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This past week I shared something I’ve made more times than I can count. Roasted cauliflower was the most frequent vegetable when my kids were growing up, and Wilson especially loved the ‘secondary’ dish with pasta that he always referred to as a ‘sauté.’ The column itself can be found at this link, or scroll down to read it here.

For my column this past Wednesday in The Berkshire Eagle, I wrote about an easy gratin that combines potato, butternut squash, and celery root.

Sometimes I really think I should say that I write non-recipes, because almost every time I make a recipe, I try some variation or another, and I like to encourage people to do the same. For this recipe, it need not be these specific vegetables – you could use turnips or rutabagas or fennel, just to name a few possibilities! As long as you follow the general idea, it should turn out great!

The first of my regular Berkshire Eagle columns was in the paper this past Wednesday, and, thanks to a college friend who posted it on Facebook, I learned it also was in the Vermont papers that are under the same ownership!

The online version introduces me as the new food columnist, which was pretty cool, and I received much congratulations from friends and family. I’ve even had several people tell me that they already tried the recipe and loved it! It makes me so happy when I hear that people are trying my recipes!