Bring on the Fall Recharge

I’d say mid-October is just about the perfect time for the final warm weekend before dipping into the cool fall weather. Leaves are falling and mornings are crisp, so I hate to break it to those squeezing out the final days of warmth, but fall has fully arrived. Grab your apples, pick your pumpkins, I’m calling for a fall recharge.

“Recharge” is probably just my own way of telling myself to stop squeezing so many plans all into each week. That’s natural for this time while we can all still get outside almost as much as possible and more people are around following the busy summer.

Someday I’ll get comfortable simplifying things, but from last weekend’s baking I’m going right into a cookout with friends and family this weekend. The fun ain’t stopping and a whole different type of food lies ahead.

Cookouts from years past would involve mornings that start at 2:30 a.m. keeping fire alive for the brisket into the rest of the meats. I think in our old age, we are holding that plan for a later time.

What’s Cookin’

Who knew I was capable of meal prep for the most of the rest of the week. Tonight’s roasted chicken and vegetable bowl should take me through most of the work week. I know, not as exciting as a good fall recipe, but I’m impressed that my oven still has some legs after the early, long Sunday morning.

Here are a few fun recipe ideas that I’ve saved lately that balance the scaries of turning on the heat for the first time:

Homemade Pierogis

National Pierogi Day was last week, and after eating at Little Walter’s a few months ago, I can’t escape the craving. This King Arthur recipe caught my eye, though I’m sure there are plenty of experts with family recipes of all sorts of pierogis. (Please share!)

Brothy Roast Squash & Pasta With Greens

The change from September to October brings on sniffle season. Whether that’s from allergies or getting sick, it’s nice to have the “make this when you’re sick” recipes like this one. And as someone who has difficulty cutting a recipe in half for whatever reason, these are normally pretty adjustable OR freeze very well for when you don’t want to think about making a full meal.

One-Pan Gnocchi With Chorizo & Artichokes

Ah, yes, the “one-pan” buzz word for weeknight meals. This Food52 recipe keeps it simple with a few different flavors than the normal simple rotation of chicken thighs, turkey meatballs, sausage.

Highlights: Baked Goods for Good

I have to share a quick rundown from this weekend’s bakes and overall donation to World Central Kitchen’s hurricane relief efforts.

First off: a huge appreciation for all those who donated, whether you could get the treats or not. This far exceeded my expectations going into it, and I’m grateful to share my food for a good cause. Plus a lot of learning along the way mixed with happy folks who got to enjoy the goods.

The final donation amount to WCK was $815.

Very thankful for everyone’s support in this. Can’t say that enough. Excited to have that process down, especially for a good cause. Lots of good learnings to bring into the holiday season. More to come. 👀

Cheers 🤘