From the Desk of Marky Baby -
Oh how I love the smell of fall.... (well, I mean, when I can smell it. My allergies are so bad I generally cannot smell from August until October).
I have a few fall favorites, in no particular order:
- Turning leaves
- Pumpkin patches
- Cool dense air that really makes the Turbo go whoooosshhhhhh
- Cosby sweaters (no, not worn by me, but others)
- Guessing when Christmas decor will be set out by eager retailers
- And, as always, the food! Warm slow-cooked stewed concoctions
Yummm. I never differentiated winter and summer foods when I was a child. But when we moved to Minneapolis I realized why one needs winter foods - mainly to thaw out.
Last year a friend bestowed upon us a chili recipe which we both love. I just made it tonight and Avalee loves it too! Here it is - please enjoy!
1 large onion
2 cloves garlic
1 lb. ground beef
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 tsp salt
1 can whole tomatoes, undrained
1 can red kidney beans, undrained
1. Peel and chop onion and garlic.
2. Cook beef, onion and garlic in saucepan; drain when browned.
3. Stir in chili powder, oregano, cumin, salt and tomatoes w/ their liquid. Break up tomatoes.
4. Heat on high until boiling - reduce heat so bubbles gently. Cover and cook for 1 hour, stirring occasionally.
5. Stir in beans and their liquid. Heat to boiling over high heat. Once boiling reduce heat so bubbles gently. Cook uncovered for 20 minutes stirring occasionally until desired thickness.
*For a hearty serving of leftovers, double the tomatoes and beans.
*Serve with shredded cheddar on top.
*We like to use turkey in place of beef.
1 cup milk
1/2 stick melted butter
1 1/4 cups yellow corn meal
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1. Mix milk, melted butter and egg.
2. Add yellow corn meal, flour, sugar, baking powder and salt.
3. Bake at 400 for 20-25 minutes in a greased pan.
Or, buy one of these: