Roasted Butternut Squash soup fresh from the garden (well, last fall fresh anyway).
Baked Dijon chicken with seasoned bread crumb crust. (Using a prepared blended mustard of raspberry, mustard, & spices. It's sweet & spicy instead of hot.)
Pickled veggies and Pasta salad (still deciding between Rotelli or Bow-Tie pasta).
Dessert is Choc cake with vanilla buttercream frosting and toasted coconut sprinkled on top.
Milk is the beverage of choice in my kitchen at mealtime.
Coffee and a movie later (and maybe a second helping of dessert).
