Produced, photographed, and written by Matthew Mead

www.matthewmeadstyle.com

You would think living in New Hampshire all my life I would tell you it’s the glorious summers that I long for—those warm and sunny days when the mercury hits 85 and the iced tea flows freely. But in fact, it’s not...it’s the spectacular autumn that I so look forward to savoring every year. Here are a few of my favorite inspirations of the season that keep me looking forward to fall.

Squashes in all shapes and colors not only inspire great meals but also suggest beautiful hues for all kinds of decorating projects.

Autumn wreaths are a real passion of mine. I look for inspiration everywhere, like the farmers’ markets, garden centers, and even the last of the blooms in my own garden. For large blossoms, use water picks and a foam oasis wreath form to keep the wreath fresh for several days.

Collecting yellowware for me is a real part of living in New England. Find pieces at shops throughout New Hampshire, Maine, and Vermont, or uncover less expensive pieces at flea markets like the ones in Davisville, New Hampshire, and Wilmington, Vermont. Both are open on Sundays from May to October.

Pie and Bakelite flatware go hand in hand. My family adores this peanut butter chiffon version trimmed with honey-kissed nuts. I like to serve it with vintage Bakelite forks and spoons from antique shops like The Fairgrounds Antiques, Keene, New Hampshire.

This pie is a cool and airy relief after a large holiday meal. I have provided the traditional recipe, but I often double the ingredients to pile the filling high and make parfait glasses with the leftovers.

Peanut Butter Pie

Serves 6

This no-bake peanut butter pie really delivers fluffy folds of chiffon spiked with a sweet and salty peanut taste.

• 8 oz Philadelphia cream cheese
• ½ cup peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla
• ½ cup milk
• 2 ½ cups freshly made whipped cream
• 1 baked 9-inch graham cracker crust

In a large mixing bowl, mix together the first 5 ingredients, and fold in whipped cream. Spread in prepared 9-inch pie crust. Place in refrigerator for two hours to fully set. Garnish with more whipped cream and finely chopped peanuts.