To go with leftover boneless pork for Monday dinner, I roasted an Acorn Squash, using part of a recipe from Food and Wine: https://www.foodandwine.com/recipes/healthy-chicken-and-roasted-acorn-squash It was ok, but it didn’t wow either my husband nor me. I’m trying to find more squash recipes to take advantage of the autumn harvest and the nutritional value of squash. We also had bulgur cooked in turkey/chicken broth and microwaved broccoli.

Beginning Friday night, we have had fall weather for the first time. No 70s for us in northern Indiana! It has been nice to use our wood stove again. We missed it when we were living in the apt. last year during our renovation.

• This reply was modified 5 years, 1 month ago by BakerAunt.

On Tuesday, I also made tomato sauce from the 2 lbs. of tomatoes we picked a few days ago. It’s likely slated for pizza. We did not have a lot of tomatoes this year since we had a late start planting, due to the house construction. The plant I bought—Carbon—had sweet tomatoes, but perhaps because of that they were subject to cracking and in some cases spoiling before they were ready for picking.

Dinner on Tuesday was stir-fry, using the leftover pork and what I deglazed from the pan. I used green onion, celery, carrots, red bell pepper, eggplant, mushrooms, and broccoli (including some from our garden—about the size of a dime). Of course we had soba noodles with it.