That's what's happening in Judiland today.
A week or so ago, I took a quick jaunt to Williams Sonoma for a little foodie inspiration, to pick up some of my pantry staples and to check on a wedding registry.
As is so happens, my WS store is smack dab in the middle of a few of my favorite places--Footloose, Chico's and Starbucks.
Which means that I ended up with more than just foodie inspiration.
Considering it was still a bit summery, my mind was not completely wrapped around the idea of Fall fashion or Fall food.
I was still eeking out the final days of summer, thinking about caprese, capris and iced chai.
With the flip of the season, things have now changed.
Fast forward to right now and I'm all about filling the house with the scents of the season, simmering something yummy on the stove, sipping an extra hot chai and scooping up some scrumptious boots and savory lip shades.
But, on that hot summer day just a week or so ago, after picking up my last pair of capris and sandles of the season and fetching my iced chai, I found myself enticed by the aroma wafting out of the WS store.
Since I was on my way there anyhow, I picked up the pace and headed straight to the demonstration area of the store to see what was cookin'....
It was something called Farro.
What the hell is Farro?
As someone who considers herself roughly a B+/A- food student and managed to pack on the pounds making the grade, I could not imagine there was a food that I had never tasted, never cooked or never even heard of it!
But, there is was--right there--Farro (read this....very interesting)
As it turns out--Farro is the food I've been looking for.
It packs the protein my protein obsessed husband demands and I need, it is a complex carbohydrate--which will make my carb-fearing husband content, it is a bit crunchy--which makes it more Lapband friendly and it seems to be extremely versatile.
And, it's Italian.
So, today, as part of my Fallenizing, I'm introducing a new food to Judiland.
I'm going to cook it up like this....
Farro with Sweet Potatoes
- 2 cups Whole Grain Farro
- ⅓ cups hearty Red Wine
- 3 Tablespoons Butter, Divided
- 1 Tablespoon Olive Oil
- 2 cups Baked, Peeled And Cubed Sweet Potatoes
- 1 sprig Rosemary (chopped)
- Salt And Pepper, to taste
- Rinse farro, place in saucepan and cover with 1.5 inches of water, then add wine and salt. Bring to a boil and reduce heat to a simmer. Cook farro uncovered until all water has boiled away, about 20-30 minutes.
While farro boils, heat a skillet over medium heat. Add one tablespoon butter and olive oil. Toss sweet potatoes with salt, pepper and chopped rosemary. Brown potatoes in the skillet, turning once or twice, 10-15 minutes.
To serve, divide farro and mix in one tablespoon of butter to each portion. Place browned potatoes on top.
Trader Joe's Pork Roast Florentine (this is the first time we are trying this....fingers crossed. It was the demo at TJ's and was great when I taste tested it at the store)
Arugula Salad with toasted pine nuts, goat cheese, dried cranberries and Ken's Steakhouse Creamy Balsamic dressing
Clinton Kelly's Honey Roasted Figs with Vanilla Ice Cream and Amarettie Cookies (another new-to-me recipe I saw on GMA earlier in the month...lots of finger-crossing today!)
Hermes Nebbiolo (a spicey red wine we picked up on our winery tour earlier in the month)
Followed by after-dinner Steeler Game.
Now, that's what I call full throttle Fallenizing.....
Happy First Sunday of Fall all!