Comfort foods are in, kids. Like roasted butternut squash–simple, with olive oil, pepper, and salt.
It’s officially that time of year. Roasting things. Baking things. Cooking things slowly, and for a long time.
It’s finally starting to feel like autumn here in Boston. And the leaves are producing some brilliant color this year.
Nothing better in fall than cheesy, rich soup. As that cold weather hits, its a staple of my home cooking. I don’t much follow a recipe; just make a roux, add things like broth, cream, carrots, onions and any vegetable that holds up to all that delicious richness.
It’s here. And once I’m resigned that summer is indeed over, I love everything about fall. Plenty of warm days and chilly nights. And delicious foods and pumpkins and feed stores and fairs.
The last vestiges of fall before we head into winter. Pennies, sweaters, and mums, naturally.
It’s a beautiful thing, isn’t it? The color is out of this world. Here’s what a tree in my yard produced this past weekend.