By DIANA LOVE For The Capital
By DIANA LOVE For The Capital
Capital Gazette Communications
Published
10/21/09
This year, I am especially grateful for the change of seasons. Although I like hot, steamy Mid-Atlantic summers, cooler temperatures and reduced humidity are nice.
Paul W. Gillespie — The Capital
Executive Chef Dirk Dressen makes an Oktoberfest Platter at The Old Stein Inn in Edgewater. While the inn’s menu features time-honored German fare, Dressen also offers specials for the more sophisticated palate.
As fall approaches in earnest, I instinctively retreat to the kitchen. Some innate force leads me to soups and stews and casseroles and slowly cooked roasts.
In just one day last week I put up several jars of fig preserves, prepared a Provencal-style beef pot roast (awesome) that I froze for a quick weeknight supper, slow-cooked some baby back ribs (amazing) for my husband and made cranberry-pecan cowboy cookies (gone in a day) for my kids. It was pouring...
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