Well, my goodness, how the heck did that happen? Today, yes today, is the first day of school in the district. Not to mention, the long Labor Day Weekend is coming up. By the way, there is something very wrong, very out of whack with that. School is supposed to start the day after Labor Day not the week before.
It’s been quite a while since I had to worry about finding the perfect back-to-school backpack or notebooks. That said, Labor Day does stir those not quite forgotten memories of a new start. The almanac claims that the new year comes on January 1 but that feels like just another winter day. However, the Tuesday after Labor Day – that’s something else. It’s not just another day on the calendar. It’s for jumping into new adventures. As a student and then a teacher, I spent more than a couple of decades doing just that. It still feels like a good time to start something new.
During the summer, schedules and routines seem to fall apart. One day, it’s too beautiful to stay inside and finish that project. Another is too hot to cook or write or think or do anything but float in the lake. My mother was always so sad on Labor Day. She loved our worry-free summers in New Hampshire. The first Monday in September always heralded the return to suburbia with its schedules and carpools.
If it’s not happened already, we’ll soon be back to our old routines or creating new ones. Long, lazy evenings on the beach will be cut short. Real shoes will replace flip-flops. Shorts will go into plastic bins and get stored in the attic. Book club and any number of other activities and responsibilities that were suspended over the summer will start up again.
Unfortunately, the whole idea, even the word routine sounds sooooo boring and, well, routine. However, there are some benefits. Creating routines that work for you, your priorities and your temperament will make you more efficient. With any luck, they’ll help you break a few bad habits and start a few good ones. Think of a new routine or return to an old one as a framework and a promise to yourself to accomplish a goal.
Now might be a good time to think about any changes you’d like to make. No, you don’t need to move across the country or start training to climb Mount Kilimanjaro. It’s okay to keep it simple. Maybe your new fall routine will include a walk every morning or cooking at home three times a week. Perhaps you’ll make room for a daily hour of quiet time to tackle that list of books you’ve been meaning to read. Or, you’ll finally take those Italian lessons, volunteer for a favorite cause or candidate or start tai chi. Whether it’s a skill you promise to learn or five pounds you want to lose, now is a good time to build a new routine to make it happen.
In the spirit of back-to-school, there will be rewards. Instead of a glowing report card, you will be rewarded in lots of small ways. Some will be intangible like the pleasure of getting lost in a wonderful book. Others will be easily discernible like the new found strength and stamina from regular exercise. While not always earth shattering, there’s something quite satisfying about taking on a challenge, large or small, and achieving success.
Carp diem and bon appétit!
Spaghetti and Grilled Eggplant
Farmstands and farmers markets are filled with wonderful local produce. Pasta tossed with fresh vegetables is a quick and easy dinner when the evenings start to cool. Enjoy!
- 1 smallish red onion, cut in thin wedges
- 3 cloves garlic
- Olive oil
- Kosher salt and freshly ground pepper
- 1 teaspoon or to taste your favorite hot sauce (optional)
- 4 smallish eggplants, trimmed and cut in half
- 1 pound spaghetti
- 1/2-1 cup roughly chopped or cut in julienne basil leaves
- 1/2 cup pine nuts, toasted
- Extra virgin olive oil (optional)
- Grated Pecorino Romano or Parmigiano-Reggiano cheese or a combination of both
Preheat the grill to high.
Put the onion and garlic in a bowl, drizzle with olive oil and toss to coat. Season with salt and pepper and toss again.
Put the onion and garlic in a grill pan, place on the grill and, stirring from time to time, grill on high until tender crisp. Return the onions to the bowl, fish out the garlic cloves, add the hot sauce and toss to coat. Finely mince the garlic, add it back to the onion and toss again.
Meanwhile, brush the eggplant halves with olive oil and season with salt and pepper. Place the eggplant on the grill, cut side down, for 3-5 minutes or until nicely browned. Turn the eggplant, reduce the heat to low or place on a cool spot on the grill and continue cooking until the eggplant is tender, an additional 3-5 minutes. Remove from the grill and cut into bite sized pieces. Add the eggplant to the onion and garlic and toss to combine.
Cook the spaghetti according to package directions. Drain the pasta, reserving a little of the pasta water, and return the spaghetti to the pan. Add the vegetables, pine nuts and basil, toss to combine, cover and cook on medium for about 1 minute. If the spaghetti seems dry, add a little pasta water.
Transfer the pasta to a deep serving platter or individual shallow bowls, drizzle with a little extra virgin olive oil and serve with freshly grated Pecorino Romano or Parmigiano-Reggiano or a combination of both.
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One Year Ago – Citrus & Spice Grilled Chicken
Two Years Ago – Cheesy Polenta with Fresh Corn
Three Years Ago – Fresh Corn with Sriracha Aioli
Four Years Ago – Romaine with Grilled Corn, Tomato & Avocado
Five Years Ago – Savory Parmesan Shortbread with Tomato Jam
Six Years Ago – Chocolate-Orange Tart
Seven Years Ago – Chicken Liver Pâté
Eight Years Ago – Blueberry Crisp
Nine Years Ago – Death by Chocolate Sauce
Ten Years Ago – Lemon Cupcakes
Eleven Years Ago – Couscous with Dried Fruit and Pine Nuts
Or Click Here! for a complete list of and links to all the recipes on this blog!
Are you planning any changes this fall? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019