Return to reality

 

The clock is fast running out on the golden days of October. A potent fall storm arrives Friday with wind to sweep away the smoke and heavy rain to finally put out wildfires across the state. 

Today I'll pick the rest of the tomatoes and cut down the plants before they turn into a soggy mess. 

So the season finally changes, and our attention must turn inward...

 

To food. I had a never-tried recipe in my clippings binder for "Chipotle Glazed Pork Tenderloin with Roasted Grapes."  Wow, what great fall flavors. 

It looks complicated, but the simple glaze is equal parts canned abodo chili and grape jelly, of all things. A cast iron skillet is perfect. After searing and glazing the pork, it just goes in the oven while the grapes roast.

Then a quick white wine reduction with a blob of butter and you have an intensely delicious sauce. A little goes a long way. I made Spätzle, which probably has the old German ancestors spinning in their graves. They were not into spicy "foreign" food, much less weird flavor combinations. 

Anyway, I stumbled on a fine recipe here.