Me, too! 
I broke down and ordered 20 lbs of Hatch green chili. Will roast them, vacuum seal in portions, then enjoy in the fall-winter.
I didn’t plan on doing this but our daughter mentioned that she misses all-things chili ( red and green). Since she will be home over thanksgiving break ( freshman at JHU) I’ll make sure she gets her fill 
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Yesterday we went for our last kayak trip of the year. Afterwards we picked up some apples from a local orchard and made an apple pie (served warm with vanilla ice cream). For lunch today I’m making the first soup of the season, Hungarian mushroom. Dinner is a one-pot chicken with dates and caramelized lemon. I love the fresh fruits and veggies of summer, but fall and winter cooking is so warm and cozy.
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I’m making fish Vera Cruz today to go with my garden watercress, it’s growing in abundance, and a few very red jalapeño. That’s what happens when you go on vacation.
Right now I also have an abundance of arugula, I got a recipe from Jacques Pepin, potato tart and arugula, maybe I throw in a bit of bacon.
Also picked a bunch of eggplants and sweet peppers, I will make Jacques Pepin eggplant/pepper terrine with Brie, looking forward to eat these dishes.
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I bought a chicken on sale the other day. I filleted 2 nice breasts for one meal, for wings, thighs, and drumsticks, I made balsamic chicken, my husband really liked the dish, and today I finally had the soup with the bone portion, I also threw everything but the kitchen sink, well everything I had frozen in my freezer. Surprisingly, I was very tasty. Very nice meal to eat on a cold rainy day.
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It’s really and truly comfort food season again here in NJ - hope to see this thread activity pick up (love the recipe inspiration it provides).
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Attention comfort food cooks: Macy’s has some Le Creuset Dutch ovens on sale. Just in time for colder weather. 
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I bought some Dutch ovens from Sur La Table before I left for my trip. I like all the new stuff I bought recently.
But this is what I’m thinking for today and this weekend. I have an abundance of chives and arugulas.
So I’m making country potato omelette for lunch by Jacques Pepin, simple and easy enough, plus I get to use my chives.
Cuban style pork roast, I bought a pork shoulder recently, plus after I finish eating this pork shoulder, I can use the bone to make white bean soup with my arugula.
I also bought a pork belly on sale from Costco, so I will make pork belly crackling. All will be served with either watercress or arugula, maybe wilting arugula.
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I’m going to put my soup arsenal to work this week. My sister is coming to visit and soup seems like it is all she eats! First up, chicken tortilla soup tomorrow.
Today I’m getting some baking out of the way to have for the week. Brown butter chocolate chip cookies and pumpkin bread. If she doesn’t eat it, I will!!
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I’ve been having soup as a starter, each day I add something else and heat the pot up, it’s a complete different soup everyday. So I have enough soup for a while.
But I’m having problem what to serve as side dishes for Cuban roast pork. I have black beans but no plantain, however I have pumpkins, maybe I do some air fryer pumpkin strips instead. No more potatoes until I go shopping.
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Back to soup again tomorrow. Pumpkin soup and Cuban pork sandwich today. It’s a cold day so baking the pumpkin is also heating up the house.
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First lasagna of the season - a traditional red one with impossible meat and a mushroom-alfredo version. It will be interesting to see which one is more popular!
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I made pumpkin bread this morning. I used a different recipe that called for surprisingly little flour. Stuck with the recipe and the result was scrumptious; a cross between a bread and a bread-pudding. The house smells like heaven and the loaf is half-gone. Happy fall!
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Busy weekend and too tired to cook anything exciting last night, but I made this as a quick eat and it definitely filled the bill as far as comfort food: Buffalo Chickpea Vegetarian Loaded Potato | Naturally Ella Served with a green salad and it was hearty enough to be a full meal.
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It’s 53 degrees this morning, I will make a no knead bread using my new Dutch oven.
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Let’s see if anyone here has some pointers for me.
This weekend I bought a jar of Rosemary Roasted Mixed Nuts from a local coffee shop, they are locally home produced. OMG they are SOOOO good.
There is a label on the jar - I’ll try and post a picture. I’ve never roasted nuts before but would love to try and make these and give as holiday gifts/tokens of appreciation. But nuts are expensive and I don’t want to mess up!
Who has roasting nuts tips? What oven temperature? How long? In addition to the nuts, the label lists peanut oil, rosemary, butter, brown sugar (molasses sugar), kosher salt, cayenne. They are just a tad sweet and just a tad spicy. Not too much of either. Perfectly salted.
While I have not made these specific nuts, just looked at several rosemary nuts recipes, and this one stood out:
TJ and Costco would be my favorite raw nut sources. I’d use pecans. Yum.
Thank you! I will look this over. My mix purchased has cashews, almonds, pistachios and pecans. Actually a tasty mix. No rejects in that list for me!
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Good list. I am personally not a fan of cashews but many are!
Ina Garten has a great recipe for sweet/spicy nuts that has rosemary in it. The recipe uses chipotle powder instead of cayenne so there is a hint of smoke flavor. I am in Italy so I can’t check which cookbook it is in but you can probably Google it.
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