Dinner that Bridges the Seasons

Last week we had a dinner of foods that bridge the seasons.

The Christmas stuff is in the stores already, so, you know, it's almost fall.

But that also means that it's almost Halloween. Holidays seem kind of confusing in Canada. Thanksgiving comes really early (Oct. 12), which means the holiday shopping season would start before Halloween (but it doesn't really). But then there's a huge stretch of time until Christmas. Both types of holiday crap are in the store at the same time!

Those weird guys are especially creepy.

But back to our Bridge the Seasons Dinner.

First we had acorn squash. Simple "recipe:"

- Cut an acorn squash in half, either length wise or...short wise.

- Put on a baking dish and pour just a small amount of water, a 1/4 inch or so.

- Put 1 tbs butter, 1 tbs brown sugar, 1/2 tsp salt in the center of the squash.*

- Put the whole thing in the oven at 400 degrees F. for an hour.
*If you'd like, you could also use honey or maple syrup (we're not that Canadian yet).

They become beautiful and soft as they bake, and they come in their own serving bowl.

The squash was the part of dinner that looked forward to fall. But the weather hasn't turned cold yet (except at night), and sweet corn was on sale...

So we had corn and pork chops in bbq sauce!

Being from Indiana, I've had a lot of delicious corn. But wow - this corn was grown in my new province, and it was some of the best. I've. ever. had. And I don't even like corn that much! Not even one of my favorite veggies, except in the summer.

We just cooked the pork in a pan on the stove. It made for a lovely summer/fall...fummer....meal.

One last chance to use our corn-cob holder things before it's really fall and Christmas candy goes on sale.

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