October is like the perfect month for cooking. The weather is crisp but not frigid and it is energizing as your natural instincts are telling you to start storing fat for the winter. Unfortunately we also have Thanksgiving and Christmas coming up (two of the greatest food-related holidays in my world) and everyone is already thinking about all the weight they will gain from that.
I’ve also noticed that people seem to be going a little pumpkin crazy. It’s cool but there is such a thing as single-ingredient-OVERLOAD and a little goes a long way with things like squash and pumpkin. Yes, it’s healthy. Yes, it’s pretty. But no I do not want pumpkin spice lattes with my pumpkin bread after a pumpkin soup and squash ravioli lunch. And I definitely don’t need to be preparing my pumpkin donuts for the morning after all that. I’m gonna turn orange!
But without further ado, here is October’s menu: