Weekly Snapshots

18 Oct

While I mourn the end of summer and its ruby red strawberries and juicy tomatoes, Fall foods excite me. I love hearty soups and roasts, spice cakes that fill the kitchen with an enticing aroma, and all things pumpkin. When pumpkin puree lines the shelves at Trader Joe’s, I become giddy thinking about all the possibilities: pumpkin bread my sister and I have made every year since second grade, pumpkin pancakes, and pumpkin sheet cake with cream cheese frosting.

This week, I celebrated a chilly Fall night with homemade white bean soup. Beans are life-chaging when it comes to cooking in college. They are simple, versatile, and very filling. My roommate and I enjoyed this soup alongside a loaf of crusty bread and great conversation.

I would love to know, what do you cook to celebrate Fall?

The garden in my front yard feels like a magical wonderland.

I loved building these custom-made pies from Blaze Pizza.

Less-than-scorching temperatures prompted a visit to my favorite shabu-shabu house in Downtown L.A.

A casual morning drive behind a horse carriage. My suburban hometown is becoming the next NYC.

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