We are still having warm weather, but the nights are getting cool, and at this time of year it tends to swing between extremes. Yesterday was the pool, today was a chenille sweater. I'm not really in a hurry for winter, but I'm ready to say goodbye to summer.
I'm open to trying different looks, because who knows? I might find something I never thought I'd like.
Speaking of my spine. I needed to get a photograph taken for my new passport, so I went over to the Walgreens across the street. Two different people tried, ad failed to get a photograph with my shoulders somewhat aligned for the headshot. Eventually, I told them to give up and I'd go to a proper photographer that can better deal with it than the corner drugstore. It was frustrating because their digital camera and software assumes a certain degree of symmetry that just wasn't going to work. I can't be the only person with scoliosis that's ever needed a passport photo, but I guess the last time I had one in 2002 it was on film, not a digital print. I'm going to hope the photographer has better luck. I'm not going anywhere, but with Dan headed to France in June (hopefully) and then (hopefully) off to University in Belgium the following year, it made sense for me to update my passport just in case, god forbid, something were to happen and I needed to go there.
Beistle pumpkins for .49 cents and they were exactly the sort of thing I wanted. We have some very religious neighbours that get freaked out by the scary stuff. Knowing that, I avoid the really gruesome zombie sort of decorations in favour of cute.
This is a vegetable "kugel" or pudding. Typically, it would be made with potatoes, but I used carrots and shredded green and yellow zucchini/courgettes to great effect. The grated onion gives it a nice rich flavour.
A whole chicken is much more economical than cut-up parts and I don't mind roasting one. There's not much to it once it goes in the oven. This was a new recipe that had it baked slowly and basted with a combination of equal parts red wine and balsamic vinegar. There's rosemary stuffed beneath the skin, and the bird baked atop a pile of chopped onions that later went into a sauce. It looks so impressive but other than occasional basting, there's really not much to it. If you want to impress people with your cooking (while not doing much cooking) a roast chicken is a good way to go. Unless you're vegetarian. Baked tofu would probably be great with the wine and vinegar combo.