So I had this squash.I bought it one day when I was feeling all "fall" like. Then the snow came along with the frigid temps and the Sturdys suddenly can't get enough comfort food. Chicken dumpling soup, warm lemon pasta with roast chicken, and a butternut squash crostini were just a few items on the menu this week.As you might know, I love Ina Garten. And she will grace your kitchen with this tasty, delicious salad that's definitely going to say "welcome to winter".Also - happy birthday to my kid sister! 21 and looks good on ya!;

{To kick off the weekend – mosey on over here to enter my giveaway - one photoshoot in Connecticut, one shoot in the NY/MA/RI area}OK! The weekend is here! Here is what we're up to.EatLast weekend I made the most divine pot of glorious stew, Beef Bourguignon. Recipe here, courtesy of Ina of course.WearIt has been chilly here this week, and my fall clothes have been resurrected. This is a jacket that was literally in the back of my closet. I got it from a friend in a clothing exchange - and I've never worn it before! It's the perfect coat for walking through big piles of leaves on the perfect fall day. See what else I've been pinning for fall clothing inspiration.GoWe're in the city soaking up autumn in New York (why not?). Oh, and one other little thing, I'm running 20 miles today. 15 days until the New York City marathon!Don't forget - I'm giving away two photoshoots, click here for more details and enter today! Just think of those Christmas cards coming up...! Entries will be accepted until Sunday the 21st at noon EST.

Do you ever have those moments where you know you're doing your dream job? Want to know what that feels like?Picture this with me.You're driving one misty Sunday afternoon up to the Coast of Maine - it's one of the first orange, red and yellow leaved weekends of autumn. Upon arrival at a picturesque New England Inn, you're greeted by warm, familiar faces - the best of company. You are fed good-for-your-soul food - Lobster Pot Pie, the most mouthwatering breast of chicken, sweet potato souffle with homemade marshmallow, and to top it off - a perfect apple tart.Friends - this is no dream. This was my reality last weekend as I had the privilege to photograph the North Park University Alumni dinner in Kennebunk, Maine.Shanna Horner O'Hea, Chef & Co-Owner with her husband Brian of the Kennebunk Inn hosted an intimate gathering of 50 of North Park University alumni over lobster pot pie, and updates from our beloved university.The photos speak for themselves, I live in a dream land called New England!Yes, I said Homemade Marshmallow...check. it. out.And in case you're sitting at your computer drooling - brace yourself. Shanna & Brian are brilliant - they posted their Puff Pastry recipe on their website so you can make it at home. And you can buy one of their Lobster Pot Pies and get it shipped to your house.What?You're ordering one now?That's what I thought...

Autumn has hit these parts of New England (even though you wouldn't know it - it's 75 here today). The trees are turning, the crunch of leaves under my feet as I go on my run makes me want fall delicacies...pumpkin, apple, cinnamon, warm to your bone goodness.Before I moved over to this blog, I had a food blog for a few years. I love to cook, but lately I just haven't really felt the spark to come home after work and create a meal. If you've been to my house, you know I love to entertain. And you also might know I have a slight obsession with The Barefoot Contessa. Draw in by her cozy, no fuss recipes - I am inspired to cook things I like, that are hopefully not too intimidating to me or my guests.So after a morning of sleeping in a little, I woke up and the cooking spark hit....in the form of a waffle craving - pumpkin waffles. Some people love french toast or pancakes - but my sweet breakfast dish love is waffles - crisp on the outside, drizzled with syrup...HOT syrup. To me, hot syrup heated up in a pyrex measuring cup makes waffles taste the best. It reminds me of Sunday mornings after church when my Auntie Kelly would make breakfast and always heat up the syrup in a pyrex measuring cup...I have no idea why I think that is so fantastic but every time I heat up syrup that way it makes me think of those mornings.These waffles are made special from the pumpkin flavor, but don't include fussy toppings or compotes...just simple and delicious. I think Ina would just think these were "fabulous".recipe adapted from WeightWatchers.com