Chicago's summer is so short-lived and while I'm so sad to see it go, there is something completely inspiring and delicious about a new season. This Fall, I find myself wanting to create and make things. Here are three very simple ways to embrace the season through decorating, corresponding and eating!
This year, I thought I would jazz up my fall decorating a little bit from the usual dumping of gourds into a bowl. I visited my local farmers' markets (Green City Market and Lincoln Park) - one of my favorite things to do on a Saturday morning - to find some gourds and a nice bunch flowers. I also walked to both thereby getting a little exercise and enjoying the pleasant weather while it lasts. Directions: First, make sure you pick gourds that can stand upright. Next, cut off the tops with a serrated bread knife. Then, scoop out the seeds with a small spoon. Finally, add a little water and some small flowers. This table arrangement seriously makes me smile every time I enter the room. I hope it brings you some of the same joy!
1. Notecards and envelopes (Paper Source for a variety of colors or Joann Fabrics, Michael's or Hobby Lobby for white sets)
2. Glue pen
3. Glitter
Directions: Use the glue pen to write text (go over your work twice), dust the glitter on top, and tap or blow off the excess glitter. Notes: the glue pen will go on blue by dry clear. Put a creased piece of paper underneath the card to collect the excess glitter, then use the crease to let the glitter slide back into the container. By the way, I am totally digging this glue pen, and I think you will too!
My husband and I were hosting some friends for dinner and needed something carb-free due to some dietary restrictions. Well, since warm, hearty soups are synonymous with cooler weather - at least to me anyways - we steered our menu that way and stumbled upon a great chili recipe on Allrecipes.com. It was a stovetop recipe that I had a brilliant idea to make into a CROCKPOT recipe! You ask, "Why is this significant?" If you're unsure, that's because you don't own a crockpot. Please let me convince you to get one :) Instead of slaving over the stove for 2 hours stirring in each new ingredient, I did 20 minutes worth of prep work, dumped it all into the crockpot, and five hours later, we had a delicious meal on the table. Oh, and in that 5 hours, I was able to entertain a friend who was in town, read and take a nap! You get now why the crockpot can be a life- and time-saver :)
Before you tackle this recipe and its long list of ingredients, substituting, eliminating and adding is what it's all about. I like spicy foods so I upped the spicy dial. If you don't like spicy, don't use the serrano chiles and buy chili beans that are mild. If you want to add 1/2 cup of beer or 1/2 chicken broth instead of 1/2 cup water, do it! Or if you have cayenne pepper and not paprika, maybe put in two teaspoons of cayenne pepper and no paprika. Or substitute ground turkey for the beef for a healthier version. You are the chef! It's your creation!
This recipe is adapted from Allrecipes.com
- Heat a large pan on the stove and cook the ground beef until it's in brown crumbles. Drain leftover grease. Multi-task and while this is cooking, dice and chop the onion, celery and serrano peppers.
- Pour the cooked ground beef into the crockpot. Add in all 4 cans of the chili beans, diced tomatoes and tomato paste (for ease, don't drain). Also add the onion, celery and serrano peppers. Next add in the bouillon cubes and water. Spice up the mixture with chili powder, Worcestershire sauce, garlic powder, dried oregano, ground cumin, hot pepper sauce, dried basil, salt, black pepper, cayenne pepper, paprika, and sugar.
- Stir to blend and set crockpot on high for 4-5 hours, or on low for 8+ hours if you're working all day. If you like, after 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. Serve immediately or bring to room temperature and refrigerate or freeze.
Yum! I am definitely going to try that chili!
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