An Afternoon in the Kitchen

Welcome, friends, to my working kitchen!
I’m so glad you’re here to spend the afternoon with me. If you love to cook or garden, there’s no better time than autumn—when the Fall harvest gives us everything we need to create something wonderful. There’s just something about the way the kitchen smells this time of year, don’t you think?

So grab a cozy drink, make yourself at home, and let’s enjoy this afternoon together. We’ll chop, stir, and simmer while the air fills with all the best scents of the season. I can’t wait to share this time with you!

I kicked off the afternoon with a bit of flower arranging and a quick trip to the garden to gather some herbs. I couldn’t resist mixing alstroemerias in rich fall colors with a few sprigs of lemon verbena. The moment I brought them inside, the whole kitchen filled with that bright, citrusy scent—so refreshing!

After arranging the flowers, I stripped the rest of the lemon verbena leaves to set aside for drying. Don’t you just love the feeling of having fresh flowers and herbs scattered throughout the house? They add such warmth and make everything feel more alive.

While I was arranging flowers, my husband was busy prepping for a loaf of rosemary pepper bread. He gathered the rosemary fresh from the garden and got right to work. Once the ingredients were measured and mixed, he loaded everything into our bread machine and set it to work its magic. Soon, the scent of rosemary and warm dough started to fill the kitchen—it’s amazing how that aroma instantly makes everything feel cozier.

There’s nothing quite like hearing the soft hum of the bread machine and knowing that in just a few hours, we’ll have a perfect, golden loaf ready to enjoy. I can already picture slicing it warm, with a little butter melting right into it.

This is the finished loaf and it looks and smells amazing. Can’t wait to enjoy it with our simple evening meal.

Then it was on to the preparation of the rest of the meal. Fall is prime soup season for us, and one of my absolute favorites is red pepper and squash soup. It’s not only packed with flavor but also healthy, which makes it an all-around win.

I love how this soup turns out with a deep, rich orange hue—just looking at it feels like autumn in a bowl. There’s something so comforting about having a big pot simmering on the stove, ready to warm us up on a crisp evening.

You can find the recipe at the end of this post. It’s a bit of peeling and chopping—some butternut squash, onion, leeks, red pepper, and carrots. A sprinkle of seasoning and a handful of fresh sage from the garden bring all the flavors together. There’s something so satisfying about transforming simple ingredients into a warm, flavorful meal that makes everyone feel at home.

While the vegetables are roasting, it’s time for a well-deserved tea break. I love having tea in the afternoon—it’s such a simple pleasure, and I always enjoy taking the time to make it just right.

I use loose tea leaves and brew it a bit differently. There’s something so calming about the process: measuring the leaves, waiting for the water to heat, and watching the tea steep to that perfect color. It feels like a little ritual that brings a quiet moment of joy to the day.

I use a French press that’s dedicated to tea, which makes the process feel extra special. For two pots, I add five teaspoons of loose tea leaves to the press. I pour water just off the boil to the top, let it steep for five minutes, then press and pour.

Once the first pot is served, I refill the press with more nearly boiling water and steep for six minutes. After pressing, I cover the press with a tea cozy to keep it warm without over-steeping—the tea stays smooth and never bitter this way.

If I have company, I like to transfer the tea to a pretty, pre-warmed teapot and serve it on the table with a cozy. It’s such a simple pleasure, but it makes the whole afternoon feel a little more special.

Today I loaded a pretty autumn tray with tea, fresh blueberries and blueberry muffins.

I carried the tray out to the screened porch and set it on the outdoor table. It’s such a beautiful day, and it felt wonderful to sit outside, sip my tea, and enjoy the fresh air.

There’s something so peaceful about being outdoors with a cozy cup of tea and a muffin on the side. Moments like this remind me how important it is to pause and savor the little things—especially on days when the weather feels like a gift.

Then it’s tine to take the roasted vegetables out of the oven and let them cool. The wonderful scents from the different herbs are filling the air and making us just a little bit hungry.

Mix vegetable broth and milk or coconut milk together and add the roasted vegetables.

It will look like this. Then with a little immersion blender magic right in the pan you come out with soup.

Adjust your seasonings to taste then heat and serve.

I love fixing meals like this. You can add a salad if you like, and serve the soup with your freshly made bread. The flavors complement each other beautifully, making for a meal that feels special without requiring too much time. Plus, most of it can be prepared ahead, making it perfect for busy days.

When it’s just my husband and me, we usually have leftovers that store wonderfully—either in the fridge or the freezer—ready for an encore in a few days. There’s something so satisfying about knowing a delicious, homemade meal is just waiting to be enjoyed again.

All the elements for a great meal are set on the table. A simple salad with fresh lettuce and tomatoes, the aromatic rosemary pepper bread and the rick, deep orange butternut and red pepper soup.

All the autumn colors came together beautifully, and I added a glass of smooth Tuscan wine to savor with the meal. It truly felt like the perfect afternoon in the kitchen—those little moments where you slow down, enjoy the process, and let the day unfold. The simple, flavorful meal was the cherry on top, making the afternoon feel wonderfully complete. I hope you’ll give the recipe a try—it’s one of those dishes that warms both the kitchen and the heart.

Roasted Red Pepper and Butternut Squash Soup

4 cups chopped butternut squash, 1/2 inch cubes

2 cups sliced carrots, 1/4 inch coins

2 large red peppers, seeded and quartered

1 leek (root and top green leaves removed) chopped

1 large onion, chopped

6 – 8 large sage leaves or 2 tsps. dried sage

6 cloves garlic

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground pepper

1 1/2 cups no salt added vegetable broth

1 can coconut milk or 1 3/4 cups milk

1. Pre-heat oven to 400 degrees F. and line a large rimmed baking sheet with parchment paper.
2. Arrange the squash, carrots, peppers, leek, onion sage and garlic in a single layer on the pan. Drizzle with oil and sprinkle on paprika, salt, red pepper flakes and pepper. Stop (or toss with your hands) to ensure the vegetables are well coated.
3. Roast for 35 – 40 minutes or until vegetables are soft and tender. Stir occasionally to prevent burning.
4. Remove from oven and let cool for a few minutes. Add to dutch oven or medium-sized pan with vegetable broth and milk.
5. Using an emersion blender puree the mixture until thick and creamy. Bring the soup to a low boil and let simmer for 15 – 20 minutes, stirring occasionally. Season to taste.
6. Serve immediately or store in an airtight container in the refrigerator and enjoy within 3 – 4 days. You can also freeze this recipe.