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bacon, balsamic vinegar, béchamel sauce, bleu cheese, butternut squash, garlic, maple syrup, pasta, sage, shallots
It’s autumn in New England. Okay, so it’s autumn everywhere, but New England autumns are a Currier & Ives-type of beautiful. This is The Goddess’s time of year. There’s that little nip in the air, but no frost on the shrinking, post-Halloween pumpkins just yet. The flavors of fall are big, bold flavors. This sauce is a perfect mid-week sauce, but why wait? Continue reading
It’s that time of year, when the garden’s abundance is at its pinnacle and the summer heat is beyond The Goddess’s tolerance. But, you still want to eat. This is the perfect meal to be the heat and use some of those veggies—cucumbers, radishes, onions, zucchini, corn and of course, tomatoes, tomatoes, tomatoes! 
I do love to read The New York Times (NYT). And don’t get me started on their Sunday crossword. The Eldest Progeny and I tend to share that joy whenever he’s around, but every other Sunday, it’s mine. All mine. 
Ah, leftovers…The Goddess loves leftovers. I think she’s mentioned that before, you know, twenty or thirty times, at least. Here, 
