It's Christmas cookie time. A time that makes everyone smile, right? But you know what? I am not a big fan of making cookies. So fussy and repetitive. Especially when decoration is required. Sticky icing used to glue on sparkly candies that under non-holiday circumstances I would never eat. Which is why I like these Cinnamon Snap Cookies. Simple to make but so full of holiday spirit.

In fact I was invited to a blogger Christmas cookie exchange. Full of bloggers I love and bloggers I know are great cooks. But I showed up empty handed. No cookies from me. I had intended to make these cookies. But I didn't. I felt a little bad. But I was busy. Busy reading blogs...

I read all kinds of blogs, and it takes up all kinds of time. Time I could (better??) spend wrapping ribbons around cookies, right? Instead I read blogs with great photos. I read blogs that make me laugh. I read blogs from people I like, and I read the train wreck blogs too. In fact those are some of my favorites!

Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt

I got this recipe for Middle-Eastern spiced chicken skewers from Bon Appetit magazine sometime last year. I didn't save the magazine so I don't know what they thought about this recipe. So you're stuck with hearing what I think about it.

I think it's terrific. Pretty too. Pomegranate seeds make everything pretty. Which is similar to the way that tahini makes everything delicious and yogurt makes everything healthy. Making this recipe terrifically pretty and healthy too. I'd say this was a fresh, modern interpretation of Middle Eastern cuisine. It features an interesting mix of seasonings known in Turkey as Bahārāt, which includes cumin, oregano, and dried mint. Bahārāt is the Arabic word for 'spices'. So you might get confused when you Google around for the word. What makes this version typically Turkish is the addition of mint into the mixture.

So that's what I think (and know) about this recipe.

What do you think?

I am playing along with Kitchen Play this month in a Calphalon sponsored Progressive Dinner party.

I was sent a Calphalon No Peek Round Waffle Maker and assigned dessert. Now I could have made a dessert waffle. But I got to thinking how is a dessert waffle any different than a breakfast waffle? Well, I wanted to do something different.

Fall is in the air where I live. Apples are on my mind. So I decided quite easily to use apples in my dessert. Like I said, I could have made a nice waffle, maybe something all cinnamon spiced with an apple topping. But again. How is that different than a breakfast waffle?

No whatever I did would not entail anything close to standard waffle batter.

So all I really had in mind was "no waffle waffles" and "apples". Where could that lead?

Well, when someone says "apple" to me, it doesn't take my mind long to get to Tart Tatin. Which is a French pastry of caramelized apples sitting on top a flaky puff pastry shell made sweet and sticky with caramelized sugar. Could I make a Tart Tatin on a waffle iron? Well I just had to find out!

When I think of Fall, I think of the rich hues of the changing leaves, the smell of smoke in the air and the warm tones of late harvest fruit. All these colors and textures of Autumn also make me want to snuggle up to the warm toasty spice flavors of the season. So it’s no accident that the season’s signature fruits like apples, persimmons and pumpkins, pair so beautifully with cinnamon, cardamom and nutmeg.

As much as I love these combinations layered into a rich flaky crust– let’s not forget that they can be shaken and stirred just as easily as baked and braised.

That’s right, these flavors are naturals for cool weather cocktails because they pair perfectly with the warm caramel tones and deep smokey palates of bourbon, whiskey and even rum.

So to honor the season I have a trio of warming cocktails inspired by the some of the tastes we associate with Autumn.