Cooler nights, and the temps drop a degree or two
each day, but still the afternoons blaze in October light.
I made my first chicken stock of the season yesterday,
a long slow simmer on a back burner. If a scent can be
golden -- can we assign color to how something smells?
(may I?) -- then this was lit up with gold light: onion,
celery, bay leaves, peppercorns, carrots, parsley and all
the bits and bobs of the roasted fowl. It cooled overnight
in the fridge, and today I'll skim the congealed fat from
the surface and we'll have us some chicken & noodles.
This not fancy cooking, but for my money,
it's as good as it gets.