Soup and Fudge

Fall asserted itself yesterday. In the morning, I walked into the grocery store wondering, Do I really need this sweater? In the evening, we attended a cookout in a yellowing cornfield and shivered while a drama-queen of a rainstorm blew in on the party.

So yes, I guess I am ready for Beef Noodle Soup.

Here's the bread recipe. You might go a little lighter on the herbs if they're ground instead of leafy. They got a tad bitter, though I could still taste the buttery crispness underneath.

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My daughter returned from her vacation with four slabs of fudge, all for her mother, whom she loves very much. Which made me wonder, Why am I making more fudge?

I may not have eaten up those four flavors, but we know they won't last forever. That last bite could bring on fudge bereavement. Isn't it comforting to know that, with a few always-available ingredients, we can whip up a new batch in no time at all?

The recipe for Sea Salt Chocolate Fudge never mentions buttering that foil-lined fan. Oh, be wise! Butter generously!  I've got a fight on my hands, freeing the rest of the fudge from the pan.

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Tune in next week for a discussion on a book that I'm sure you've heard of.  (And hopefully, a repaired website.)