Pithy Title Here

Fall has long been my favorite time of year. I love all seasons, but there's something about fall... maybe the invigorating crisp air. Maybe the sound of the band playing in the background during college football games. Maybe it's just the leaves turning. I'm extra excited this year because, for the first time since departing New York City in 2005, I have a real fall to enjoy. After five years of wondering if I need to put shorts on for Thanksgiving dinner in North Carolina, the weather in Seattle is gloriously stereotypical fall. The leaves are turning, I can see my breath the moment the sun goes away. Fall isn't a group of decorations here. I've already worn several sweaters this fall. Amazing. I think one reason I love the season, though, is the smells. This happens outside with the cool air, the wet fallen leaves and the like. But inside, especially in our home, is where things go to another level. My wife is a fantastic cook and this time of year means soups an...

Several months ago, I wrote about the kinds of food we eat. Here we are in the waning days of October and I am proud to say six months later that Sarah and I made some changes... and observed some things along the way. Essentially, we decided that when cooking at home, we'd try to use whole foods as much as possible. The lower case whole foods, meaning foods that haven't been refined/processed as much as possible. We said we'd start one meal at a time. So breakfast is where things start. This turned out to be easy. It mainly involved ditching the store-bought cereals with all manner of additives, preservatives and other stuff that I cannot pronounce and, once a week, making our own oat-based granola cereal using unrefined ingredients. I was already baking my own bread, so shifting to whole wheat bread was a snap. For two people who enjoy baking and cooking, none of this seemed like a chore. And mt breakfast didn't really change. I always have cereal and toast. On weeke...