Cool-weather foods come a little too soon

I picked the wrong week to start my fall cooking.

Every year around this time, I’m eager to return to some of the cooler-weather dishes we love throughout winter. We rely on grilled foods, pasta dishes, salads and simple meals in the summer when I don’t feel like spending a lot of time in a hot kitchen and no one seems to be as hungry.

In spring, I can’t wait to start making those foods once again, but by the end of August I’m eager to return to some of our favorite soups, casseroles and heavier dishes.

But it looks like I started a week or two too early. With the heat we had this week, relying on my oven for so much of the cooking was not such a good idea.

We have been eating well, though, with meatloaf and mashed potatoes, pumpkin bars, zucchini bread, spaghetti and more.

Now I just don’t know what to do about next week: What are we going to have summer or fall?



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