Perfect Fall Dinner

George whipped up this very white, very delicious creation last night totally off the cuff. I forget exactly how he made it, but he roasted some red bliss potatoes with onions and tofu, seasoned with salt, black pepper and thyme, and rosemary. He roasted some garlic as an accompaniment, which is what knocked this dish off the charts. Spreading the smooth, creamy, mellow garlic all over the tofu and and potatoes was so incredibly delicious! He is so good at cooking spontaneously; I always need a recipe. I am so impressed by people who cook like this.


My beverage for this meal was a Weyerbacher "Imperial Pumpkin Ale" from Weyerbacher Brewing Company in Easton, PA. Pumpkin ale is like liquid autumn, and this spicy, caramel-y brew did not disappoint.


For desert, pumpkin ice cream from The Daily Scoop in Barrington, RI and Archway "Windmill" cookies, an obvious riff on the Dutch spiced cookie called "speculaas".

The best meal I've had in ages!