Despite my grouch-tastic post yesterday, I really do love autumn, and I’m excited for some cool, bright, fall days. I love fall fashion: the textures, the colors, the layers, the opportunity to wear something different than a sundress and a bun. I love the seasonal fruits and veggies, and I love that they don’t spoil as quickly as the delicate summer stuff does. I love the cozy comfort foods of fall, and I love that it’s not too hot to cook. I love that it’s not “too hot” or “too cold” to do pretty much anything you want to do, aside from swimming or sledding. I love fresh school supplies, even though I don’t have a good reason to buy them. I love the change and the newness of all of it. (But I still HATE THIS RAIN.)
Since those of us in the northeast are stuck in this awful winter preview, but still have access to summer fruits, here is a half-assed recipe that is a fully-awesome way to use up a bunch of fruit before it goes bad. While a chilled bowl of berries was lovely last week, this week, I want something warm. This is a great thing to make when you want something good, but you don’t feel like doing a whole lot, or even looking up a recipe. You can probably just remember this, because it’s basically a formula, and it’s a good thing to know.
