Silknog sunset

Thanks to Keri, around this time last year I was introduced to the wonders of Silknog. I was in New Jersey then, so the leaves had falled, the weather was getting cold, and warm silknog with rum was gracing my mugs and glasses.
This year, I'm in San Diego, and the weather is quite a bit warmer (high by the beach today of 78 degrees), but Silknog has still settled into its rightful space on the top shelf of my fridge. I'm usually a Scrooge when it comes to seasonal items coming out before Thanksgiving, but for the Silknog, I make an exception. It can come as early as it likes!

Stuffed Red Chard

Thought I'd share the awesome feast we made from our organic farm ingredients (see post on community supported agriculture). This is stuffed red chard, ready to get baked in the oven. Filling included bulghar wheat, currants, and lots of delicious veggies. Yummy!