Fall

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.

Thank you, California, this has been an incredible year for artichokes.  I had the biggest, meatiest, tastiest one of my life last spring, and the new autumn crop is beautiful too.  But the range in pricing is stunning.  All pictures were taken in Los Angeles during the weekend of September 28:

$4.99 each at Gelson’s.  No way.

Pears have a special place in my childhood. When I was a kid, my family would pick pears from the trees in my aunt and uncle's backyard. They always had more pears than they knew what to do with. My aunt made pear sauce, much like apple sauce, and my mom would can the pears to be eaten as compote. We would also eat them raw, when their so sweet, juicy, and buttery. I love them that way, but often enough the ones you buy in the market are not the best to eat out of hand. That's when I like to poach pears to create a unique dessert.

Poaching pears in red wine turns them into glowing red jewels with tender and succulent flesh, flavored by the spiced poaching liquid. Spices such as cinnamon, nutmeg, cloves, cardamom, or star anise can be added for exotic flavor. Citrus rind or tea leaves, like Earl Grey, also add flavor. The composition is up to you but the cooking method is simple. Once the pears are cooked, the poaching liquid can be reduced to create a syrup. Serve the pears with the reduction sauce and a dollop of crème fraîche for a very elegant dessert that would make a lovely ending to any dinner party.

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?