FOOD WEEK

 Good morning, everybody, and welcome to the week all eaters welcome every year.

Yes, it's the beginning of the dining season with a holiday that turkeys dread coming up in just a few days.

Actually I suppose one could say the season begins with all that leftover Halloween candy but I like to believe that Thanksgiving (in the U.S.A.) is the big day.

Here at the Taylor manse, turkey is not on the menu as the resident head chef doesn't care for it.

And there's a reason she's known as SWMBO, or She Who Must Be Obeyed.

But food there will be for the classic day as she has an autumnal beef stew planned.

Being done in a slow cooker, the air will be filled with wonderful aromas for hours to whet the appetite.

I hadn't thought of it 'til just now but I kicked off the week by making our favorite waffles and warming some ham for our breakfast yesterday.

Then I launched into making an Apple Crumble, which turned out pretty darned good, if I must say so myself.

(To be honest, Judy peeled and sliced the apples for me.)

But I can say, with a little whipped topping, it's just as good for breakfast as it was yesterday afternoon.

For those of you who might think that's "gilding the lily", you could substitute some yogurt for that creamy concoction and thereby claim it to be healthy.

But for some of us, there can be no such thing as "too much".