Friday, November 11, 2011

God Save the Pumpkin

I'm hitting that all-familiar seasonal discombobulation.

It happens all the time. Every year around this time, I hit the wall.

Because it's fall, you know? I have the pressed leaves strung across my cabinet to prove it. The bittersweet wreath still hangs. I pass the pumpkin stands feeling a bit woeful. There are so many left. What's to become of them? I try to tell myself that people will buy them for Thanksgiving, but we all know they won't. Why must the pumpkin die when we have yet to bake the pie?

I don't even like pumpkin pie, if I'm being honest.

Still, those lonely pumpkins. They need rescuing.

I'll admit, this wasn't the direction I saw this post going.

November gets gypped, man. We keep the decorations up, half-heartedly, but our minds wander. If it wasn't for its good food, it'd be a goner.

Am I the only victim of seasonal displacement disorder? It's early November and driving across town last night, the snow flew so fierce that it hurt my eyes to try seeing past it. Tomorrow? A high of sixty.

I'm feeling the push to get my shopping in order, but I'm feeling an even stronger urge to resist, to just linger in simple gratitude a little while longer, to not muddy it up with rushing and festivity. I'm not ready for Christmas yet. I want to be fully here, and then fully there. Why does that always feel impossible?

We have a few great weeks to paint our hearts the glowy amber of gratitude, so I'll just go to it. The red will wait.

While I stage my resistance, I'll dream about roasted vegetables. (But duh.)

Cut one head of cauliflower into florets.
"Shred" brussels sprouts.
Toss both with olive oil, salt and pepper.
Roast on a foil-lined baking sheet at 425 degrees for 20 or so minutes.
Add to whole wheat penne pasta, chopped bacon, chopped sun-dried tomatoes.
Toss pasta mixture with this balsamic vinaigrette.
Top with gorgonzola cheese.
Serve warm or at room temperature on a marker-stained table.