My Morning Walk -A Surprise At Sunrise

Morning Walk Surprise 

Look who I saw on my morning walk today on the Haulover Park walking path which runs parallel to the beach.

I’ve been walking that same path every morning for almost ten years now. It’s part of my early morning routine when I'm in Florida—I get up early, go out on the balcony to check the weather, cross the street and walk for an hour.

In the quiet of the early morning, I am greeted by the sound of the waves and the seabirds waking up with me. Over time, I’ve gotten to know the regulars: the feral cats that dart across the path like they’re late for something, the sunbathing iguanas who seem to never stir, the noisy seagulls arguing over breakfast, the graceful pelicans loitering near the fishing boats, and the ever-curious squirrels begging for food (too many people feed them).

But here’s the funny part—in all those years, I had never seen a raccoon. Not once! Until this morning when a little masked face appeared right in front of me. 

We both froze, just staring at each other like, “Wait, you live here?” It was such a small, random moment, but it really startled me because raccoons can be agressive. Ten years of daily walks when I'm in Florida, and the first time seeing a raccoon on this path ( I have seen raccoons in Florida at other parks)  

It’s funny how nature still manages to surprise you—even when you think you’ve seen it all. That’s one of the reasons I love these morning walks. There’s always something new waiting along the way, if you just keep showing up.

 Sharing on Saturday's Critters with Eileen (link)

Roasted Butternut Squash: An Easy Fall Side Dish

 Say hello to roasted butternut squash! It's an easy, no fuss, healthy fall side dish full with seasonal flavors (depending what you do or don't add to it.) Every piece is a bite of delicious natural sweetness.

 I never seem to get tired of roasted butternut squash. It’s one of those beautiful orange fleshed fall squashes that always tastes delicious — sweet, tender, and perfectly caramelized when it comes out of the oven. 

 Make Butternut Squash the Easy Way

The best part? A scant spray of olive oil and a hot oven are all it takes for this easy roasted butternut squash to shine. You really don’t need any seasoning to make it delicious, but a little pumpkin pie spice sprinkled on top takes it to the next level for me. Cut it up into chunks or wedges or roast it in halves face down and poke with a few fork holes in the skin. 

Versatile- Can Be Added To Many Dishes

Once the butternut squash is roasted in the oven or even the air-fryer, you can incorporate the firm roasted squash into many dishes —  toss it into salads, blend it into a creamy soup, serve it as a healthy side dish, or honestly, just eat it straight off the baking pan (I do!). 

Anti-inflammatory and Valuable Nutrients

The great news is that butternut squash provides you with anti-inflammatory nutrients too and it's packed with valuable fiber, Beta carotene which the body converts to Vitamin A, Vitamin  C and lesser amounts of other nutrients.  If you’ve never roasted butternut squash before, you’ll be surprised by how simple it is and how sweet and flavorful it turns out.

I always like to keep a few butternut squash on hand during the fall and winter months. The nice thing is, they last a long time. A whole, uncut butternut squash will keep for one to three months in a cool, dry spot — no fridge needed. However, once you cut it open, just store the pieces in an airtight container in the refrigerator and use them within four or five days. You can even roast or steam extra squash and freeze it in portions for up to three months.

How to Tell if Butternut Squash Has Gone Bad

Before you cut into it, take a quick look at the outside of your butternut squash. If you notice soft spots, mold, or wrinkled skin, it’s a sign it’s past its prime. A good squash should feel firm and heavy for its size, with smooth, matte skin. Once it’s cut, check for slimy texture or an off smell — both mean it’s time to toss it. When in doubt, it’s always safer (and less smelly!) to let it go and grab a fresh one. 

My Experiences With Stored Butternut Squash: 

That being said, I have never had a butternut squash go bad even after keeping it for over two months on my pantry shelf. The worst that ever happened to me when storing a butternut squash was that  the seeds sprouted inside and the butternut squash became too dry to want to cook it.

How to Roast Butternut Squash (The Easy Way)

If you’ve never roasted butternut squash before, you’ll be amazed at how simple it is. You only need a few ingredients, and the oven does most of the work. Here’s how to make perfectly roasted butternut squash that’s golden, sweet, and delicious every time.

Questions?? 

To Peel or not to Peel before cooking? 

The well washed skin of a roasted butternut squash is actually edible once cooked - or it can easily be removed after roasting. 

Peeling it requires the right tool. I find that this inexpensive small peeler works extremely well and quickly. I used to struggle in the past, but this peeler zips the skin right off.

Should I Cut Into Wedges or Simply Cut the Butternut Squash in half to Roast it? 

Either way will work- I prefer to cut into thick wedges for the best crispiness and caramelization. But either way will work. Just adjust the cooking time. The larger the cooking pieces, the more time it will take to roast. 

Ingredients:

• 1 medium butternut squash

• olive oil spray 

• pumpkin pie spice 

Directions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Peel (or don't peel) and cut your butternut squash into wedges ( or smaller pieces if you prefer or you can even buy them pre-cut.

3. Lightly Spray the wedges or cubes.. Make sure each piece is lightly coated — this helps it caramelize beautifully.

4. Spread it out in a single layer on the baking sheet. Crowding the pan can make the squash steam instead of roast.

5. Roast for 25–35 minutes, flipping halfway through, until the edges are golden and the inside is soft and tender.

6. When done sprinkle with cinnamon or pumpkin pie spice (my favorite)

Roasted butternut squash is one of those dishes that proves simple really is best. It’s naturally sweet, full of flavor, and makes your kitchen smell amazing while it bakes. Plus, it’s completely plant-based, gluten-free, and packed with nutrients — the perfect easy fall recipe.

Ways to Use Roasted Butternut Squash

Once you’ve made a batch of roasted butternut squash, you’ll find so many ways to enjoy it. It’s one of those ingredients that works with almost anything. Here are a few simple ideas:

• 🥗 Add it to salads – Toss warm roasted squash into a fall salad with greens, cranberries, and toasted nuts.

• 🍚 Mix it into grain bowls – Combine it with quinoa or brown rice, , and drizzle with a tahini or miso dressing.

• 🍲 Blend it into soup – Roasted squash makes an amazing base for creamy soups.

• 🌮 Tuck it into tacos or wraps – Add roasted cubes to a tortilla with black beans and avocado for a quick meal.

• 🍝 Serve it as a side dish – It’s perfect next to roasted vegetables, plant-based protein, or even a holiday spread.

No matter how you serve it, roasted butternut squash adds warmth, color, and natural sweetness to any meal. It’s one of those easy recipes that fits right into cozy fall cooking — simple, healthy, and always delicious.

My Notes: 

1. Although I usually don't use oil, I do use as little as possible in this recipe. I've tried coating the vegetables in aquafaba ( the thick liquid from the chickpea can) and it works, but not as well. so- I go very very light on the oil. 

Some of my other winter squash recipes: 

1. Acorn squash with homemade apple pie filing 

2. Butternut squash and sage soup in the Instant Pot

3. Cider glazed Butternut squash- One of my favorites

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Fall in Miami: A Different Kind of Autumn in South Florida

Since arriving in Miami a few days ago, I’ve been thinking about how different fall in South Florida feels compared to back home in Pennsylvania.

In some ways, we hated to leave Pennsylvania. Everything was so beautiful — bursts of orange, yellow, and red in the trees, cheerful fall decorations on porches and lawns, pumpkins everywhere, hayrides, and pick you own apple farms full of family outings. That classic autumn spirit was contagious, and it followed us at least as far as Maryland or D.C.

But the farther south we drove, the more it faded. The trees lost their colors, the porches lost their decorations and pumpkins, and by the time we reached Miami nineteen hours later, it just didn’t feel like fall anymore.

Tree in my neighbor's yard

Don’t get me wrong — we love being in Florida. There’s always that little thrill when we cross the border from Georgia to Florida and spot the first palm trees.🌴🌴

My condo in Miami

But autumn in Miami is a completely different experience. There’s no dramatic change in the air, no crunch of leaves underfoot. It’s more like a gentler, calmer version of summer. The days stay in the mid-80s, the ocean’s still warm for swimming, and it’s perfect for early morning or evening walks along the beach.

Palm trees don’t change color; they stay their steady, bright green. Still, a few tropical plants will still bloom as the temperatures drop, so there’s color here — just in a different way.

Fall in Miami also marks the end of hurricane season, less rain and humidity, and the start of art fairs, craft shows, food festivals, and outdoor concerts and activiites. After the long, humid, often oppressive summer, people finally start getting out again to enjoy the cooler, breezier weather. Fort Lauderdale is 1/2 hour ride for us. 

So while there’s no need for sweaters or leaf rakes, fall in South Florida has its own kind of charm. It’s warm, breezy, and full of life — like an endless summer, only softer. Whether we are enjoying the beach, exploring a weekend market, or catching a sunset concert, this really is one of the best times of year to be in Miami- not too hot, humid, or rainy.

Do you like pumpkin pie? 

Here is a really easy vegan pumpkin pie recipe  that is made in the blender. Nice and creamy and of course meets gluten-free standards.

Creamy Red Lentil Pumpkin Soup- "Curried Up" for Fall

Do you like the taste of pumpkin? Wait until you taste this red lentil pumpkin soup recipe that I've updated from a previous recipe and "curried it up" for this fall. 

I love the taste of curry, but if you don't, just leave it out, substitute pumpkin pie spice, and you will still have a wonderful creamy pumpkin soup.

Heading To Florida - On The Road Again

Ai generated photo

It’s that time of year and we are taking a road trip to Florida! 

In the past, we always powered through with just one overnight stop, but this time we’re slowing down, taking a little more time, and enjoying the journey with two nights in hotels and less driving each day, which will give us a little more time to stretch, explore, and take in the scenery along the way. It should take us 3 days traveling to reach Florida instead of two.

Ai generated photo

Of course, Mother Nature always likes to keep things interesting. A Nor’easter storm is moving through, and I’m crossing my fingers we can stay ahead of the rain. Either way, the open road and palm trees are calling!

Spider Webs and Misty Fog- Nature's Spooky Halloween Creations

Move Over, Fake Spiderwebs—Nature’s Got This Covered

It's definitely beginning to look more like fall as the leaves turn color and pumpkins and Halloween decorations begin to appear all around the neighborhood. So far— I've noticed fake spiderwebs, glowing pumpkins, giant dragons and ghosts, and spooky skeletons. 

When I stepped outside in the fog for my early morning walk today, everything looked a little mysterious.  I noticed hundreds of spider webs on the bushes and grass — real spider webs glistening in the morning mist. They were everywhere: stretched across bushes, woven through the grass, and draped over rocks like delicate lace.

My Gluten-Free Bread Adventure (Or Misadventure?)

Yesterday, I did something I haven’t done in over a decade—I baked bread. Sort of...

Not with a bread machine like I used to back when I made fresh, warm loaves more frequently. No, I didn’t even remember how to use the bread machine anymore, so I decided to just mix, knead, and bake the old-fashioned way. What could go wrong, right?

What's In My Kitchen?- October 2025 Post (IMK)

What ? No!! It can't be October already !! 

September really flew by and now it's time once again to join Sherry at Sherry's picking for the In My Kitchen Blog Share where bloggers share what's been going on in our kitchen the month before. Why not join in? 

Although I have had this pottery stoneware set since I married 53 years ago, I have not used it in years. The other day I took it out and used it as a chip and dip set. It's actually two different pieces from the same potter.

Easy 1-Ingredient Tangerine Sorbet Recipe ( No Sugar Added)

This tangerine sorbet recipe blew me away. I used just one ingredient — fresh frozen tangerine segments — to whip up a dairy-free, sugar-free treat in just one minute. It was absolutely (surprisingly) delicious. It tasted just like the homemade Italian water ice that we get in the summer from a local stand.

Healthy Oatmeal Apple Drop Cookies- Gluten Free, Vegan, & Delicious

First-Please understand that you do not have to be gluten-free to enjoy these oatmeal apple drop cookies! They are perfect no added sugar recipe for everyone! Oats + apples = the easiest healthy cookies ever.

There’s something about fall that makes me want to turn on the oven and do a little baking with apple or pumpkin. But here’s the thing — I’m not really much of a baker, so simple has to be the key word for anything I bake.

Black Eyed Peas- Please!!

Looking for a healthy black-eyed pea recipe? 

This one is made with sautéed onions and baby spinach and is easy, wholesome, soothing and delicious.

Tabbouleh With A Pomegranate Glaze -

 

Do you like tabbouleh? 

If you’re looking for a fresh and flavorful side dish, this gluten-free tabbouleh recipe made with quinoa is worth a try. It’s light,vibrant, and full of Middle Eastern flavors such as pomegranate molasses and baharat spice blend. Inspired by Yotam Ottolenghi's green tabbouleh recipe, I think its a perfect choice for the upcoming Rosh Hashanah holiday, for picnics, potlucks, or as a colorful side to just about any meal.

Our Cape Cod Getaway: Friends & Fun:

A Cape Cod Getaway 

I just returned from a 4 day wonderful getaway with friends in Cape Cod, Massachusetts—a reunion with my husband's Florida “winter poker crew.” We were six couples in total, and we spent three fun-filled days together, spread out between two of our friend's extra big houses. 

As you might guess, the guys spent their days playing poker, while the spouses went on outings and adventures. 

Tangy Cabbage & Sauerkraut Soup | Easy Fall Recipe

🥣 Soup’s On: 

Bold and Tangy Cabbage & Sauerkraut Soup Recipe

What happened to summer? Was it just two weeks ago that it was 97 hot and humid degrees? Miraculously-it already feels like fall- cool, damp and just 56 degrees ! The temps have been dropping and sweater weather has returned. 

It's time think about soup recipes. When it's cool and damp, I want hearty homemade soup. When I think of hearty, I know I can always count on cabbage.

In My Kitchen - IMK Sept 2025

I'm happy to be joining the In My Kitchen (IMK) monthly roundup, kindly hosted by Sherry over at Sherry’s Pickings!

We had friends visiting from Florida who stayed with us for six days, which meant lots of meals, laughter, and impromptu get-togethers with mutual friends. It was busy—but in the best way!

Zucchini and Green Pea Soup Recipe: Late Summer Harvest

Fresh summer zucchini and frozen green peas make this soup recipe bright and healthy!.

Last week, I picked five rather large zucchinis from my son's garden while he and his family were away on vacation. I used two right away—air frying them as a simple vegetable side dish. But the remaining three zucchini sat on the counter, quietly challenging me to do something more creative.

Vegan Thai Green Mango Salad Recipe- (Som Tum Mamuang) Sweet & Sour, and Refreshing!

Are you a fan of Thai food? I am !

This Thai green mango salad recipe (also known as Som Tum Mamuang) is a vibrant dish bursting with sweet, sour, salty, and spicy flavors. Traditionally enjoyed as a street food salad in Thailand, this Thai green mango salad is 100% vegan and gluten-free, made with crisp unripe mango, fresh herbs, and a tangy lime dressing. It’s quick, refreshing, and perfect as a side dish or light meal.

The best part? this green mango salad comes together in under 20-25 minutes, looks impressive on the table, and offers an interesting alternative to traditional green salads.

Just a heads-up: if you’re expecting a sweet fruit salad, this isn’t it! The recipe calls for green mango which is far from fruity.

From Garden To Farm: A Morning Surprise

My son lives in the suburbs like we do, but his backyard has a special kind of neighbor — it borders a wide, open farm. This past week, while he was off enjoying a vacation, my son asked me to look after his backyard garden and pick any ripe vegetables.

So, yesterday morning, I drove over to his place, expecting nothing more than some quiet time and a few zucchini. But as I stepped into the backyard, I was greeted by an unexpected guest — a single deer sitting peacefully in the field just beyond the backyard fence.

Egg Roll In A Bowl: Skip the Wrapper, Keep The Flavor

Egg-roll fixings in a bowl without the wrapper? It's everything that you love about egg rolls but in a bowl.

I was looking for easy meals and came across this clever idea when I was visiting Crystal Lopez at her blog called Crystal and Company. When I saw her recipe for Whole 30 Egg Roll in a Bowl in the Instant Pot. It caught my attention immediately, and I knew I wanted to try it. 

It is a simple recipe, can be made in the Instant Pot or stove top, and is an easy summertime recipe. look below for my vegan version.

Summertime And The Living and Cooking is Easy!

I absolutely love the old 1934 song Summertime 🎵🎵 (written by George Gershwin and performed in the musical Porgy and Bess)—it perfectly captures the easygoing vibe of the season. 

There's something about summer that makes everything feel a bit more relaxed: simple dinners out on the deck, lighter meals, golden sunlight stretching well into the evening, leisurely evening walks, and casual get-togethers with friends, and even a lazy afternoon nap. 

see easy summertime recipes at end of post.

IMK August 2025

Take a peek at what's been going on IN MY KITCEN- I'm joining Sherry and other bloggers at Sherry's Picking for the monthly IN MY KITCHEN share. Why not follow the link join us? 

Summer’s Bounty & a Breath of Fresh Air

Summer is in full swing, and it shows in the abundance of fresh produce everywhere. After a big storm rolled through last night, the weather has taken a dramatic turn. This morning greeted us with a crisp 64 degrees, and we’re only expecting highs in the 70s—a refreshing change from the sweltering 100-degree heat just two days ago.

Zucchini from my son's garden. 

Holding On or Letting Go? + A Delicious Summer Recipe

Holding On or Letting Go?

A personal reflection on clutter, memory, and making space

“Less is more.”
“Does it bring you joy?”
“Do you use it—or have you just been storing it for years?”

These are just a few of the questions worth asking when clutter begins to feel overwhelming. It's not just about organization—it’s about creating space for calm, clarity, and intention.  It's not that my house is messy, but I just keep a lot of stuff I no longer want or need.