A couple of weeks from now, I’m going to give Standish's jumbo molasses cookies a try. I remember these from when I was a kid, and they should be well worth the effort. If I can find a 3" diameter cutter, it’ll be the first time I have ever rolled cookie dough. Otherwise, it’ll be the "drop and press" method.
On tonight’s menu is the first soup of the season, a rather simple offering called Soupe d’Automne. It’s largely an assemblage of harvest veggies cut up and then cooked slowly with a ham hock. In Provence, this type of soup is sweetened with sautéed onions and served with a dollop of cream. Tonight’s is a variant from Savoy, and will rely a little more heavily on the flavor of the vegetables and herbs and will be topped with a slight sprinkling of sharp cheese. This project, too, will be a first. I’ve never before cooked pumpkin in anything other than a pie. I'm guessing it will be a little like squash only more robust.