My mom and I went on a walk on the Appalachian Trail and found many mushrooms, which we did not pick, because they looked poisonous. (Someone told my mom that as a general rule the pretty mushrooms are poisonous.) This inspired some fall cooking.
We used regular grocery-store mushrooms to create this Mushroom Moussaka from the Moosewood Cookbook.
Dried chilis and fresh chilis combine to make an explosively good spicy and delicious Tex-Mex chili perfect for fall.
Here is more comfort food. I made this Egg Fried Rice with Peas. The magazine that I volunteer for, Chop Chop, asked me to test this recipe for their Winter 2016 edition. If you would like a copy of the Winter edition, please go to the comment box below and notify me, and I can see if I can get one to you.
Sorry this is so short but my friend just came over and I want to show him my new comic book. Thanks for reading!