This week's lunch round-up: comfort food to help us slide right into fall

The daytime temps have cooled significantly, this past week. I think it's safe to say that it is fall, here, now (no more near-summer high temps, for us). The house is cooler, we're now using the furnace for several hours per day (made it to the 26th with minimal furnace use, though), and baking/cooking keeps me active and warm.

Here's what's on the lunch menu for our family, for this last week in October:

• crabapple sauce muffins (using the tail end of last week's crabapple sauce, plus some not-so-sparkling Martinelli's apple cider, as liquid)
• home-style macaroni and cheese (didn't have much cheddar left, so I added the cheddar we had, plus some shallots and ground mustard for zing, and a spoonful of canned pumpkin for that orange-y cheese color -- ;-) but don't tell my family!)
• leftover baked bean casserole
• leftover curried pumpkin-peanut soup
• carrot sticks
• blackberry-rhubarb sauce
• toasted mozzarella cheese sandwiches
• pbj sandwiches