The word “crisp” always reminds me of fall. In all of it’s meanings, it applies to autumn: the weather is (usually) crisp, apples are crisp when you bite into them, the leaves are crisp- they crunch under your feet, and of course, you can bake things like crisps without your face melting off.
It’s nice to be able to put the oven on & have the windows open… instead of cranking the A/C higher to compensate.
Well, here in New York, anyway.
And it’s about time. I shouldn’t really complain: we didn’t have ONE day over 90° in August this year, and September was relatively pleasant. A bit humid & muggy at times, but all in all it was mostly very cool, sunny days & nice breezes (and some positively cold evenings). October started off HORRIBLE with 86° weather & humidity like crazy, but it evened out into nicer “fall like” temperatures. And lately it’s been really nice… not too cold, sunny, and… wait for it… crisp. I have to say it always dismays me when the weather skips past fall & goes right from sweltering to freezing. Ya gotta give me a little crisp fall weather, Mama Nature!
I say that knowing tonight it’s supposed to dip down to 37 degrees.
Anyway, can we talk about “crisps”? No, not the U.K. version of a crisp. The baked, dessert-y, fruity, sugary cobbler-like version.