New recipe, October 20, 2021

Bacon Leek and Pear Skillet Pizza from the November 2021 Eating Well. No bacon so we used mild Italian sausage. No Monterey Jack so we used mozzarella. You get it, more of a riff than a recipe, but still tasty. As made we give this a 4. The spiciness of the sausage overwhelms the pear (the last of our harvest!!) a bit. We bet this would have been even better with bacon!

New recipe, October 19, 2021

Doesn't that look good? Another rotisserie chicken recipe, Creamy Piquillo Pepper and Chickpea Soup with Chicken from the October 2012 Food and Wine. It is even better than it looks. Great flavors, from blended peppers and hummus with broth, and quick and simple to make. We give this a 4.

New recipe, October 18, 2021

Leftover Blue Cheese Chicken Salad Sandwich from the September 2013 Food and Wine. This is in the simple rotisserie chicken recipe category. Simple but still very tasty. The blue cheese is a great touch in this. I think a bit of tarragon could send it over the top. We give it a 4 as made.

New recipe, October 17, 2021

Easy Zucchini Cakes from Plant Based Cooking. We had a couple enormous zucchini sneak in while we were on vacation, so we needed something that could make use of oversized zucchini. This meets the requirement, and tastes very good. We give it a 4. The recipe calls for a mango salsa, but we have lots of apples so we made an apple salsa.

New recipe, October16, 2021

Sheet Pan Shrimp Gratin from NYT Cooking. Does this sound odd? It is a wonderful combination of flavors, we give this a 5.

New recipe, October 15, 2021

Orecchiette with Butternut Squash Cinnamon and Mint from the September 2014 Food and Wine. Squash and mint from the garden! The interplay between these flavors is a wonder, we give this a 5!

New recipe, October 14, 2021

Tonight we celebrated A Taste for Life with Project Angel Heart, so the new recipe is the Vodka Southside, from Tito's Vodka and Project Angel Heart. Very good, we give this a 4.

New recipe, October 13, 2021

Porchetta Pork Chop from NYT Cooking. The herbs that are stuffed into the chop make this dish. We give this a 5.

New recipe, October 12, 2021

Ricotta and Pine Nut Salad from NYT Cooking. Another winning recipe, simple ingredients but they go together so well! This gets a 5.

New recipe, October 11, 2021

Cauliflower Piccata from NYT Cooking. This is another stunning dish, we give this a 5.

New recipe, October 10, 2021

Mushroom Chicharron Tacos from NYT Cooking. Sound odd? This is fabulous, we give this a 5!

New recipe, October 9, 2021

The Per Se cocktail from NYT Cooking. Not a great photo, but this was really quite good. We give it a 4.

New recipe, October 8, 2021

An Adaptable Cosmopolitan from NYT Cooking. A pleasant cocktail, we give it a 4. It isn't red because our cranberry juice cocktail was old and lost it's red!

New recipe, October 7, 2021

The Mona Lisa from NYT Cooking. Very good. We give it a 4. I might reduce the simple syrup a bit, but Carl liked it as is.

New recipe, October 6, 2021

The Atomic Cocktail from NYT Cooking. Continuing the vodka cocktail theme during this vacation week. You know the vacation is good when you are not sure which day of the week it is! This is an elegant blend of spirits. We give this a 4.

New recipe, October 5, 2021

Madame Almack's Cocktail from NYT Cooking. This is very nice. We give it a 4.

New recipe, October 4, 2021

Another vodka cocktail-Tears of the Prophet from NYT Cooking. A nice drink, a bit less complex that yesterday. We give this a 3.

New recipe, October 3, 2021

This is a vodka cocktail week. This is The Stray Dog from NYT Cooking. This has a nice combination of flavors. We give this a 4.

New recipe, October 2, 2021

Bok Choy Hearts and Flowers Stir Fried with Black Mushroom from Asian Ingredients by Bruce Cost. Elegant and very tasty. We give this a 4.

New recipe, October 1, 2021

Concord Grape Martini from chowhound.com. This highlights the concord flavor but blends it into a whole drink with orange bitters. Very good! We give this a 4.