Greens Water

 

A favorite sign of autumn is spotting these quirky green gourds at farm stands and supermarkets. Known as gooseneck or swan gourds, they grow into wonderfully crooked shapes that spark imagination. Where I grew up, neighbors would turn them into decorative geese, or other creatures, painting faces with dots for eyes, adding ribbons, bonnets, or little hats.  As porch displays, they were usually a part of a cornucopia, throughout the fall. Every gourd was different, making each creation completely unique, like their fellow pumpkin creations. The charm is the creativity involved. The top of the long-curved neck becomes the goose's head, while the round body provides the perfect canvas for painting and decorating. Some people keep their designs simple, while others create elaborate wardrobes for every season and holiday. Perhaps, before mass-produced decorations, people who worked in farming often looked to nature for inspiration, transforming the harvest into something playful and ...

Greens Waters' ethos is simple: avoid a morbid Girl Dinner and get something nutritious and satisfying on the table faster than DoorDash can deliver it. Rice and seasoning packets are part of the strategy when you know how to elevate them. We're not using the seasoning that comes with the rice mix or we use very little of that salt bomb. Save it for another day. Stir it into plain yogurt for a quick dip, mix it into a soup, or use it to season roasted vegetables. The rice itself is the shortcut ingredient. There is no boiling involved. We're going risotto-style. Preheat the oven to 350 degrees. Open the box and separate the rice packet from the seasoning packet. Set the seasoning aside. In a large oven-safe skillet or Dutch oven, heat a generous splash of olive oil over medium heat. Add one sliced shallot or half a chopped onion and cook until softened, about three to four minutes. Add the rice and stir frequently for another two to three minutes, allowing the g...

Halloween 2026

One of the musts of cooking is sharp knives, if you are too lazy to use a whetstone but not too lazy to bring your knives (wrapped in a towel) to the Farmer’s Market to utilize the convenience these nice folks offer seasonally. In cooking classes, the knives are really, really sharp, which is why getting them sharpened at home ensures there isn’t too much of a contrast when you go for classes.   www.hgknifesharpening.com Their craft work is pictured here. #knifesharpening #farmersmarkets

For some people, especially Trader Joe’s people, Fall is Pumpkin Season. For me, it’s more Cinnamon Apple. To that end, I tried Simple Mills Cinnamon Swirl Muffin & Cake –Oat Flour Baking Mix – Gluten-Free, Regenerative Organic Certified. The mixing and baking experience was fine. As usual, I did not strictly follow the directions. There’s a separate cinnamon sugar mix to sprinkle in the muffin and on top. I used only half of it:   in the muffin and swirled a little on top. Added half of a Honeycrisp apple finely chopped into the mix. I subbed avocado oil for butter, but you can use oils with this mix per the directions. The muffins are slightly crumbly and dry, good to add the apple, and are more of a coffee cake experience than apple cake. Mine are small, almost like mini muffins; check your muffin tin size. With some fresh apple cider, they’re a Fall baking vibe during a nice chill weekday.

Trumpet Vine

https://www.ebay.com/itm/318943847451 Stupell Industries Bird Bathing Lemon Tea Lucia Heffernan Picture, With Tags 12” x 12”   

Chicken Parmigiana is one of the most beloved Italian‑American dishes — a weeknight staple, a restaurant classic and a crowd‑pleaser. This dish keeps the spirit of classic chicken parm but swaps heavy breading for a vegetable‑forward sauce that adds body, color and nutrition. Layering in a green, silky zucchini sauce feels both modern and healthful. You cook where you are.   Hoboken’s Italian roots remain strong — still shaping how we eat and what’s available. This Chicken Parmigiana leans into the lineage while jettisoning the heaviness with bold flavors and easy technique. The classic you know for how we cook today. And British people call zucchini “courgette” because it’s more gorgeous. Ingredients Organic thin‑sliced chicken Salt, pepper, and select spices 1 large tomato, thinly sliced 2 large zucchini, sliced into rounds 1 cup part‑skim organic mozzarella Olive oil Zucchini Sauce Prep Preheat oven to 375°F. Either sauté or broil/roast the zucchini rounds ...