I keep thinking fall started months ago. I blame the mornings for being gray since August because one month of gray skies has me thinking about stews and cider and cinnamon. Actually, I have been thinking about cinnamon a lot lately, but it felt unfair to think about cinnamon when I had five-pound zucchinis and heirloom tomatoes sitting on my kitchen counter.
Okay, I still have one last five-pound zucchini on the counter, but it just feels like fall. Maybe it’s the fact that I just read a book that gushed about things like apple cider. Maybe it’s the fact that I have started work and the emphasis is on a “fall start date.” I don’t know. I guess the slight newness of routine finally nudged me towards believing the seasons have changed ;)
In the name of trying things new, I decided a cinnamon fig walnut bread would be in the works. A toast studded with figs and walnuts and swirled with cinnamon sugar sounded like a good breakfast on-the-go. Probably even better with cinnamon honey butter. Mmm…
Just Lychee 