Autumn Food.
Here is Martha Rose Shulman’s recipe for Braised Red Cabbage and Apples from the NYTimes



Autumn Food.
Here is Martha Rose Shulman’s recipe for Braised Red Cabbage and Apples from the NYTimes













Supporting local small businesses.
This afternoon Pittsburgh Street Pizza was set up in front of McWalker Yarns on Grant Avenue, Millvale PA. (If you’re not local you can still order yarn online but not the pizza 🥲)


And I didn’t even know what a ROCCBOX Oven was until this afternoon.
“The restaurant-grade portable pizza oven. Dual fuel, fire up with the convenience of gas or discover the flavor of wood for the ultimate pizza experience”
A friend brought over this warm treat of Pear Apple Crisp on Sunday afternoon. She was going to come over Monday morning to sew but then the Crisp would no longer be crisp but soggy.
The flavors of fall, cinnamon and ginger. I took it out on the front porch.
Added some vanilla ice cream on the warm fruit. I saved a little for Steve to enjoy later.
What an unexpected and delicious treat.




Mustard. A condiment found on the door of many a fridge.
Did you know there is a National mustard museum?
The museum is located in Middleton, Wisconsin and ooops I missed National Mustard Day this past August 6th.
If you’re YES to eating mustard, which type? And What do you put it on or in? It seems like something you don’t eat by itself.
I have 3 kinds in my refrigerator. Yellow, brown and Dijon.


Roasted mushroom ravioli – From Leonard Labriola’s Italian Store on Freeport Road.
I boiled it in salted water first. Seven minutes maybe. Drained. Sautéed in pan with chopped portabellas cooked in olive oil and a bit of butter and garlic.

Garlic, onions in olive oil, cabbage, carrots, celery, spinach, zucchini, tomatoes, and white beans. Even better day two. Add some Parmesan.

Complete with strand of nose hair peeking out from his snout?
I was making minestrone for the family.
This little potato caught my eye. Smiled at me.


Thanks David.

