This weekend the weather abruptly shifted from steamy to crisp with occasional showers. It seemed like an obvious reminder that my summer was coming to an end. Normally I welcome the beginning of fall. It’s one of my favorite – if not my top favorite – seasons. I love picking Macintosh apples at the Orchard, the displays of fresh school supplies at Target (even at 26 the thought of a box of brand new, extra sharp crayons still holds some power over me), and the smell of burning piles of leaves. This year though the transition is a little harder to make. Our bi-polar weather the past three months in Boston has made it feel like we bypassed the season completely. On top of it, this fall brings a new challenge – this Thursday I start school, only for the first time I’m the instructor not the student. Yes, this week I officially begin teaching “Consumer Insight and Account Planning,” a course that is in essence an introduction to what I do for my day job. I’ve been preparing for months but none the less my stomach is a mix of butterflies and adrenaline.
I don’t want to say I eat my feelings, but my mood often does dictate what I’m craving. I decided I needed some comfort to combat the somber weather and my unsteady nerves. And when I need comfort food, it’s all about pasta. Luckily I had a great compliment to pasta, some sweet Italian sausage still hanging around from last month’s meat CSA share Pasta with sausage, grapes, an red wine seemed like a perfect match. I’ve become a bit obsessed with using grapes in savory dishes ever since making chicken with White Wine & Grapes. This recipe from Urban Italian and also featured online here was just what I needed. Halved seedless grapes marinade over night in a bath of dry red wine, sugar, and red wine vinegar. The next day the mixture is reduced by half and combined with sauteed Italian sausage, onions, sage and a little bit of cheese. Serve it over the pasta to help mop up any spare drop of the wine sauce. Like everything I’ve made out of Andrew Carmellini’s cookbook this dish ended up as heaven on a plate. The grapes echoed the wine’s flavor perfectly while adding a touch of freshness and a nice texture that popped with your mouth. The sweet, crisp flavor was the perfect partner to the rich meat and the earthy sage. I polished off every last bit and for a moment felt warm inside and completely oblivious to the downpour outside the window and my debut at the end of the week. I couldn’t recommend this recipe more highly. It’s incredibly versatile and would be equally delicious with some Italian-spiced vegetarian sausage or seitan and would also make a lovely topper for polenta or gnocchi instead of the pasta.
I may not have beat my nerves completely, but in an effort to avoid them I did get a lot of cooking prep done for the week and a little bit of cleaning. It’s amazing how procrastination in one area of your life can create so much productivity in another.
It’s not at all related to cooking, but what do you do when your nerves are getting the best of you?
{ 12 comments… read them below or add one }
How cute are you? I love a fresh box of crayons also, and I’m 27. Love your blog too, by the way! So glad I came across it!
Don’t be nervous…I’m sure you’ll do great! I’ll bet the students are more nervous than you are! Go with confidence and you’ll rock it! Even if you make a little mistake, nobody will actually know if you shine with confidence
Oh, and yes, pasta is the ULTIMATE comfort food. I love you use of red wine and grapes for that double-grape action, and Italian sausage can do NO wrong!
To calm my nerves, I may just tune out and think abt anything else that makes me happy. Or just LET IT OUT and have a mini-freak out, and I feel MUCH better after that. I exaggerate it to the point that I burst out laughing at my own dramatics
Good luck!!!!!! Fresh crayons? Do you still buy a new box once a year
I think I eat when I’m stressed. Usually chocolate is involved.
Love how grapes are getting good light right now. Muscadines, red and white grapes are popping up in everything.
Mmm… you always have the most unique and delicious sounding flavor combos!!! Too bad I wasted some wheat gluten on some failed meatballs… sausage and this pasta will be next on my list!
Guava – Thank you, I try. This would definitely be worth making the next time you have vital gluten.
The Duo Dishes – Me too. They are MUCH more versatile than people give them credit for.
Elina – Hehe. I actually haven’t bought crayons in awhile but I am a sucker for getting new supplies in the fall. I’ll usually end up getting a new notebook (right now I am so obsessed with Moleskin notebooks despite the high price), fancy pens, and some fun markers. I’m always writing my work notes in multicolored marker.
Sophia – Thanks for calming my nerves. Those are all great suggestions. I do agree that having the mini freakout sometimes helps. It’s nice to get it all out. I think I need a good boxing class or something.
Erin – Thanks for visiting. I love having new visitors because then it gives me a chance to check out new blogs myself. I don’t know if I’d call myself cute or just a big dork.
I love the changing of the seasons too. For us we’re moving into Spring from Winter and Winter is my least faovurite month so I’m very excited. Your dish sounds amazing! I’ve never had grapes in a savoury sauce but I can see how it would work!
Lorraine – I always forget that our seasons are opposite from Australia and New Zealand. Its surprising I can forget given how jealous I always was in college when my classmates were studying abroad and enjoying summer weather. Thanks for stopping by and the compliment.