We turned on our furnace today.
I put on wooly socks, which discouraged me from jamming on my flip-flops.
Also? It’s getting dark out already. It’s 6:30. My psyche is all shook up.
Onions and garlic are at their best right now. Fat, sticky cloves I’ll miss in the bleak midwinter, when my stash runs out. They make great sweet, vinegary jam you can keep in the door of your fridge to glop on grilled cheese, serve with roast chicken, or dollop alongside bangers and mash.
To make bangers & mash, roast fresh sausages in the oven or on the stovetop while you simmer cubed potatoes. Mash them with butter and a splash of milk, and if you really want to be authentic, make some gravy out of the sausage pan drippings (if there are any). Serve sausages atop mashed potatoes, with onion jam.
Cider Balsamic Onion Jam
a good drizzle of canola or olive oil
3-4 big onions, thinly sliced
2-3 garlic cloves, crushed
1/4-1/2 cup apple cider or juice
2 sprigs fresh thyme
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
In a medium saucepan or heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions and cook, stirring occasionally, for about 10 minutes, until turning golden. Add the garlic, cider, thyme, brown sugar and balsamic and bring to a simmer. Cook, stirring often, until thick, golden and jam-like.