With fall right around the corner, I’m ready to celebrate the best of the season. No, I’m not talking about Pumpkin Spice Lattes. I’m talking about fall’s enlivening presence in my life – it’s a beginning, a resurgence, a renewal. From reserved observer into engaged creative, I sing, laugh and dance my way through the season of cozy sweaters, savory soups, thick woolen blankets and more days spent with family and friends.
This morning, walking to the train, I felt the signs of fall for the first time. Not even a block from my apartment, a breeze I was unprepared for brushed past me long enough to inspire my reach for the desperately insufficient cardigan I had buried deep in my bag. A field of instantaneous goose bumps later, and despite it being an hour I consider best for sleeping, I was alive.
When I came home tonight, nothing was going to stop me from celebrating the season. An hour and a half of smooth jazz, open windows, and one slow-roasted meal later (it’s fabulous to use the oven again!), I’m ready for the best. Starting with these beets.
Ryan Vale McGonigle