Barefoot In The Kitchen: Welcoming Fall

Though Fall, the weather has remained quite warm.  Shorts and sandals continue as our daily attire. Our days are spent hiking and boating yet Autumn looms ahead.  I first noticed it during our hike, the subtle hints of crimson and gold among the lacy edges of the vale.

We’ve cleaned the gutters, installed gutter guards, swept fallen acorns from the drive, porch and plants brought inside.  Stored sweaters, leggings and scarves will be unpacked and laundered before the coming cold front.

As I write, I reminisce of Autumns past, both as a child and with my own children.  I recall playing in mounds of raked leaves, tossing them up into the air, watching them drift back to the ground like multi-colored snow.

Since I was a teen, I’ve pick up the most vibrant leaves and pressed them like book marks between the pages of a favored book.  I have sat with my children, teaching them how to seal leaves between sheets of waxed paper and hanging them in windows just as I’d learned in kindergarten.  And, I’ve sealed them in laminating sheets and used them for Fall table placemats.

Thunderstorms herald Falls approach where temps will plummet from mid to upper 80’s to highs in the low 60’s.  I will welcome it with open arms and a soul warming pot of Chili.

Chili

Ingredients

4 pounds lean ground beef

2 medium onions, chopped

1 large Bell pepper, chopped

4 cans (16 ounces each) Chili Beans

3 cans (14-1/2 ounces each) diced tomatoes ( I like tomatoes with chilies)

3 tablespoons chili powder

1 teaspoons ground cumin

4 garlic cloves, minced

1-2 Bay leaves

Salt, pepper and red pepper flakes to taste

In a Dutch oven, brown beef, onions, peppers and garlic.  Stir often , cooking meat until well browned.  Stir in remaining ingredients and simmer for 2 hrs. Serve with topping of choice…cheese, extra onion, sour cream etc. And piping hot cornbread is always a winner!

Tippin’s Honey Butter Cornbread is the perfect balance to spicy chili!

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1 egg
• 1/4 cup melted butter
• 1 cup milk
• 1 package jiffy yellow cake mix
• (If Jiffy brand isn’t available where you live, use 9oz of any yellow cake mix)

Instructions

1. Mix cake mix according to directions, being careful not to beat air into mixture. Set aside.  Mix the rest of the ingredients and gently fold in cake batter. pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan. bake in a preheated 400-degree oven until lightly browned.  Serve piping hot with honey butter melting over the top.

 

Honey Butter

Whip 1/2 c.  slightly softened butter with 1/4 c. Honey

Enjoy! Happy Blogging!