The wind has just started to pick up and I’m not complaining. After a week of heat, it feels like fall might finally be back drifting in with that mix of salt air and something cozy I can’t quite name. Around here, fall is more of a mood than a season and today, I’m leaning all the way in.

For Brunch: sausage and hash brown casserole from Magnolia Table Vol. 1 topped with fresh tomato salsa. For Dessert: a butter cake with roasted strawberries and a balsamic drizzle from Vol. 3.

And Dinner is as classic as it gets: a whole roasted chicken tucked into a bed of carrots and potatoes from Vol. 2. It’s all happening in my Dutch oven, my favorite kitchen companion. Heavy, loyal, and just dramatic enough to make a simple roast feel like an event.

Kitchen Tool: The Dutch oven, because when you find the right one, it’s not just cookware; it’s commitment.

Cooking Tip: Roast the chicken uncovered for the final 20 minutes. That’s when the skin turns golden, the potatoes soak up every drop of flavor, and the kitchen smells like something worth slowing down for.

The windows are open, the breeze is steady, and for a few moments, it feels like fall might actually stay this time.

What’s on your menu?

Gracefully yours,

Thank you so much for reading Meal & Grace. If you’re not ready for our time together to end, visit bio.site/mealandgrace to keep in touch. Some of the links shared within my posts are affiliate links, which may earn me a few pennies at no extra cost to you, just helping keep the butter stocked and the grace flowing. Please know I only share products I truly use or that are on my wish list to bring home someday.