Seasons’ change



Commentary by Joe Drozda and Bob Bley

“O hushed October morning mild, Thy leaves have ripened to the fall;

Tomorrow’s wind, if it be wild, Should waste them all.”

This is Robert Frost’s opening of a poem about the peace and pleasure of October. He writes about how we are beguiled. Defined, this can mean “to cause time to pass pleasantly.”

And for anyone traveling to a football game there is no secret that the season has changed. The lush wet summer green leaves have turned brown. The harvesting machines bring in corn and beans and farmers are cutting hay. The mornings and evenings are cool while the days are mild and warm. The trees are beautiful, making the drive to the game more enjoyable. Some families are even stopping at roadside stands to buy apples, cider and pumpkins on their way home from the game. There is a smell of burning leaves in the air.

If we give an exam to tailgaters about why they love the fall, they will check the box for “all of the above.” Here are the top six reasons why tailgaters love the fall season:

  • Better weather: not too hot or too cold.
  • Better clothes: soft sweaters in bright school colors.
  • Better food: menu isn’t limited by hot- or cold-weather foods.
  • Better views: most colorful season in which to drive.
  • Better people: the beguiled mood of fans is more congenial
  • All of the above.

Keeping with the season, here is a great seasonal recipe to give you pleasure. This apple crisp recipe is a delicious way to use fresh apples in the fall.

Apple crisp


8 to 10 apples

2 cups flour

1 cup white sugar

1 1/4 cups rolled oats

1 1/4 cups brown sugar

3 teaspoons cinnamon

1 1/4 cups butter


In a large bowl mix together the flour, sugar, butter, oatmeal, 1 cup of brown sugar and 2 teaspoons of cinnamon. Mix everything together using your hands until it’s turned into small pebble-sized clumps of dough. Peel and core the apples, slicing them into thin strips. Once you have enough to fill a 9 x 13 glass pan to just under the rim, mix the apples with 1 teaspoon of cinnamon and the remaining 1/4 cup of brown sugar. After you’ve mixed the apples and brown sugar together, spread the flour mixture over the top, making sure to smooth it evenly across the entire pan. Bake in a 350 oven for 50 to 60 minutes or until the crisp mixture turns a nice golden brown and the apples have lost their crispness but still have some body. Refrigerate overnight. Then cut into manageable size pieces. Place these into a plastic sealable 9 x 13 container (the kind that can be burped).

This crisp is delicious on its own, served with whipped cream, or if you want to have some dry ice in your cooler, with ice cream.