I’ve said it before, but it bears repeating–I LOVE this time of year. The sun is still shining brightly most days, but it’s cooler, and getting crisp of a morning.
I’m inundated with garden vegetables–the tomatoes are ripening and I’ve cornered the market on squash. I made a wonderful dinner last night–spaghetti squash, an adaption of an old Weight Watchers recipe Debbie Macomber and I both loved. I speared a small squash with a meat fork, to vent, and baked it for an hour at 375 degrees. While it was cooling off, I chopped onions and cooked them in olive… Read More »