Then, there is the produce: pumpkins and gourds and squash (though pumpkins are in the squash family). Again, amazing colors. And unthinkable shapes, like the turban squash and the goose-neck gourds.
In the midst of this, the temperature drop and it's time to make some feel-good food. We got going this week...
First came the pumpkin soup. We got a late start cutting open the Long Island Cheese pumpkin - getting out the insides always takes longer than I think it will. But, it's still so much fun.
While we waited for the soup to cook - in the oven in the pumpkin - I made something I haven't eaten in years: an open-face cheese sandwich. The main reason I haven't eaten this is because I stopped eating cheese about six years ago and then totally gave up dairy two years ago. But, I have discovered that I can enjoy raw sheep's milk cheddar cheese once in a while and still feel fine.
So, I sliced some up, spread some Smart Blend Light on Udi's gluten-free bread, topped it with the cheese and popped these puppies in the toaster oven (also a new thing for us). VOILA, comfort on a plate. It reminded me of when I was much younger. Both my mom and grandma used to make these for us. Mine tasted just a good, too.
The last good thing actually came the day before. Hardware. Installed on our cabinetry. Well, all but eight knobs. But, still, a really good thing.
(In case you're wondering, the kitchen project is on day 110. Yes, really. Maybe next week will be the week. I can only hope, but I never hold my breath.)