'Tis the season! It's once again time to break out the coolers and team banners and head back to college to watch football teams pass, toss and kick a pigskin ball up and down a field of green grass. Some folks that I know actually plan their lives around football season and travel up and down the east coast to attend every game.
As another wonderful summer comes to an end, I have found myself with an excess of some of our favorite vegetables. Unlike my grandmothers, my mother and my aunts, I never got the knack for canning vegetables. I think after eating jar after jar of gray-colored green beans during my childhood, the idea of “putting up” vegetables just wasn't appealing.
With autumn only a few weeks away, why not get an early start on the robust red wines that go well with the cooler season? I must confess to being a true blue fan of full-bodied Cabernet Sauvignon, however I try to keep an open mind and a ready palate.
When I was growing up, my mother's go-to salad was a wedge of iceberg lettuce topped with a blob of chunky blue cheese dressing. She and Daddy scarfed it up like it was candy. I turned my nose up. What was the appeal of this stinky, gooey cheese stuff? Of course, I swore that I would never eat blue cheese.