Welcome to Let’s Get Lost! I’m Rebecca, a recipe developer, food photographer, passionate people watcher, and chaser of new experiences. You might know me from my recipe websites, Of Batter and Dough and A Little and A Lot.
My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. I write recipes and stories for curious people who believe experiences are more important than things and who want more adventure.
—> Get this and every issue and recipe directly on rebeccablackwell.com.
Are you a fellow food writer or recipe developer? Here are three resources just for you!
Welcome to fall
If you missed last week’s recap of our most recent sailing trip, you’ll find it here: Ghost Waves
Tuesday marked the first day of fall and here in Michigan it felt like it. I had received my seasonal supply of candles the day before, just in time to greet the first early morning of the season by candlelight.
I know it’s a small thing, but candles are one of my favorite things about the months of the year when the days are short. Rather than bemoaning the fact that the sun is setting earlier and earlier, I luxuriate in early mornings and evenings spent by candlelight. (Ok. There is still some bemoaning, but the candles lessen the severity.)
I scatter candles around our main living area and often go days without flipping on a light switch.
On Tuesday morning, as I lit enough candles to make a cup of coffee, I thought of how strange this might seem to my ancestors who never knew the magic of electricity. But I think we are all feeling a pull towards a more analogue life, aren’t we?
Is it just me?
I’ve been obsessed lately with 80s and 90s sitcom reruns and on a recent episode of a show I will not name, one of the characters refused to wear a beeper, saying that they had no desire to be connected to everyone electronically all the time.
Oh honey, I thought. Good luck.
So maybe that’s part of my candle obsession. I might be typing away at my computer and checking my phone, but I’m doing so by candlelight.
The other thing I’m relishing about this time of year is apples, and we welcomed the first day of fall with a buttery Apple Dutch Baby, eaten warm with plenty of maple syrup.
I also still have some fresh summer produce in my vegetable drawer—a few zucchini and peppers given to me by a friend from her garden, and the last of the blueberries and peaches from a recent trip to the farmer’s market. My refrigerator reflects the truth of the moment: the late-summer harvest blending right in with the first signs of fall. The best of both worlds.
Last Sunday, despite drizzly weather, we went sailing with good friends who were visiting from California.
And this weekend, one of our favorite people from Denver is flying in to sail with us and I’ve been crossing my fingers all week hoping for sun and wind. I watched The Odyssey and I’m only willing to go so far to appease the weather gods, so we’ll see.
Then it will be time to start getting the boat ready for winter storage and the season will be over. Just like that. I am preparing myself for the onslaught of holiday-themed everything that shows up earlier and earlier every year.
Does anyone else feel like we go from summer to Christmas overnight?
What I want from this time of the year is a small pause. A few moments to take a breath, watch the changing leaves, and light some candles. I want something apple scented baking in my oven and an early bedtime with a good book.
And if you are nodding along as you read this, I want it for you too. May these first weeks of fall come with moments of peace. And may we have the presence of mind to savor them.
Bourbon Vanilla Caramel Bars
You’ll find nine of my favorite late harvest recipes below but before we get there, let me introduce to you to these sexy beasts. They are the latest addition to the Road Food series and they are crazy good.
This recipe is exclusively for paid subscribers and, my friends, if it’s all you get for your $35, it alone would be worth the price of admission.
Bold statement, I know. But I stand by it.
Here’s what we’ve got going on here: Salty, sweet, bourbon and vanilla flavored shortbread bars, dripping with caramel and covered in bourbon glazed pecans, toasted coconut, and chocolate chips.
They are seriously seductive, so you might want to be careful who you share them with. Don’t say I didn’t warn you.
If you’re a paid subscriber, this recipe and every road food recipe is a part of your subscription. It’s just one small way to say thank you for supporting my work here.
If you’re not a paid subscriber, these bars are worth the price of admission. Just saying.
Late summer harvest recipes
Chicken and Zucchini Casserole with Creamy Polenta: Tender chicken, zucchini, and spinach are coated in a creamy basil pesto sauce, layered over soft polenta, and buried under a generous blanket of melted cheese. Garlic, Italian seasoning, and crushed red pepper add layers of flavor, while smoked Gouda gives it a smoky finish. This is the kind of warm, cheesy, veggie-packed dinner that takes full advantage of the late-summer zucchini harvest while welcoming fall with open arms.
Cheesy Stuffed Tomatoes: If you’re lucky enough to still have some ripe summer tomatoes, this is one of the most delicious ways to use them. Filled with a mixture of rice, garlic, onions, herbs and chunks of fresh mozzarella, these stuffed tomatoes are topped off with a crispy layer of parmesan and panko bread crumbs.
Fresh Corn Salad With Creamy Honey Dijon Vinaigrette: This is a no-cook dish that’s perfect for the middle of summer when the days are hot and no one wants to turn on the oven. But, it’s also a delicious way to take advantage of those last ears of fresh summer corn. The whole salad comes together in under 20 minutes and puts the bright, fresh flavors of sweet corn, tomatoes, arugula, and fresh basil on center stage.
Saucy Salmon and Rice Bowls: These are on the menu all year long, but especially when I have a handful of fresh herbs and a smattering of fresh summer produce that are rolling around in the veggie drawer begging to be put to good use.
Peach Cobbler with a Chewy Cookie Topping: This cobbler is just as delicious made with frozen peaches as it is with fresh peaches, so there’s no need to restrict it to certain months of the year. But, of course, it is better when peaches are at their peak and if you are one of the lucky ones with some summer peaches hanging around, you’d be hard pressed for a better way to use them.
Almond Plum Cake: This caje tastes like a cross between cake and fruit cobbler. Thanks to soft roasted plums, almond paste, and a generous amount of Amaretto liquor, the texture of this cake is so moist it's almost a fruit cobbler.
Zucchini Blueberry Muffins with Oat and Almond Streusel: These incredibly moist and tender zucchini muffins are packed with blueberries, flavored with a hint of cinnamon and vanilla, and piled with almond and oatmeal streusel. Is there a more delicious way to use up that extra zucchini in your garden or refrigerator?
Loaded Blueberry Biscuits: How many times have I made these blueberry biscuits this year? I don’t know. I’ve lost count. What I do know is that they are happening again this week and possibly next if the blueberries hold out that long.
Apple Dutch Baby: Not a late summer recipe, but deserves a place on this list because I can think of no better way to bridge the gap between summer and fall.
The Lost Supper Club
To all my paid subscribers: This newsletter would not exist without your generous support. The CookStack Collective classes and the new Road Food series are exclusively available to you. They are two ways for me to say thank you.
The September CookStack Collective Class Replay is now available!
Last week’s class was so much fun and if you missed it, the replay is now available!
Join Anna Vocino as she celebrates the upcoming release of her fourth gluten-free, low-carb cookbook Eat Happy Cocktail Hour with a class dedicated to feeding people ridiculously good food and drinks that just happen to be low in sugar.
❤️ Did you know that if you hit the heart or recycle symbol at the top or bottom of this post, it makes it easier for other people to find this newsletter?