Time For A Fall Dinner

Even though we've had such glorious warm weather and today will get to the upper 70s as well, I'm feeling like it's time to concede to the arrival of fall with a classic Sunday night supper: roast chicken with roasted fall veggies like sliced acorn squash, sweet potato spears, parsnips, carrots, etc. This is partly driven by the changing seasons, but also by the fact that Whole Foods' current sale on a very fine whole chicken for just $1.89 a pound will end this Tuesday. Plus, with the chicken and veggies in the oven, I'll have a whole bunch of time available to make a second big batch of pesto from my prolific basil plants. Most will go in the freezer to join my first batch from a week ago, with one container reserved to do pasta with pesto tomorrow. Carpe diem!