Fall is in the air…it’s cooler outside, the halloween candy is on display in stores, we’ve started using the blankets on our bed again and bloggers such as Caitlin are starting to say things like “Guess it’s officially Fall because I’m drinking Pumpkin Spice Lattes like it’s my job and craving hot oatmeal.”
I know, I was really excited about summer, but I think I like autumn ever better. I love the weather, the colors, the food, going back to school, and the fact that my birthday is at the end of the month. Last year, I was so excited about fall flavors that I went absolutely pumpkin crazy. I’ll probably make some pumpkin recipes this year, but don’t expect the pumpkin obsession that was last fall. I think I’m still recovering.
Anyway, it seems like all anyone can talk about is fall foods and flavors.
Poor Rachel lamented the fact that she’s now living in Texas, where it’s looking much less like fall–and she’s tired of listening to us rant about pumpkin spice lattes. I don’t think I could live somewhere that doesn’t have leaves changing colors in September. Just like I can’t imagine skipping my annual pumpkin spice latte.
This fall menu from “Rhodey Girl” Sabrina makes me want to have a dinner party (actually, I’ve wanted to have a dinner party since she spoke about entertaining at HLS, but that’s another story). Butternut squash lasagna? Yes, please.
Speaking of butternut squash (I am so ready for fall squash!), the final installment of The Simple Dollar’s summer meal series is Butternut Squash and Carrots with Coconut Milk and Curry. That may actually go on this week’s menu, seeing as I haven’t planned anything yet.
Usually my menu gets planned on Friday or Saturday. This week, that didn’t happen because I spent the better part of the weekend canning summer’s bounty, because soon fall will be in full swing and summer produce will be no more. Details on my first canning adventures to come, stay tuned.
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