The secret to delicious applesauce simply starts with good apples.  Macintosh are a New England favorite.  Gravenstein are a West Coast choice, which is what I used for this recipe from a beautiful orchard tucked away in Anderson Valley, California where the air is so crisp and fresh this time of year.

This is my dad's famous halibut, and it is the number one requested dinner from his granddaughter.  I couldn't resist snapping a shot just as the pan came out of the oven as I was trying to capture the essence to sustain me until my next visit.

The September air is calling for cranberries.  Actually, it’s my memory of the cooler September air in Maine, where I grew up, that’s calling.  Our home is now in Northern California where September proves to be hot.  But my internal seasonal clock still thinks of this time of year as being cooler.  I’m celebrating the beginning of cranberry season in New England with this delicious gluten-free and dairy-free cranberry bread.  I love the burst of tart, ruby-red cranberry and the contrast of the walnut crunch.

I’ve reconnected with a childhood friend, which feels wonderful.  We looked so much alike with blue eyes, blonde hair and fair skin speckled with freckles that people thought we were twins.  We loved making concoctions in the kitchen, and one of our favorites was corn chowder.  I recently hosted a party and had loads of leftover corn on the cob.  Messaging back and forth with my old friend reminded me of our corn chowder creation days.  This recipe is for you, dear friend!