What a wonderful way to cook a pork roast! The meat, even an inexpensive cut, is moist and tender and flavorful. And the sauce - oh, the sauce - is deep and dark and yet slightly sweet, thanks to rich spices and wine. Wonderful with Garlic Mashed Potatoes! This recipe looks long and complicated, but I promise, it’s not! It cooks in one pan and requires only four steps. 1) Rub the pork roast with herbs and garlic, then refrigerate. 2) Brown the meat. 3) Chop and sauté for the sauce. 4) Stick it all in the oven! Making the dish for the first time, my reaction was, “THIS is why we eat at home.” An inexpensive cut of meat. Easy preparation. Rich flavors. Perfection! For a special fall meal, serve the pork roast with homemade garlic mashed potatoes. GARLIC MASHED POTATOES For four servings, allow a pound of russet potatoes, those are the ones with rough skins mostly used for baked potatoes. Peel them if you like but I like the rustic texture the skins add. Cut the potatoe

The recipes: My dog's favorite cookie recipe, All Natural Dog Treats. Plus, just in time for Halloween, "Black Cat Bites" for kids, they masquerade as "Reindeer Rations" at Christmas, "Bunny Pellets" at Easter. Plus, Homemade Fudgesicles, so easy! Let’s be clear: The first recipe is for dogs, not people. Repeat: Dogs. But are they good cookies for dogs? Or are they cookies for good dogs? Both, I’d say, since the good dogs I know chew ‘em up and beg for more. Make up a batch for your favorite canines. Woof! Yummy-woof! Woof! In contrast, Dog Chow for Kids is definitely people food, well, kid food anyway. With just a tad of imagination, it’s amazingly versatile. At Halloween, Dog Chow transforms magically into Black-Cat Bites. At Christmas, surprise, out comes Reindeer Rations. At Easter, whip up a batch of Bunny Pellets. The recipe remains the same. Only the name is changed to entertain the innocent. HOMEMADE FUDGESICLES are de

Two recipes to make good use of the colorful bell peppers that show up in early fall. The first is a quick sauté. The second is a pickle which may be canned or kept for a few weeks as a refrigerator pickle. Both add so much color to a table! COMPLIMENTS! "...it was so good!" ~ Carol The farmers market is bursting with garden produce. There’s no resisting the baskets of sweet peppers in bright summer skins of red, yellow and orange. Here in the Midwest, August and September are when savvy shoppers purchase peppers in the farmers market. They are often smaller and misshapen and the flesh is thinner. But they are often quite inexpensive: I've seen ten for $1. PIED PIPER PICKLES Clean 2-1/2 pounds of red and yellow sweet peppers. Cut each into six pieces. Place in boiling water for three minutes, then drain. Meanwhile, combine 2 cups sugar, 2 cups tarragon vinegar, 2 cups water, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 2 cloves crushed