Fall

Fall has finally arrived in sunny Los Angeles and it’s that slight chill in the air that makes me yearn for warm soups, one pot stews, and hearty pasta dishes. One night a week pasta is on the menu and it was this dish that my eldest son chose for his week night pick. All three of my boys are “required” to pick a meal each week and it is their job to help me prep and cook the entire thing(those that don’t cook are on clean up duty). Eli, being 15, is pretty darn good with the knife and watching him dice the vegetables was a proud moment.

What I love most about this dish is that it has all the elements of a traditional bolognese without the addition of any form of meat. The lentils become the heart of the dish, coupled with spinach for your greens, and Parmesan for your milk, it’s one of those one pot dishes that’s covered all of our four basic food groups. Served with a crusty baguette, a glass of wine (for the adults) and a little something special for dessert, no one walks away from the table hungry or complaining.

Steak and Mushrooms…Yum.

Like Batman and Robin, Lucy and Ethel, Mr. Roarke and Tattoo, they were perfect together….with meat being the star and the mushrooms happy to play sidekick.

But not anymore.

By having some fun with the fungi, trying different cooking methods and flavor combinations, you can now give mushrooms the starring role.

Serving your steak as a side may bruise its ego a bit, but the only loss you’ll experience will be in your weight!

Try to use a mix of mushrooms if you can– some wild, some domestic– the different tastes and textures really stand out in this simple preparation.

This past weekend at the BlogHer Conference, I was on a panel entitled, "The Meaning of Identity and The Value of Voice in a Crowded Foodblogging World." I shared the stage with three lovely and talented food bloggers: Dianne of Will Write For Food, Garrett of Vanilla Garlic, and Ree of Pioneer Woman.

When asked to identify "voice," we all agreed: Voice is an expression of you – your personality, your beliefs, your attitudes, your quirks, etc. My post today is a perfect illustration of that.

Every time I get dressed to go out, I try on at least two, sometimes three different outfits. Even if the first outfit is ideal for the occasion, I feel compelled to try on at least one another. What if I don't like the way that dress looks when I put it on? What if I'm cold in a sleeveless top? What if? What if? What if?

When you grow up in Rhode Island, you just can't comprehend 90 degree temperatures in October. While San Diego enjoys nearly perfect 70 degree weather year round, its hottest days are often in October, when dry desert air blows westward and bakes us like cookies in a convection oven.

No, no, no. October should be pumpkins, apples, and 60 degree days with a crisp breeze and clear blue skies set against brilliant orange, yellow, and red trees.

I decided to take the weather into my own hands. I cranked up the AC to 61 degrees, turned on the oven, and made Pumpkin Spice Cookies. Once the smell of pumpkins hit my frigidly cold condo, it was instant New England here in SoCal.

That is, until I went to shoot the pics on my deck and searing hot, dry air hit me in the face (thankfully I was wearing a tank top under my fleece). When I finished, I came back inside my frosty air-conditioned room, lit a Macintosh Apple scented Yankee Candle, and enjoyed a cookie with a cup of Chai tea.

No matter what your weather is, I'd suggest baking a batch of these big, soft, cakey cookies. Each bite is laced with ginger, cinnamon, and nutmeg and studded with cranberries, raisins, and pecans, which is exactly what October should taste like.