Sauvignon Blanc, Pinot Grigio or Albariño or even lighter reds like Valpolicella, Beaujolais, Pinot Noir or an easy drinking Tempranillo. Fall is when we start turning our attention to the bolder, earthier reds, Burgundy, Chianti Classico, Barbaresco, Malbec and Cabernet. These are the wines that go with our bolder, earthier more complex and heartier foods.
September is when I embarked on writing my blog. It is the month that I began working as a freelance marketing and sales consultant for the wine industry. And September is now the month that I am starting another new project -- working with an amazing Cooking Instructor named Kate Sonders Solomon as her Wine Educator Partner. Together with her cooking classes, I will teach the students how to pair the perfect wines to make the meal complete. She and I have so much ahead of us, the sky's the limit and it's super exciting. I did my first class last week where I paired Sherry and a Sherry based cocktail, with a menu of tapas that she had created for her students. It was so much fun and I can't wait for our next class and any and all that's to come as we expand, and create together. My professional roots will always be grounded in marketing and I hope to continue to expand that as well, however my passion is in speaking to people and imparting what I know and getting them as excited as I am about wine and food.
Here's the recipe for my version of a Spanish Negroni:
Ingredients 1 1/2 oz Amontillado Sherry, like the Lustau pictured above 1 oz Campari 1 oz London Dry Gin of choice 1/2 oz sweet Vermouth few dashes of orange bitters Orange slices to garnish Directions Combine all in a container and if the ingredients aren't already chilled, chill for about half an hour and then pour over a few ice cubes in a highball glass and garnish with a slice of orange.
Cheers to the changes ahead! Endings can turn into beginnings. Embrace the changes to come with a positive attitude and positive energy; you can do anything! So here's to September and the beginning, whatever that may be for you and me!
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