Easing into Autumn
As the daylight hours begin to soften and fade, not many of us will lament the final exit of those torturous yellowjackets who appear from nowhere all summer long to plunder outdoor food and tightrope down straws. I am not a fan, and their evil bobbing bottoms alarm me. So, I surprised myself recently when I was collecting a forgotten glass from the deck and saw a tiny wasp’s triangular face slowly, carefully, lapping up the last dregs of wine. His body was trembling with an all-consuming effort to enjoy that final sip of sweetness, and I felt so moved that I left the glass in place. (And moved quickly back inside.)
No comparisons being made here between the lifecycle of a (sometimes vindictive) insect and ourselves, but I do notice that as the weather changes and the days grow darker, we too will begin yearning for the primitive comfort of something sweet to cheer ourselves on.
Fortunately, there is no need to search for dregs since treat opportunities abound during this season. September is renowned for the allure of what has become known as “Fair Food.” At no other time of year will a thinking person consider eating a deep-fried cookie or shamelessly tote a billowy cloud of blue sugar around on a stick, and yet many of us will do this very thing every year … while we wait for the Funnel Cake line to thin out. (And just asking, has any child ever finished a candy apple at the fair? Parents everywhere can be seen annually, grimly carrying a sticky bag while their charges enjoy rides or pursue other treats.)
If “Fair Food” doesn’t fare well with you, why not consider an autumnal day trip to an Ontario vineyard, many of which may be much closer than you think. Cider is also a glorious beverage to tipple in the fall, capturing all the golden sweetness of an Ontario apple in a bottle. Non-alcoholic versions are available too. A friend once commented that her idea of absolute bliss was a few slices of creamy Brie and a glass of Chardonnay sipped outside, even if she had to don a sweater. (Author’s note: Pear cider is just as good!)
For many people, autumn means all things “Pumpkin Spice” and not just in a coffee cup or baked into a pie. Historically, this craving is not new. For thousands of years, Native Americans were well acquainted with cooking pumpkins in the ashes of the fire and shared both their pumpkins (and know-how) with early European settlers in the 1600s. Honey, cream and warming spices like cinnamon and nutmeg were soon being added to the cavity and resulted in a tasty custard to scrape out. (Who amongst us has not done this very thing when store-bought pastry disappoints?) But traditional pumpkin pies that we know today would not evolve until much later. Interestingly, both the pie and spice-blend remain firmly associated with fall.
October heralds Hallowe’en, of course, and with it comes a familiar (and completely reasonable) rationale: “SO many kids last year! I’m not running out THIS year!” I myself have smugly remedied this by purchasing more of the tiny, lunch-worthy chocolate bars that I like best. After trick-or-treating concludes (if you have children) comes another predictable “opportunity.” Once the haul has been thoroughly examined, some (perhaps the tiny lunch-worthy chocolate bars that I like best) may need to be confiscated or at least relocated to a more secure area (like my purse). A lot of sugar is bad for kids, after all.
Of course, we all know and understand the perils of too much sugar and the havoc it causes if we don’t have enough. As with most things, moderation is key. A little bit of what you fancy really can do you good. After all, pumpkin pie only has pastry on the bottom (a big caloric saving right there), and fairground food mercifully comes but once a year and everyone knows that grapes — with or without alcohol — are chock-full of antioxidants. Remembering all this may help to take the sting out of guilty pleasures as we move through the seasons!
