Hey hey! Hope you all are well. Our big kid went back to school this week and is SO happy to be back with his friends. This year has been so patchy, gosh for all of you, and we've had good practice at problem solving. I find our family readjusting and settling into yet another pace and schedule within 2020 and I am grateful for them. We move through our days and lots of our time in the kitchen - cooking or eating or doing workbooks or coloring at the counter and these meals I'm making for and with you all, feels like it is part of my deep and wide definition of 'home' in this time. Thanks for being here.

I'm shifting towards fall foods, despite it feeling as summer as ever around here. The Kitchari is warm and nourishing, often used as a vegetarian "reset" meal. It freezes and delivers well, or sits well in the tummies for those who are sick or healing. We haven't used chorizo before? So we're getting a taco together with that. For those looking for a creamy, but not too creamy pasta dish, we're going to stir in a little pumpkin puree because October and top it with crispy breadcrumbs. Lastly, this Apple Loaf! It's written gluten free, and you can reverse engineer from there if you do not need it to be such. See the headnote.

There are still a couple spots for our salad zoom class on Sunday, so if you'd like to join us, sign up here: https://www.sproutedkitchen.com/shop/cooking-class-a-salad-story . I'll be sending out the note page tomorrow!