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The division between the worlds of craft, decorative and fine arts has been slowly dissolving for the past decade. A new exhibition at the Massachusetts Museum of Contemporary Art aims to shatter what's left of those barriers. 

"Ceramics in the Expanded Field," opening Saturday, Oct. 16, brings together eight artists who integrate ceramics with other artistic practices, including photography, video, painting and performance. 

Creamed tuna is often thought of as being a Depression-era dish, mostly because of its low-cost ingredients, the ability to stretch the dish with little effort and its versatility (you can serve it over crackers, biscuits, toast points, rice, noodles or in a tuna noodle casserole.) But, the origins of creamed tuna go back further than the Depression, back to the days when salted cod was a dish on many tables, canned salmon was a cheap commodity and tuna was still considered a sport fish.

It's no secret that I love a creamy bowl of soup made with winter squash. I've written about my love of creamy, velvety squash-based soups before. And well, I'm delighted to say that first blast of crisp autumn-like weather happened this weekend and it was suddenly "soup season" in my kitchen.

I had butternut squash at the ready and pulled out my trusty Instant Pot.