November 2025

Regretfully, I’ve cancelled the November dance classes, as I wasn’t getting any interest. I’m a bit sad, but I understand that it’s a busy month and time of the year, so let’s try again in January, shall we?

I did have a lovely guest ask me if she and a friend can take the classes, as their husbands didn’t want to sign up. The answer is yes, but I’d highly encourage you to motivate your partners to take lessons with you. It’s such a great activity to do together, and how many of us have things we actively DO with our partners? Not to mention, learning together means that you have a skill that you can both practice, and even better, do together, which is the whole idea. If you don’t have a partner, you are more than welcome to sign up, but we cannot guarantee the couples will want to change partners, and Steve can only dance with one gal at a time.

Dancing is such a great physical activity, I think it’s important in our dark, cold winter months to stay as active as possible. For our bodies, for our minds, for our attitudes. So please, indulge me, as I both love teaching dance, and I love moving, and I would love to share both of those things with you in our newly restored Historic Barn loft, where we have a terrific sound system, brand new restrooms, and a beautiful dance floor - the perfect ingredients to have some winter fun together!

You’ll see an option for Single or Couple tickets: this registration should only be done once per person or couple, as it covers the 4 group classes offered, all lumped together. In January, we will be learning and dancing the Waltz and Rumba, and I will prove to you how great having these 2 dances in your back pocket, and feet, will be, whether you’re at a wedding, cruise, concert, or just slow dancing in your backyard under the stars.

Learn to Dance in January!

When it comes to holiday meals, are you Team Traditional or Team Whatever Floats your Boat? Holidays are a great reason to gather, and typically that comes with buffets, sideboards, counters, and tables heaving with dishes that everyone craves. And the leftovers! Isn’t that the best part?

As for me, and mine, we tend to lean a bit more simple, and while still refined, want our meals to focus on the Season, and on the people around the table. For smaller gatherings, I will do a roast chicken instead of a turkey, as it is both an easier task and less of a feat to keep the bird from drying out in the cooking process. Smaller, more intimate gatherings seem to be best for truly connecting with the each person around the table in a meaningful way, and the mess is less, which just feels more manageable. We do these crafted dinners with our friends and family in batches, as respecting food preferences and dietary needs for larger groups can be fraught with challenges and stress.

So, I’m leaning more into side dishes that utilize the best of what’s in season, amp up the table decor, and provide both nutrition and flavor packed into a pretty dish. With that in mind, here are some sides I’ve been dying to try, and a few favorites, that can enter the rotation for your Fall dinners, or become a timeless treasure for the Holidays. However you do your celebrations, make the meal special in your own way. That’s what the holidays are about, is the gift of sharing your time, talent and love, and what better way to do that than through a shared meal, made with love?

I absolutely love Cabbage, in pretty much any form, and have dog-eared the cabbage section in  Six Seasons by Josh McFadden (the cabbage soup with Farro recipe is mind-blowing good and so simple), so this Red Cabbage with Walnuts and Feta recipe intrigues me. Melissa Clark is pretty much a home-run hitter with her recipes (her book Dinner in French is another favorite) and the vibrant colors of this dish deserve a spot on any table.

Stuffing often is widely discussed as the quintessential Thanksgiving side, going hand in hand with turkey, but for those of us watching our carbs (I know, boring) or wanting an alternative that has a bit more texture, I give you Caramelized Onion, Cranberry, and Rosemary Tahchin, a crusty, crispy Persian rice dish that promises bold flavors, and a bit more crunch that stuffing can provide. Even if you save it for another occasion (I could build a whole meal out of this, a green salad, and a protein) do try it.

This is one of the dishes that I keep going back to, and while I haven’t made it every year, it’s worth revisiting. Roasted Brussels Sprouts with Asian Vinaigrette just packs a flavor punch, full of Umami, bristling with enough acid to counter-balance all of the rich and creamy, it’s honestly crave-worthy. I have to make this one for a crowd, as it’s a difficult dish to scale for a smaller party, but the blessing of this dish, it’s equally delicious fresh and hot out of the oven, or at room temp. Not every side dish can boast this party trick, so worth keeping in your back pocket, and the leftovers are great too (just leave the puffed rice off so it doesn’t get soggy).

Potatoes are obviously always a crowd favorite, and everyone seems to have a favorite, or “best” way to make them. Usually, they seem to be mashed, and while I’m not going to Yuck your Yum, I am going to push back a little on putting foods with texture (see a theme here with all of these yet?) on the table with crispy roasted potatoes. You know what I’m talking about. Perfectly golden-brown, crunchy on the outside, hot, steaming and soft on the inside. It’s a hat trick to pull this one off, but I absolutely promise you there won’t be a single spud left if you put this one out. I make these every year, on request, and I never seem to make enough, even though I keep doubling, and even tripling the recipe. Seem obscene? They’re THAT good. Side note: the Avocado Aioli is delicious, but the potatoes are good enough to stand alone, so maybe on the side for those that want it, and you can try it both ways. Crispy Potatoes with Garlic Lemon Avocado Aioli. I will choose these over mashed potatoes any and all the days of the week.

I’m that girl: the one who always brings a kale salad to the party. Why? Kale shines in the Fall, is packed with nutrition, and when prepared properly (I honestly still want to do a class on this alone) is absolutely delicious, and holds well to being made ahead, transported, and even being a leftover. What other salad green promises all of that, and maybe a side of controversy? While I have my 2 tried-and-true favorites (hint: one is in Six Seasons) I do think you should have a go at this, if you’re still looking for a kale salad you love. Lemon-Garlic Kale Salad has the necessary ingredients to “break” the fibrous quality of kale leaves down to make them easier to chew. Just make sure you remove the ribs, for the love.

I’m not a pie girl. I’ve tried to be, as I enjoy making them, and I just love how a well-made pie looks on the counter. My Grandmother was a stellar baker and made beautiful pies, so it’s in my DNA. They just aren’t my jam to eat. Having a pie-alternative is high on my list, and while there are many options, I’m excited to try these Cranberry-Lemon Bars, and if everyone else still wants pie, well, that’s just more for me.

Let me know if you try any of these, and what you think…I love to talk food, recipes, cookbooks, food…