So I have this reflex — let’s just call it the Canadian reflex — that kicks into high gear somewhere around the back half of September. It’s a not-so-quiet anxiety of sorts that appears to be hardwired into my brain and prevents me from staying inside on unseasonably warm, sunny days. Try as I might to tie my ankles to a piano, I cannot stop myself from dropping everything to dart outside and soak in those last, delicious days of summer.
And what now.
There appears to be no sign of fall. No changing weather and no turning leaves. No cold breeze in the air to trigger the resurrection of warm, cozy sweaters or signal the desire to sit with a warm cup of ginger tea. No more excuses to linger and no need to savour the fleeting moment.
The weather is precisely the same here, every day. Sunny. Warm. Rest and Repeat.
(I’m not certain that’s a complaint. Merely an observation).
But I will say that my body and brain don’t quite know what to make of it yet.
And while I’m not seeing the seasonal transition, I know my loved ones are experiencing it and in a weird kind of way, I’m living it too (a bit like a phantom fall). So in honour of fall and the flood of memories and sensory delights it represents, I’m sharing one of our family’s favourite autumnal sides. A delicious roast potato recipe that truly could not be any simpler. It will take you about 5 minutes to whip-up the glaze for these potatoes and the rest is cooking time. You can even chop the potatoes ahead of time and store them in a bowl of water in the fridge overnight.
I often make this recipe with sweet potato but I recently picked up some lovely spuds from a local grower and decided to use them here.
Keep those fingers off the prize until they’re done — the exquisite aroma will tempt you no end!