Cooking a beautiful seasonal meal puts me in the holiday spirit. I need the simple pleasures of peeling apples, chopping onions and sauteing in bubbling pats of golden butter stirred thoughtfully around the pan, during the quite of the day, for my own sanity in this chaotic world. I look forward to the smile I’ll receive when I present the meal. For tonight is a pork loin I’ve butterflied and stuffed with an apple, onion, cranberry and walnut stuffing seasoned with sage and thyme. Acorn squash split open is filled with the remaining stuffing to bake alongside in the roasting pan. Tying the rolled up meat with twine as a sailor would tye a line around the main to batten it down for a storm, then dusting with salt and colorful pepper flakes.