Where in the name of long sleeves and wool socks are you? This isn’t showing up late to class, this is like missing the whole damn semester. Your official day of arrival was scheduled for late September. Over three weeks of tardy slips and counting. Not a hint of your pending appearance. If the weather forecast is accurate, we have seven to ten more days before you consider showing up to break this extended summer swelter. Unacceptable. In the old days, this kind of the behavior brought the paddle off the wall.
Fall’s arrival also signals a major cooking transition that is equally as delayed. This should be the time for chili and stew, bowls of beans, and a pot of goulash. Hot vessels of meat and veggies meant to warm the hunter and consume the final bits of wild game from our deep freeze. On a Wyoming pronghorn hunt of years past, my buddy and I shared camp with a group of Wisconsin boys who brought chili and cheese curd. It wouldn’t win a Texas chili cook off, but it was perfection in a pot after stalking speed goats in the cold wind and rain.
That memory was all it took to dig into my spice cabinet and whip up my own batch. Start with a sauté of onion and jalapeno, and slow simmer the seasoned venison, tomato base and chili spices. A dash of beer never hurt either - some for me, some for the chili. The longer it simmers the better, filling the house with the aroma of meat and spice. No need for a fall candle bouquet in our house. We let the cooktop do the talking.
A big pot of this will last unit the real season with real fall temperatures shows up. Until then, these new camo shorts will be the perfect chili eating, football watching, and weather-cursing clothing. Somebody owes my hunting boots and insulated clothing and explanation.