Behind the Scenes

A River in Egypt

By • September 4, 2013 • 7 Comments

Denial is not just a river in Egypt: it's what happens when you get back from vacation.

In case you didn't notice, our office was away last week: at the beach, in the mountains, in Sweden -- essentially, anywhere other than New York. So this week, we've had to readjust to the reality of city life, and office life, and not-being-on-vacation life. Also, everyone keeps telling us that summer is over, and we're simply not having it. We're in full-on denial mode.

Exhibit A: Pears at the greenmarket. Let's slow things down a minute, shall we? It's not November yet. It's not time for cinnamon sticks or nutmeg or cider. We're determined to hold onto the last days of summer as tightly as possible. These beauties went untouched.

Pears

We were lucky, though, in that our first day back at the office was filled with treats. Hannah brought back fudge from her home state of Maine, and Brette brought Knäckebröd rye crackers from Stockholm, which are just as fun to eat as they are to say.

Crackers

In another instance of perfect timing, our day started with Joan Nathan's Challah, straight out of the oven, in preparation for Rosh Hashanah. Chewy, just slightly sweet, with just enough crust -- L'shanah tovah, indeed.

Challah

And our day ended with another bite of comfort food for good measure: plain, simple, grilled cheese. No bells, no whistles, no frills. We'll be sharing our technique soon (we promise!).

Grilled Cheese

Lastly, a glimpse of hope: ripe, juicy plums, still abundant at the market. We'll take a few pounds each, and eat them with abandon, as we find comfort in a few more long days and not-yet-faded memories of far-off places. Surely, at some point, we'll be ready for the fall. Just not today.

Plums

Tell us: Are you excited for fall? Or are you holding off on apples and pears as long as possible? 

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Comments (7)

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11 months ago aargersi

Abbie is a trusted source on General Cooking.

If you want to REALLY avoid fall I recommend a team trip to Texas! We will be hitting 100 every day for at least the next 5-6 days, and probably beyond. Pool is in the 80's. Summer hangs tough.

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

Dang! If I can find a flight for less than $20, I'm there. Those exist, right?

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11 months ago aargersi

Abbie is a trusted source on General Cooking.

That's what coupons and FF miles are for :-)

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11 months ago Count Mockula

I made a ton of pear butter and pear sauce, and with my cores I made pear shrub. Out of my usual mixers, I made a bourbon/pear shrub/maple syrup cocktail that was heavenly, but also eerily autumnal when I was still nowhere near ready for fall. I feel your pain.

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

Awesome! I've never made pear butter -- I'll have to try it! Sometime in November, that is.

Me

11 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Amen. Keep the plums coming.

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

Keep plummin'!