Seasonal

This weekend's cooking has been pleasingly seasonal.

Here's cranberry-walnut bread, which I made for a visit from my friend Gail.

Cranberries always seem so pretty and cheerful, don't they?

And here's an arugula-spinach salad with prosciutto, roasted butternut squash, walnuts, goat cheese, and a sherry vinaigrette.

And thanks to a generous gift of dill from my friend Tim, here are some feta-dill biscuits. 

More Autumn

It's chilly, suddenly. Here's some food to go with the season.

First, macaroni and cheese. The recipe comes from Leite's Culinaria.

That was Saturday. On Sunday I made these scones. Scottish, the recipe said, because of the oats. Christmas, it said, because, I assume, of the cranberries. At first I wasn't so impressed, but later... I thought they were very good.

Finally, here's one of "my" fawns, looking all grown-up.

October, Sunday, Sewing

It's been unseasonably warm and the leaves seem to have skipped ahead, dropping everywhere with only ok color. Sigh.

And I've skipped ahead too, it seems, baking what I think of as a winter bread: Irish soda bread, one of my favorites. I've posted it here before, probably, but it's especially pretty this time.

For dinner: filet with some mushrooms, lovely baby kale with grilled figs and goat cheese with cranberries, asparagus:

And, sewing. Project #1: placemats. Very satisfying, just like cooking. A tangible result.

So happy it's Friday....

At the insistence of my student and friend Hannah, I'm posting this pic, which she Instagrammed, of a cranberry coffeecake I made. Alas, fresh cranberries are not yet in the store, but dried ones worked out fine. The recipe is from Two Peas and their Pod. Lots of theirs are good.