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