I’ve got that Friday feeling – the one where you feel slightly invincible because you worked so hard during the week and you’re about to eat the weekend alive, and you want to do something impulsive and slightly dangerous, like get a tattoo and/or take a few shots of whiskey.

And then you realize you kind of can’t, because you’re in charge of a little human and it’s actually not practical to get drunk and live dangerously, and you’d definitely pay for it tomorrow morning with the world’s worst hangover because you haven’t had hard liquor in over a year. Plus, do they even let babies in tattoo shops?

On the bright side, I get the same “Friday feeling” when we get Pho Saigon and I know I don’t have to do dishes, so my playlist of girls who rock is actually pretty fitting because I kicked dinner’s ass by not even having to make it in the first place. So there.

This throwback isn’t all that vintage – the recipe was previously featured in the September 24th issue of The Spirit. Better late than never, right?

Each September, Joe and I attend the Newtown Beer Festival with my friend Kate, her husband, and their family. They live close to the location of the event and graciously host an after-party that’s always more fun than the actual beer sampling celebration, complete with plenty of food to absorb a few hours’ worth of sample-sized brewskis, a great playlist, a bonfire and, of course, more beer.

Things have drastically changed for Kate and I: she is expecting her first baby and, as for me, caring for a two-month old and all-day beer sampling aren’t  a good combination – especially the following day.  This year, Kate served as designated driver and we both hung at her house as the rest of the group celebrated the annual “tour de beer.”

We didn’t exclude ourselves, however, from the awesome menu typically served at Kate’s house, and she and I spent the day eating, chatting, and enjoying the beautiful weather on her back porch as Joey was lulled to sleep by the gentle breeze. In the spirit of tradition, I made an easy bread with the help of a bottle of Kenzinger, which was the perfect companion to Kate’s apple laced, fall salad.

Kenzo bread.

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The seasonal obsession with pumpkin definitely caters to those with a sweet tooth. Flavored lattes, baked goods, and even the scent from a candle all represent the squash’s affiliation with dessert. While its natural flavor when cooked is mildly sweet, similar to that of butternut squash, the flavor most of us lust after this time of year isn’t really pumpkin at all. The spice squad of nutmeg, cinnamon, ginger, cloves and allspice, collectively known as pumpkin pie spice, are all used to create that notable “pumpkin” taste we’re so familiar with.

I’m not one to pass up a pumpkin scone, but I actually prefer mine in hearty recipes, like soups or sauces. This pasta recipe uses autumnal herbs to flavor a rich sauce and coax canned pumpkin to the savory side.

Best of the fall.

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The star of tomorrow’s post and submission to The Spirit is none other than the season’s “it” ingredient, pumpkin. I promise, it’s done in a manner unrelated to sweets, beverages, or candles. Stay tuned!

For now, check out John Oliver’s rant on the pumpkin hype from Last Week Tonight.