Notes from tonight's dinner--early fall

We had a great dinner tonight! I figured I better jot down some notes about it so that I remember it for later. The whether has started to get chilly outside, so its time to make some changes to our usual dinner staples (bye bye cucumbers).
I think its good to make some notes, especially during the season changes, so I can look back and see what was working and what wasn't. Aaron has been trying to remember all day today what sandwiches he made last year during the cold whether.
Lunch first: I had maple ham and swiss cheese sandwiches using the sandwich press. I don't like one of those fancy "panini" presses. I prefer the old style one that is sandwich-bread shaped. Aaron had his first ruben sandwich of the fall. He makes it with corned beef and saurkraut, russian dressing, swiss cheese, and rye bread. He heats up the kraut and corned beef in a pan together. (Noah had a PBJ, which he has about 2-3 times a day now...)

And here's dinner:
Aarron had some chicken quarters that he slow-roasted all day after brining for about 36 hours. The brine contained salt, vinegar, 3 T ketchup, 3 T dijon mustard, 1/3 c. lemon juice. I think he basted it all day as well with butter, wisticher sauce, sugar, dijon, and salt.
I made a few odds and ends. We had some sweet corn and eggs from a farm we visited yesterday outside of Harleysville. I turned the eggs into deviled eggs (yolks, mustard, mayo, pickles, salt, pepper, and paprika) and just steamed the corn. I had some local red bell peppers in the fridge that needed to be used asap, so I roasted them. They were amazing! I threw them in the toaster oven on "grill" for about 15 minutes, then put them in a paper lunch bag and closed it for another 15 minutes while cooling. I skinned the peppers (its really annoying) then sliced them thin. I put them in a tupperware with 2 parts olive oil, 1 part red wine vinegar, and salt. They will stay good in the fridge for about a week. I have a recipe for canning them somewhere, but I haven't done that yet this season. I'll be sure to report back when I do.
There was also some feta cheese hanging out in the fridge that I needed to use or loose, so I marinated it in olive oil, vinegar, oregano, basil, dill, salt, and pepper (all dried herbs). This should also stay good in the fridge for about 10 days.
We also had a baguette available for soping up all the yummy juices from everything.
Anyway, its worth noting to hang on to the pepper recipe. They were the best batch I have ever made!