a variation on pork adobo

The weather is finally going to get cooler this week. Maybe by this weekend, it’ll actually even feel like fall. And as we all know, fall is the season of comfort food and cookies. And decorative gourds.

One of the comfort foods that has worked its way into my regular rotation is pork adobo. It’s now one of A’s favorite meals.

Adobo is a Filipino cooking method in which meat or seafood is marinated and cooked in a vinegar, soy sauce, and garlic. It sounds simple, but the result is complex and delicious. It’s tangy, rich, sweet, salty,  and a perfect food for when the weather is turning colder. It’s one of those things, like chili or mole or curry — every family (or even individual) has their own version. I like to add coconut milk for a creamy element.

You can use this recipe with chicken or beef or probably whatever you want. It’ll change the cooking times a bit, but the method is basically going to be the same.

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fall (and soup)

This time of year might be my second favorite (I’ve got a soft spot for deep winter that has yet to be usurped). But this is the time of year when the weather first starts to hint at cold. And when trees start dressing in their colorful finery, bit by bit. Then all at once the world is covered in red and gold and orange and you are suddenly surrounded by fall. This is the season of decorative gourds. Of costumes and candy. Of cinnamon and cider and houses that smell like spice.

This is the time of year when I feel most wistful and whimsical and downright sentimental. It makes me self-reflective (even more so than usual) and quiet (again, even more so than usual). What is it about fall that makes a person feel poetical and nostalgic?

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