So I admit it. I’m a little late with this post. I should have slapped this puppy up the second the calendar flipped from August to September. Alas. However, we have a month of Thanksgiving goodness ahead of us and, therefore, at least another genuine month of pumpkin goodness. So let’s make it a great 4 weeks and step up our pumpkin game with some fresh, homemade pumpkin puree. Don’t get me wrong, the canned stuff is pretty good and I use it all the time. However, sometimes I just feel like upping the ante and making my puree from scratch. And what better time to do that than Thanksgiving – that joyous time when the entire family comes together

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As you may have noticed, when I was younger, there was a lot of food I refused to recognize as such. Olives were among these “foods.” I couldn’t stand them. Then, later in life, I realized that my earlier prejudice was  born out of the fact that I had only been exposed to pre-sliced, canned, black olives. Now, these are fine if you want to grind them up as a component of a dip or marinade, but alone they are pretty gross. As I’ve discovered, the quality of the olives matters a great deal. Good olives are fruity, briny, rich and sweet, all in one. They are delicious.


  It has come to my attention that I bake a lot. Seriously, I’ve been put on restriction at work as to how often I’m allowed to bring baked goods in to work. So I’ve resolved to try and do more cooking (as opposed to baking). In particular, I’m making an effort to cook more vegetables and other bits of healthy matter. As part of my new initiative, I decided to cook up some cauliflower. Mmmmmm. Roasted cauliflower.


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