Autumn remains delightful, if you avert your eyes from the nation’s capital.

I’ve been mixing things up a bit. For openers: riding my way through The Fleet. Six different bikes in a week, including the Rivendell Sam Hillborne, pictured Saturday on the Paseo de las Montañas Trail.

I’m also riding different routes, or old ones backasswards. More dirt, with the mango Steelman Eurocross yesterday and the red one today. Yeah, I know, embarrassment of riches and all that.

Off the bike, I’ve been revisiting neglected recipes, like pasta al cavolfiore from the “Moosewood Cookbook.” You want to add maybe a half teaspoon of a good ground red chile to the tomato puree for that one.

Another old fave — a conventional eggs-and-taters breakfast, generally reserved for Sunday — makes a nice change from the boring old oatmeal or yogurt. For Monday’s lunch, I’ll scramble a couple more eggs and dump them, any leftover spuds, a small handful of arugula, a scattering of diced tomato, and a sprinkle of sharpish cheddar, atop warm flour tortillas. Fold and eat.

If the spuds didn’t survive Sunday maybe I’ll whip up the makings for a classic tuna salad sammich a la Craig Claiborne. I leave out the red onions because Herself hates uncooked onions, and the capers because I hate capers. Instead I add some chopped bread-and-butter pickle chips, because we can both agree on those. Haven’t added any minced jalapeño yet, but I can see it happening. Possibly tomorrow. You can’t stop me!

Rooting through my recipe binder the other day I stumbled across one I’d gone to the trouble of printing, but couldn’t recall ever actually cooking. It’s a Greek stew, from Sarah DiGregorio, and once I started putting it together it came back to me. Why did I only cook it the one time? Very easy, very good, even better the next day, and nicely suited to the cooler weather.

But then, the basic posole I’m making as we speak is even easier, and like Sarah’s stew, improves with age. It takes about five minutes of prep and two hours of simmering. Even the Irish can manage it.

Meanwhile, I’m leaving our Halloween lights up for Thanksgiving. Take that, turkeys!