Autumn Noshing

1) A picked purple pepper from the farmers market
2) One of my four variations of Challah made at my Zing! Bake class
3) Sweet potato soup with sriracha, crispy black lentils, yogurt and cilantro

I've found myself naturally flowing into autumn's produce with unexpected ease.  I say unexpected because I usually have a needy clingy attachment to summer's beautiful produce.  I can relate this to the bigger picture by noting that my transition back into work/the school year has been easier than I anticipated.  Something about the actual change of the season: leaf colors turning from green to yellow, cooler evenings with candles lit, trips to the cider mill, etc help you along. 

Also, wanted to include a picture of my well stocked fridge.  I was busy the first few weeks stocking up my larder for the nights that I didn't feel like cooking:

+ Frozen burritos made out of farmers market veggies, Spanish rice, chicken and beans.  I often grab for a healthy lunch at work.
+ Vegan chili and Roasted Tomato + White Bean Beef chili
+ Sweet potato soup
+ 5 ends of Challah
+ Bananas for banana bread and breakfast cookies
+ homemade cookie dough

Goodbye Apt #208

We will miss you.