Pumpkin, part 2, which is fancier

It's hard to photograph a sauce, but this one, despite the lackluster pics, was amazing. Pumpkin and kale.

And then finished with toasted hazelnuts and chèvre.

And I tried a new multi-grain bread: AP-flour, white whole wheat, rye, cornmeal, oats, sunflower seeds. Ridiculously easy. Also really pleasing. 

I served the pasta with a side of asparagus. It looked pretty, as asparagus nearly always does.

And the bread...

Finally, a little candlescape, shades of the season.

Pumpkin, part 1

Saturday was WVU football and pumpkin scones, KAF recipe. With white chocolate and cappuccino chips. Super delicious.

Cooking and baking are very satisfying,

I find.

Last week I made a lovely Swedish almond cake for a meeting at work. The second pic shows a piece on a plate on my desk. You can just see the mess.

Next up, something very healthy: tuna + butter beans (my new favorites) + spinach + asparagus + red onion + tomatoes. Here it is in stages:

Today I made two loaves of the white whole wheat bread. Slightly different sizes, you'll note, because the pans were different. Anyway: one loaf to eat, one to freeze. 

Finally, tonight's dinner: spinach salad with dried cherries, feta, and pecans; orzo salad with sautéed onions, dates, spinach and parmesan; and a very nice pumpkin soup. I used the Mayo Clinic recipe, so, yes, very healthy, though I cooked the onions in olive oil. Also, I added some curry to cut any sweetness.