So I am back and ready for action! The holidays took me off to great places and to experience some great food from a vegan stuffed acorn squash (carmelized onions, pumpkin and sunflower seeds with herbs), in CT  to fire roasted vegetables over polenta, fava beans with orecchiette, or shitakes with roasted chicken in Lake Placid, and even home grilled steaks and veggies with watermelon or pear and gorgonzola flatbread in San Diego - now I'm back with some new ideas so lets get ready to cook!