A lesson in real world budgeting: Sometimes some things gotta give.

I've learned a lesson this last month: Take my own advice.

Anyone who comes to me for cooking/eating advice always hears the same thing. Be willing to spend a little more on quality home cooked meals because you'll save money in the long run. And always find ways to eat more fruits and veggies. You will learn to looooove them.

I do not claim to be an expert. Allan has asked me to "never make that again," and Jack snubs his nose at about 33% of what I put in front of him. But I do love to cook. And I know how my body feels when I really put some TLC into what we eat.

So why would I ever, ever stray?

Anyone who talked to me at any time during the months of July through September probably heard about my genius budget. Everything was categorized to the penny. In order to do all the things I want to do within the next five years, including buying a house and paying off our student loans, I was going to be the master of fiscal discipline. And if that meant trimming my monthly grocery budget by a third, so be it.

Ha!

I made it through August and September successfully. I stayed within bounds. Then October hit. Nineteen cents per pound watermelons disappeared. The price of fresh green beans and zucchini doubled overnight. If I had to cook another chicken leg quarter again I was going to throw up. Ground beef--I still abhor it, even after two months of trying to make it palatable. Our diets were seriously lacking in variety. I'd gone from eating about nine servings of fruits and vegetables a day to three--if I was lucky. I was tired, cranky, and one night decided that going to McDonald's sounded infinitely better than the sixty-cent per serving meal I'd cooked up.

I missed eating well. I missed it so much I was depressed. I finally realized that wanting to shift $100 from savings to groceries every month isn't frivolous. It's our health, for crying out loud. And as silly as it sounds, it brings me so much happiness. I like to think of it as putting $100 into a health savings account of sorts.

This last week's trip to the grocery store was a joyous occasion. I loaded up on so much produce that I thought the checkout girl's eyes were going to pop out of her head. Yams, spinach, beets, asparagus, apples, strawberries...I could go on. And on.

Today at lunch when I pulled out an avocado, Jack shouted with the enthusiasm that only a two-year-old can muster, "CAN I HAVE THIS ONE!??!"

My dear, sweet boy. I'm so sorry you've been deprived these past two months. I will never do it again.

Here is some seasonal vegetable love. This is called "vegetable candy" in our house.

Autumn Vegetable Medley

• 1 (9-ounce) fennel bulb with stalks
• 2 cups (1/2-inch) cubed peeled butternut squash
• 1 1/2 cups (1-inch-thick) slices parsnip
• 1 1/2 cups (1-inch-thick) slices carrot
• 1 tablespoon olive oil
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash freshly grated nutmeg
• Cooking spray
• 1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional)

Preheat oven to 425°.

Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.