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Don’t literally fall into your food please, that’s just messy. But I always have this sense that I’m giving into the warmth of the season….when I’m finally able to let go of the fleeting warm days of early Fall – when the sun hits my face on  Sunday morning. At some point, I embrace the change and fire up my back stock of memorized recipes and improvised scratch dishes that fill up my fridge even if there’s no one to eat it all.

Poached red pears awaiting their marching orders.

Poached red pears awaiting their marching orders.

I have been busy busy with some large things lately – some fun, some challenging and some just plain old life. I’m sure you can relate, no? But I wanted to share some Fall food pictures I’ve taken when I had the whim, so here goes:

Home made chicken and wild rice soup

Home made chicken and wild rice soup

This fun little treat used up ALL the leftovers from a roasted chicken I had done earlier in the week (see below). I removed all the extra meat that hadn’t been devoured in the original meal, and set it aside. Then when I had time, I boiled the carcass – skin bits and all – to make a luscious chicken stock that I let sit over night before adding three kinds of wild rice, the leftover chicken and some veggies to last me 6 meals (including two other mouths). This was hands down the best soup I’ve made in at least a year. It was definitely the stock that made it so….homemade is the only way to go, and if you can, let yourself have the fat in the stock.

Whole roasted chicken with lemon and onions

Whole roasted chicken with lemon and onions

Could this have been photographed better? Hell yes. Could it have tasted better? Hell no.

I know you can see all the lame, nasty, kitchen behind the scenes aspects of this dish, but honestly, this is how it comes out, and it still looks freaking delicious. I think this was about 7.5lbs or so. It is one of the easiest things to cook because you just throw it in the oven. And yes, I used tin foil to hold the legs together instead of twine. And I even HAD twine in the house, but I didn’t want to get the step ladder out to reach it – it was above the fridge in the way back cabinet, behind the Moscow Mule mugs and I wasn’t into it. So I improvised. It tasted just as good with my ghetto technique.

Filet Mignon with Caramelized Jack Mushrooms and hericot vert with dill vinaigrette.

Filet Mignon with Caramelized Jack Mushrooms and haricot vert with dill vinaigrette.

Can you say YUM!? You should have seen the inside – bright pink, tender, with dripping compound herb butter I made myself. INCREDIBLE! You wanna know why I made this dish? Stick around for a full post on it!

What will you make for dinner tonight? Have you busted out the slow cooker yet? Do tell!

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