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 In the October 9-10th weekend edition of The Wall Street Journal, from the Slow Food Fast column, there appeared a recipe for Fried Eggplant with Sungold Tomatoes, Basil and Mozzarella. The recipe is from chef Joe Papach from The Harvey House in Madison, Wisconsin. This stunning restaurant is housed in the renovated Baggage Claim House at the Madison historic train depot and the restaurant features Midwest favorites, but with a twist by Chef Papach.
 Recently Whole Foods had a great special on Bell&Evans skinless, boneless chicken breasts for $2.99/lb. One can never have enough chicken on hand, nor enough recipes in which to change this blank canvas into a new masterpiece. For our Sunday supper, I found an interesting recipe on the website Epicurious for Magic Crispy Chicken. The premise is that with less than 10 ingredients, this recipe comes out very crispy. I must say that mine was not crispier than other recipes I’ve made. I did to pulse the panko crumbs finer in my food processor; perhaps that made a difference? However, the flavor was delicious.
 Appearing in the October 2021 issue of “Southern Living Magazine” was a terrific one pan meal perfect for cool fall evenings, Skillet Turkey Meatloaves with Mushroom Gravy. For the recipe you’ll need ground turkey, yellow onion, panko breadcrumbs, Worcestershire sauce, extra-virgin olive oil, fresh garlic, fresh thyme leaves, kosher salt, black pepper, Brussels sprouts, carrots, butter, cremini mushrooms, all-purpose flour and chicken stock. In place of the cremini mushrooms, I substituted white mushrooms.
 Recently the Wall Street Journal featured chef Frédéric Eliot from Maine in their “Slow Food Fast” column. Chef Eliot shared his recipe for Steam Mussels with Dry Vermouth, Almonds and Herbs. Besides the mussels you’ll need butter, garlic, almonds, fresh basil, fresh parsley, fresh chives, cayenne, kosher salt, fresh ground black pepper, a neutral oil and dry vermouth.
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