Fall cooking: sweet and savory

On Saturday night, I made a fantastic new cauliflower dish which I will write up for you soon. In essence, I cut a head of caul into florets, tossed those with a liberal 1/4 cup of olive oil, a good tablespoon of chopped fresh rosemary, some garlic and brown sugar, salt and sultanas. Then I roasted the whole mess under the cauliflower was caramelized and tender. It was great that night, and it was delicious again yesterday and today. Cheers for good leftovers!

At the farmers market yesterday, Ol and I stopped by the apple lady's stand to get a bunch for munching and a pie. Jack eats at least one apple a day so I have to keep a sizable stash, and this cool weather recently has given me a real hankering for a deep dish apple pie. I love to slice my apples very thinly before gently tossing them with cinnamon, sugar, nutmeg and such and packing them in a slightly salty crust.

This beauty is cooling now, my kitchen smells fantastically, and I have finally gotten out of my PJs. ;) Off to the school libe for a little re-shelving.