Challah French Toast

I've made this so many times it's almost second nature.

Frittata with Italian Sausage and Cheddar

I added to much meat and to much cheddar, it kind of overwhelmed everything else.  I would have drawn it back to around 1/3rd a pound of sausage (instead of 3/4ths) and the cheddar that I put in, which I admit when I made it I was thinking, hey, this is probably too much cheddar.

Chicken (haven't decided how it will prepared) and Mustard Mashed Potatoes

I pounded out the chicken a bit, salted and peppered it a bit and then did a light coat of Dijon mustard.  I sauteed it in a pan.  The mashed potatoes actually turned out quite well.

Pork Burgers

I love the Eden Farms Berkshire Pork.  I still owe them a statement.  I've been vaguely thinking about it, but I have been busy, so what can you do?  I hope to see them at both winter markets.

Black Bean Soup with Sherry (p25 October/November 2010 Fine Cooking)

I bought some Sherry (I don't remember what kind, but certainly not anything that said "cooking" in the title).  I tried it by itself and it vaguely reminded me of something  I had had before, but I couldn't place it.  Anyways, it turned out pretty well.  Not to boozy, which has been a problem with some other recipes, at least in Shannon's opinion.  Anyways.  I added some heirloom tomatoes and a bit of chevre (I thought I had some feta, but I didn't).

Black Bean Soup with Sherry

Pumpkin Bread Muffins (p306 Good Eats: The Early Years)

I made the bread as it called for, then again with the added spice and the chocolate.  I like the way that turned out better.  I plan to make this again, with a suggestion from Shannon, which may involve me making ice cream.