I have always loved the time of year when summer turns to fall. Perhaps it is because I was a bookworm who looked forward to the beginning of the school year, or maybe it is because my frizz-prone hair prefers cooler, less humid weather. I think it is mostly because the fall signified new beginnings for me: the first day of school, the start of soccer season, and the initial stocking my closet with cardigans, heavier fabrics, and fall boots. Ever since I started cooking for myself it has meant simmering soups, roasting vegetables, and heating oatmeal loaded with seasonal fruits and nuts.

I gave the blog a little facelift to celebrate the season. These three crisp apples make me think of all things fall. We are not finished with summer yet – mosquitoes are dive-bombing me as I type this while sitting on my balcony with a hot cup of coffee, and I have twelve fresh tomatoes from two coworkers’ gardens on my kitchen counter – but I can feel that fall is almost here. Last week I draped a backup cardigan on the back of my desk chair and I bought ten pounds of spaghetti squash and three pounds of butternut squash for roasting and soup-making.

Every morning as I walk to my car, caffeine-deprived and bleary-eyed, it feels a tad chillier. A deep breath taken as the sun rises over the city feels a little more cool and clear. Every sip of my cappuccino is a bit warmer than the last, and every sunset comes a minute earlier each day. It is almost fall and I love that my favorite season is right around the corner. It is the perfect time to try something new, so expect a flurry of recipes and ingredients as I embrace the most uncertain and adventurous time of year.

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