The Sage of Discovery

Well, we’ve set back the clocks, the days are getting rapidly shorter, and the nights are getting really, really cold. My little apartment by the Rockies has seen three snowfalls already this Fall — I think it’s time to accept that winter is right around the corner (or three snows ago). I am all geared up for comfort foods and festive holiday fare.

When I think of winter, I can’t help but think of my days as a college student, freezing my butt off during Michigan’s months of bitter cold. Food Wolf pays homage to a couple of my favorite college food haunts (Zingerman’s and the Ann Arbor Farmer’s Market) as well as some others throughout this frigid northern state.

Just in time for the winter holidays, British chemists from the Royal Society of Chemistry have come up with a recipe for the perfect gravy. [via The Food Section]

Speaking of winter holiday food; what cover model is more perfect for this month than the mouthwatering, golden roast turkey? But an article in the New York Times draws some eye opening comparisons between images of these stuffed supermodels and those of their human counterparts, including the possibility of, *gasp*, body part enhancement!? (More airbrushing on that left drumstick!) [via boingboing]

"Our Thanksgiving Turkey" by Mandie on Flickr

Okay, I’m not a sweets person, but I have a serious weakness for 1. desserts from my childhood (don’t we all) and 2. anything with citrus curd. What better way to merge both these concepts than with this uber-cozy lemon curd s’mores recipe from The Atlantic.

If you are a sweets person, or if desserts from your childhood include an amalgamation of bad chocolate, Cake Spy offers up a clever way to revive leftover Halloween candy: candy pie. I don’t really enjoy Halloween candy, but I do enjoy that the post title for this melted candy creation is  “Candy Massacre.”

I’m not used to writing a post on recipes, but I love squash season. Here’s a few that I’m planning to try; don’t they look fabulous?

As usual, Macheesmo makes everything look so easy and so tasty — see “Spaghetti Squash with Cream Sauce and Mushrooms.”

Kalyn’s Kitchen creates “Garlic Lover’s Vegetable Stirfry with Eggplant, Zucchini, and Yellow Squash” in a distinctively Asian tone.

Here’s a take on a seasonal favorite,  butternut squash risotto, from GoodLife{eats}. [via This Week for Dinner]. For something else delicious, see the post for “Apple Cider Roasted Squash.”

For  a dish that’s quick, easy, and comforting, dig into baked acorn squash from In Good Taste. I’m thinking about incorporating this one into Thanksgiving.

Baking delights gets widely creative and whips up “Pumpkin Gnocchi with Smoky Chipotle Sauce.”

Lastly, I have to say, I always love the Crockpot Lady for constantly discovering convenient recipes. Here’s an Autumn dish  from last year: slow-cooked butternut squash soup with apples.

Tomato by hermanturnip on Flickr

Quick Tip…

It’s easy to be excited about all the winter squash that’s come to bear this season, but it’s sad to say goodbye to luscious summer tomatoes. To help remedy this problem a bit, Robert Cox of Colorado State University provides instruction for growing winter tomatoes indoors.

[tip of the hat to my mom-in-law]