There’s nothing better, in my opinion, than the warm days and cool nights that are characteristic of the transition from summer heat-waves to the enjoyable chill that autumn brings. The fresh air and low humidity does wonders for my energy and lately I’ve actually enjoyed doing housework; opening the windows all the way allows the gentle breeze to help me revitalize my living space. It’s almost as if I’m experience a “nesting” phase — getting my home in order now before the cold winter months force me to spend most of the time indoors.

Last Sunday, I managed to simultaneously cook a nice meal as I purged, organized and dusted; I was proudly crossing chores off my list while the slow cooker took care of our family dinner. A clean house filled with the intoxicating scents of home-cooking is a powerful combination.

Turkey cutlets cooked for hours in a cranberry mustard that was seasoned with onion, garlic and sweet, fresh orange juice — now, that’s a scent that is the perfect complement to the anticipation of fall weather. It was the perfect reward after a day of cleaning and I served it alongside mashed sweet potatoes and green beans.

Pulled Turkey with Cranberry Mustard

• 2 to 3 lbs boneless, skinless turkey cutlets
• 1-14 oz. can cranberry sauce (I recommend the whole-cranberry style)
• ½ cup fresh squeezed orange juice
• ¼ cup grainy Dijon mustard
• 2 tablespoons dehydrated onion
• 1 tablespoon dehydrated garlic
• 1 teaspoon ground black pepper
• 1 teaspoon salt

In a large bowl, whisk together cranberry sauce with orange juice, mustard and spices. Place turkey cutlets in the slow cooker and top with sauce. Cover and cook, on low, for 8 hours. Remove turkey cutlets to a plate and, using two forks, shred. Return to crock pot and toss in sauce. Season with additional salt and pepper if needed.