Eating

It doesn't take a miracle to pop a just-baked loaf of bread out of your oven and onto your table every day. Just takes some patience. Five minutes of preparation plus 30 waiting for it to bake. And cool down before you slice this great looking, great smelling, great tasting bread.

They're digging them at farms everywhere and selling them - cheap - at markets everywhere. You don't want to eat them raw, but they have such great flavor - and so much of it - you really don't have to do much to get delicious, nutritious results. Save money. Save a life.

They look great. They smell great. They taste great. They're like bite-size pumpkin pies on a stick, only better. No soggy pie crust and no gelatinous filling. A small random sample of adults love them. But only tomorrow - and the kids - will decide: trick or treat.

Surprise your pumpkin: don't carve it, curry it. Less than a dollar for the baby pumpkins I used for two big servings. Less than 50 cents worth of spices. Delicious. And the entire apartment smelled like an exotic spice market (and I mean that in a really good way) for hours.

A killer loaf of bread. In your own oven. Without kneading dough. Really. No kneading. Almost no work at all. Add some water to bread flour, salt and yeast, stir for 30 seconds, wait for 18 hours. Truly a Better Cheaper Slower bread.

When my CSA farm share came with a bunch of truly beautiful looking poblano peppers, the ones grown to become chili rellenos - I knew what the leftover polenta, acorn squash and salsa verde were meant for.

During the 1930s Weston Price, a dentist, traveled the world looking for the key to dental health. Looking for people with good teeth. He found them here, there and everywhere. Well, there and everywhere - but not here. Not anywhere that people ate highly refined and processed "modern" foods.

I was contemplating a beautiful Acorn Squash yesterday. I can't honestly say this dark green and bright orange thing spoke to me, but I had a feeling it might make a great savory pancake. It did. It's a hard squash, but there's an easy way to soften it up and make a seasonally tasty, beautiful and cheap meal with it.

I really enjoy looking at them, but it's time to start eating them. Frequently. winter squash are ripe, seasonal and cheap everywhere. Can't just keep roasting and baking them, so I just made some squash chips.

Welcome, graduates of Pizza 101. You've made your own dough, you've rolled out your crusts with a rolling pin and ... you're beginning to feel, like, one with your dough. It's time to put away the pin and learn to spin.