It’s officially fall in Vancouver. The weather has a bit of a bite in it and beach volleyball is over. I got one last night on a patio with Beth last week and am ready to embrace autumn leaves and costume planning for Halloween!

Saying goodbye to Summer in Vancouver with artichoke hearts, dark chocolate, macaroon almonds, and a sliced baguette with guacamole, arugula, sliced mangoes, and almonds.

Which means that I can now enjoy soup without drowning myself in sweat in our sweltering apartment. I wanted to make something easy and found this recipe for a potato chickpea soup on the Whole Foods Market website.

I didn’t have all the ingredients so I replaced the white wine with champagne (Jordan and I used the rest of it to make mimosa’s), took out the mushrooms, used oregano instead of parsley and used pecans instead of almonds… So I basically changed most of the recipe.

It was really tasty but it could have used more wine!