WEEKEND BREAKFAST --- coffee | honeydew | ciabatta bread | soft cheese
AFTERNOON-TEATIME --- tea
DINNER --- butternut squash and apple soup | vegetable confit ( leek, field potato, celery root, carrot, shallot, mushroom, tomato and herbs, slow cooked in white wine, olive oil and lemon juice) | low-heat-simmered and chilled whole chicken, with ginger scallion dipping sauce and Thai basil | rice | fennel and lettuce salad | wine
celery root and carrot 
ready for confit
squash and apple soup
low-heat-simmered and chilled chicken- transition to early fall, with several kinds of root vegetables and a bit warmer and hearty soup of squash and apple.