You know what time of year it is: the leaves are changing, the air is getting crisp and everyone is trying to recover from Halloween. Fall is one of the best times of the year, but it is fast fleeting and there is only so much Halloween fun you can pack into October before the next holiday hits. I don’t know about you all, but even though I’m well past the acceptable age for trick or treating, I somehow acquire an absurd amount of candy during this spooky season. From care packages from home and free candy from events around campus, by the time the 31st rolls around, I’m already in a candy coma and have no clue what to do with all the rest. This is probably one of those problems that’s not really at problem at all, but read on if you need some ideas on what to do with your candy stash. Don’t forget to hit up CVS in November for the half-off candy and try some of these delicious ideas.
If you’re anything like me, you may find yourself sitting in class on a brisk October afternoon wondering why there is not a cup of fresh apple cider in one of your hands and a warm, crispy apple cider doughnut in the other. In a time dominated by the beloved Pumpkin Spice Latte, it has become a growing concern of mine that we have forgotten what the flawless season of fall is really all about: the apple cider doughnut. Thankfully, New England’s various local farms have graced the city of Boston, specifically Copley Square, providing seasonal produce and most notably, apple cider doughnuts that make you contemplate whether or not it would actually be a bad thing for everything you eat to be covered in cinnamon-sugar.
Fall is approaching, and it’s time to use a versatile and seasonal ingredient: squash! Butternut, acorn, kabocha, delicata, all of which invoke the earthy and nutty flavors of autumn. Of the plethora of squash to choose from, I prefer delicata squash for it’s beautifully colored skin, easy-to-cut shape, fragrant sweetness and ability to be eaten raw. This beautiful vegetable can be used in many different applications; a variety of textures can be achieved from the multitude of preparations a delicata can be put through. Such an ingredient should be celebrated, especially in season, so without further ado, here are several ideas on what you can do with a squash
The time for carving pumpkins has returned, which means pulling out the sticky, stringy guts from inside what will soon be a glowing jack o’ lantern. As for that stringy mess, I don’t have any advice. What I can offer is a way to use those pesky pumpkin seeds. (By the end of this article, you will no longer think they are pesky.)
‘Tis the season characterized by cans of Libby’s pure canned pumpkin stacked in seemingly endless rows to be sold out in a single day. There are baskets full of adorable mini pumpkins and those scattered around as décor, and pumpkin flavor returns to the coffee houses. I find that everyone I know either has an obsession with or an aversion towards that warm, spiced flavor. If you’re like me, you enthusiastically look forward to this time that only comes once a year. What is it about the fall that provokes these cravings for orange foods with cinnamon-like undertones?