First the TomotaFest and last week the Potato Fest. I wonder how many vegetables have a festival named in their honor? I was told Alaska has a “vegetable fest” every year. That should cover a few.

The Potato Fest was in Savannah and is to honor the area which was once the nation's top potato producer. They had a potato shoot, mashed potato wrestling contest and a potato peeling contest among other things.

Its October already - unbelievable. We must be having fun according to the old saying, “time flies when you are having fun.”

I love the fall colors, and I especially love when I see a whole field of still very green trees, obviously evergreens, and one red, yellow or orange tree in the middle of them, like a rebel tree claiming its territory.

Seems to me the leaves changed earlier this year, but the mums everywhere are beautiful. Its also cooler earlier.

There are so many great events going on in our community this fall. For sure no one can say there's nothing to do and its boring. The different clubs are also featuring music on the weekend, and it seems dancing is coming back into style again. Great. Skaneateles just had its annual Jazz Fest. I didn't get to go, but I talked to a few people who did, and they had a great time.

Options for Independence had its annual luncheon last week, given by Guy Cosentino and the board of directors. They give out six awards every year: two for the people who are advocates, two for volunteers and two for businesses of the year. That is a great honor to be chosen and a nice, nice occasion. They are a wonderful organization that does many things for people.

I hope everyone is having a fine fall.

My ethnic recipe this week is German Potato Soup, and my other recipe goes with the season - Brandied Pumpkin Soup.

Today's blooper

The blooper for today I was told took place many years ago. A young wife was preparing her first meal in her home. She had never cooked before. She was brought up in a home whose family had a full-time housekeeper, so she never learned how. She decided to have fresh string beans for the vegetable. She washed them thoroughly, then cut of the ends on both sides. She cooked the ends to serve and threw away the middle section. I can't imagine it. Can you?

Diana Sobus, of Auburn, specializes in making ethnic foods

Potato Soup

1 large chopped onion

2 cups chopped celery

8 diced potatoes

2 tablespoons grated carrots

8 tablespoons butter

8 tablespoons flour

3 cups milk

3 boiled eggs chopped

1 tablespoon chopped parsley

1 tablespoon pimento

Place onions, celery, potatoes and carrots in a pan with enough water to cover. Cook until done. Combine butter and flour in a pan over low heat. Stir in the milk until creamy. Combine with vegetables. Season with salt and pepper to taste. Add chopped eggs and parsley. Sprinkle with pimento. Serve.

Brandied Pumpkin Soup

Makes 2 quarts

2 1/2 cups canned pumpkin

1/4 cup (one stick) butter

1/2 cup finely chopped onions

1/4 teaspoon ginger

1/4 teaspoon nutmeg

3 1/2 cups chicken broth

1 cup half and half

2 tablespoons brandy

Salt and white pepper to taste

Croutons or sour cream

Melt butter in large, deep saucepan. Add onions and cook, stirring occasionally until transparent. Blend in spices and chicken broth. Bring to a boil. Blend in pumpkin and half and half. Reduce heat. Cook until soup is thoroughly heated stirring occasionally. Blend in brandy. Season to taste with salt and pepper. Serve hot with croutons or chilled with a dollop of sour cream.