“There is a time of year in New York when, even before the first leaf falls, you can feel the seasons click. The air is crisp, the summer is gone. And for the first night in a long time, you need a blanket on your bed.”
– Carrie Bradshaw
It’s funny how siblings can be so in sync even when they are over 4,000 miles away. Fall is my favorite season, and though it is still like Indian Summer in Elon, NC, I’m anxiously waiting the days when I can wear chunky sweaters and scarves carrying warm coffee and snuggling up to blankets. My sister, who writes Tomato Kumato, obviously feels the same way: she wrote about the same thing just this week.
Though she’s in Paris and I’m in Elon, I can’t help but love that we’re on the same page. This time of year is really beautiful. Physically, yes. Autumns aren’t the same without watching the leaves in Central Park change or taking drives through Connecticut, hypnotized by the orange and red leaves and sudden hint of someone lighting their fireplace. But it’s also beautiful in a theoretical sense. January 1st marks the numerical new year, but September holds a similar meaning. I don’t think January 1st will ever compare to a new academic year: a grade older, more school uniform privileges, and a heavier workload. And it’s the fall days that you treasure most in anticipation of the harsher winter ones.
In celebration of the crisper air, I decided to make tomato soup for me and some of my friends. Accompanied with a signature grilled cheese, this tomato soup is the definition of comfort and is a perfect transition to fall.
Recipe inspiration via Martha Stewart, but more so, Mom