WEEK #44 OCTOBER 31st, 2022

Dear Customers,

Long about 9 or 10 o’clock in the evening, my eyelids begin to get heavy.  My body starts winding down in preparation for the next 8 or so hours of sleep.  Except for the exact times, this routine plays out, with little deviation, every night of the week.  November is the annual equivalent of evening.  By now, Spring and Summer are distant memories, the nighttime comes earlier and earlier every night, and temperatures plummet as soon as the sun drops behind the Allegheny foothills.  Mother Nature is winding down for her long sleep!

Television becomes more and more a regular part of my evening.  I rarely watch any non-sports TV from May through September but once the cold and dark settles over the land, I find myself embroiled in sitcoms and dramas most nights.  Even my wife, recently retired, has taken up pursuits she never had time for in the past 35 years she spent teaching.  The mailman dropped off a couple of small packages last month that turned out to be “illuminated” crochet hooks!  With the help of her iPad and a couple of YouTube videos she taught herself how to begin making an afghan!  I’ll let you know if it ever gets big enough to snuggle under!

Over the summer months, what with lawn care, landscaping and the like our scheduled dinners were practically non-existent.  We just got out of the habit of everyone sitting down to a meal at the same time.  Sandwiches, pizzas and catch-as-catch-can became the order of the day.  Now, that we have more of what you’d call “a captive audience”, both Heather and I take turns making supper.

8oz uncooked linguine 2 cups frozen broccoli florets
2 tbs olive oil 10oz pkg fully cooked chicken & apple sausage
1 ¼ cups alfredo sauce ¼ cup grated Parmesan

Everybody in my family enjoys pasta – pretty much any kind.  This recipe can also be found in our on-line In Season Magazine.  It’s called Chicken Sausage Alfredo:

  1. prepare linguine as label directs. During last three minutes of cooking, stir in broccoli. Darin and return to saucepot and cover.
  2. In large skillet, heat oil over medium-high heat. Add sausage and cook 4 minutes or until browned, stirring frequently; reduce heat to medium-low. Add sauce; cook 3 minutes or until heated through, stirring occasionally. Add linguine mixture; toss. Makes 5 cups.
    3. Serve linguine mixture sprinkled with cheese and basil, if desired