Every week, Healthyish editor Amanda Shapiro talks about what she's seeing, eating, watching, and reading in the wellness world and beyond. Pro tip: If you sign up for the newsletter, you'll get the scoop before everyone else.
We’ve had a string of summer-ish days in New York, which has put me firmly back into denial about fall. But while I may be biking around Brooklyn in shorts like it’s August, my work brain is off in Futureland. It’s thinking about next weekend’s trip to Portland for Roux and a few other soon-to-be-announced events, a fun editorial package we’re planning for November, the January 2020 Feel Good Food Plan, the annual Healthyish issue of Bon Appétit, and some even longer-term and more secret plans (!).
It feels great—and important—to be thinking this far out, but it does make time speed up in a way that's disconcerting. Sometimes, in the middle of a meeting or phone call, I have to check my Google calendar just to remember what month we’re in right now.
And this month is a great one to be in! This week, I’ve been trying to ground myself in late September by buying farmers’ market apples, watching my dog pee on piles of leaves, and planning upstate escapes. And, of course, by cooking seasonally appropriate things. Last night, after a day that I described to a friend as “like getting to that level of Tetris where everything is coming down way too fast,” I closed my computer, cut up a kabocha squash, tossed it in honey, red pepper flakes, olive oil, and salt, and roasted it until it was soft and caramelized. I cooked a pot of farro and tossed it with walnuts, feta, and red wine vinegar, then I spooned the squash over the farro salad and ate it outside because it was still 70 degrees at 8:30 p.m.
It was a seasonal mix-up, but it felt just right.
Until next week,
Originally Appeared on Bon Appétit