Thank you, to all those who have served.

The weather is starting to cool down a bit more – I can no longer comfortably wear my sandals* – and our dinner choices have shifted towards steamy, stick to your ribs meals.  *Note – I’m still wearing the sandals, I’m just not comfortable any more.

This was also election week and it’s safe to say that I ate my feelings in the form of booze, caffeine, and sugar.  I am a woman, but I’m also cis/straight, white, sans disability or preexisting health conditions, and unlikely to get an abortion, so I know my feelings of disillusionment and heartbreak really pale in comparison to many others’.

On a happy note, here were some of the yummy things I ate this week…

This week’s coffee blend was soooo roasty and good.

I doubled up with train coffee and post-train coffee a few days, but I’ll note that this quad was enjoyed on a day I skipped the 1st coffee.

Starbuck’s holiday spiced sweet cream cold brew is good!  It tasted like good tidings and cheer!

Did KIND bar read my blog?  Limited edition caramel apple pumpkin spice is right up my alley.  With a sweet Ambrosia apple.

I also love LARA’s hazelnut, hemp, cacao option.  The crunchy nibs are great.

I was too busy at work for lunch one day and ate this turkey and stuffing sandwich on the way home in literally less than 3 minutes.

Plain Siggi’s with chocolate tahini and grapes with pumpernickel pretzels on the side.  Yes, I put the grapes in the yogurt.

Elderflower yogurt (very floral) with persimmons and pumpkin spice Cheerios.

Strawberry cottage cheese plus grapes and pumpkin spice pepitas and granola.  I didn’t enjoy this seltzer as much as I expected to.

Stress eating candies of choice –

Leftover turkey bolognaise that continued to knock our socks off.  Thanks to turkey bacon, mirepoix, and 2+ hours on the stove, this sauce was packed with flavor.

With wine kombucha.  Blueberry Mint was sweet and drinkable.

Leftover black eyed pea cakes.  Topped with cheddar, fire-roasted corn, salsa, and a sunny side up egg with smoked paprika.

We’ve loved this chili from Iowa Girl Eats for years.  This year I stepped it up a bit with lemon-pepper chicken, carrots and celery added to the base, and an additional hour of cooking time to concentrate the tomato before I added the beans.

Pumpkin beers to keep me company while I cooked.  <– Adam and I both thought these two were some of the best of the season.

I topped my bowls with shredded cheese, pickled jalapeño, and plain Greek yogurt.  Plus cucumber slices and Trader Joe’s pumpkin soup crackers on the side.

Chili, meat sauce, baked potatoes… what’s your favorite hearty, stick to your ribs food for winter?