BOUNTY ON A PLATE
Thoughts of New York autumn's lead to apple orchards around every bend, burnt orange leaves on the mucky ground, and cold nights spent drowned in ancient family blankets. This past weekend, my boyfriend and I made the long journey to one of our favorite places; New York ski country. Ski country is nestled in the Appalachian Mountains about an hour south of Buffalo. The drive is humbling with small beauty marks waiting to be discovered everywhere.
HARVEST HORS D'OEUVRES
When autumn and winter hits, we seem to lose the desire to cook with farm fresh ingredients. One of my dreams as a young chef, was to be able to host dinner parties with friends with the most elegant food to join us. With these three starter recipes, I wanted showcase all that autumn has to offer in its harvest in that dinner party setting. The three recipes make enough for 20 guests. This menu consists of several ingredients that we associate with the seasonal change and some that may surprise you.
MEDITERRANEAN MEMORIES
Mediterranean food holds a romantic spot in my heart, especially as autumn crawls back into my life. Every year for the last fifteen years of my life, September has sparked a near beginning in the fire of my life, heart, and head. It's astonishing to realize that this is my first September when I don't have to get up at 6am to rush to the bus and see if the bus driver may or may not drive by me on a frigid morning or casually stroll in five minutes late to my horrible college math class spilling coffee every second down the stairs.
