|Ladling the chili directly on the pain perdu made it a little soggy|
|This was much better as the bread retained its crisp exterior - brush the edge with oil and sprinkle with chopped herbs|
The cooler weather is just around the corner here in Montreal and I have to admit that this is my favourite time of the year. I'm not talking about the freezing, snowy -20°C temperatures we sometimes get in the middle of winter but the wonderful - thick sweaters and sleeping with the windows open kind of weather. It usually lasts all of September and October and it is when I really begin to want to start cooking comfort food. For me, there is nothing as enjoyable as spending some time hiking in the woods to admire the vibrant colours of the leaves changing on a cool day and coming home to a warm house that smells wonderful. Add to that a roaring fire, some great music, and I am at my happiest.