Stop in and visit with some of our cooking partners.

Soupsong.com
Pat has a number of great pumpkin soup recipes. And as usual, great soup info to keep your brain alive. She also does pea soup and poetry this month. Don't miss it!
Cooksrecipes.com
Hope has a pumpkin smoothie on board this month. Definitely worth a gander.... Afterall, it is pumpkin month.
Gourmettime.com
A direct link to this exciting recipe archive.
Billy Bear for Kids
Don't let the title fool you. Lorraine knows of what she speaks when it comes to low salt, no salt stuff.

In This Month's Issue:
1. Back to Basics.......Brown Sauce
One of the grand sauces, also called Espagnole, brown sauce can be a little intimidating to make. The classic method of preparing a brown sauce is a lengthy and involved process that calls for Bayonne ham, veal, and partridges....no not the Danny, Keith and Lorrie kind.......
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2. Wringing or Milking a Sauce.
There are two ways to strain a sauce. Both involve the use of cheesecloth. Cheesecloth for cooking is a much tighter knit type then the stuff you purchase in the hardware store........
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3. Jus Lié
Jus Lié, frequently referred to simply as "jus" is a thickened sauce made from stock. Some chefs prefer a relatively strict interpretation of this term. To them, it.........
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4. The Asian Version.
You often find this easy to make sauce accompanying popular dishes such as Beef with Broccoli at your favorite local Chinese hangout.....
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5. Market Watch...Going Shopping?
Fall is here and so are the pumpkins, apples, cider and nuts.
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