The countdown for Halloween costume completion has begun. Oh such pressure! I haven't even made up my mind on what I'm going to be yet. There is always the fear of showing up to a party and being the lamest rendition of a costume that nearly every other person is wearing. That is why my vampire fangs are staying in the drawer as long as Bella and Edward are household names. Does anyone have any suggestions? I need fun creative ideas that will still make me look haute ; ) 

Raise Your Glasses to Fall

It's just common knowledge that it takes a little longer for SoCal weather to catch up with the rest of the country, but that's okay! It just gives us more wear out of our light cardis and a chance to fit in a few more backyard get-togethers with friends. For all of my fellow SoCalers, this weekend is suppose to be a crisp 75º so enjoy it with this refreshing summer drink with a fall twist courtesy of Better Homes and Gardens.

Autumn Punch

Fresh-sliced plums garnish a blend of apple-cranberry juice and sweet white wine.

Best for: Low-key backyard parties
Prep: 20 minutes
Chill: Four hours

Oh dear, fall is here and my craving for all those full-flavored comfort foods has come with it! It's funny how in Summertime, when we are expected to show a lot more skin, its easier to say "Oh just the salad and a glass of Perrier please," but come cold weather seasons it's more like "--and don't forget the extra gravy!" I think it's because whenever the fall feeling hits my bones my stomach knows that all of the delicious holiday flavors are soon to come.

Luckily not all wonderfully warm deliciousness has to come at the expense of our summer figures (at least not just one week into the new season anyway). Try this recipe for Chickpea and Tomato Soup with Pasta courtesy of Kaboose.com. They promise that this rustic soup is rich and satisfying as a side or mainstay. Loaded with tomatoes, garlic, onion, chickpeas and spinach, it's a veritable vegetable medley that's deliciously good and good for you.

Ingredients

• 1 tbsp. (15 mL) olive or vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, squished
• 1 can (28-oz./796 mL) diced tomatoes
• 4 cups (1 L) chicken or vegetable broth
• 1 can (19-oz./540-mL) chickpeas, drained
• 1/2 cup (125 mL) small pasta shapes, like baby shells or ditalini
• 8-oz. (227-g) package fresh spinach, washed and coarsely chopped
• 1 tsp. (5 mL) salt
• 1/4 tsp. (1 mL) pepper
• grated Parmesan cheese for sprinkling

Cooking Instructions

1. Heat the oil in a large saucepan or Dutch oven. Add the chopped onion and garlic and cook, stirring, for 6 to 8 minutes over medium heat until just softened. Pour in the tomatoes, broth, chickpeas and pasta. Bring to a boil over medium-high heat, then lower the heat and simmer, covered, for 10 minutes or just until the pasta is tender but not mushy.
2. Stir in the chopped spinach and cook for a minute or two, until wilted. Season with salt and pepper and serve with Parmesan cheese to sprinkle at the table.