In the Moment

Because it was in the fridge . . . how's this for a salad?

Rainy Night Fall Salad
greens
shaved fennel (1 small bulb + veggie peeler)
handful of fresh dill sprigs
roasted acorn squash (400˚ tossed with olive oil, salt, peper and rosemary till tender)
lemon honey vinagrette (olive oil + white balsamic + blob of honey + splash of lemon juice + salt and pepper)

Well I'll tell you - it was delicious. Try it some time.
Goes great with a good October Fest!