What do you Fall for?

Good morning! First things first, I must talk about the pink elephant in the white room. I have not been posting as frequently-as I’m sure you’ve noticed. Without going into too much detail, I’ve needed a little reprieve.
But, that reprieve has been had and now it’s time to get back to business. The crisp fall air is upon us and I feel invigorated to sew, cook, create, build and ramble on about the things of God that I’m learning.

Can you handle all the weirdness that is Rebekah? Please scroll down before you answer that.

Probably not. But that’s why we have the buffer of the internet between my weirdness and your purity, dear reader.

Anywho, it’s fall time. A time of harvest, hot coffee and fun wintery-type projects. What are your favorite fall things to do?

At the top of my fall list is leaf watching. I could stare at, walk through, collect and photograph the changing leaves from now until eternity. And since I’ve already cleared it with God that there will be seasons in heaven, this love affair will not end.

Another one of my favorite things to prepare for the cold, fall weather is to make mittens out of old sweaters. I can never seem to find the cuteness factor when shopping for store-made mittens. Plus, store-bought are either too small, too scratchy or don’t match my winter coat. I came up with my own solution and made a pair of mittens and a matching scarf from two old sweaters.

Problem solved, mate.

Like a child, I cannot get enough of a good Maize Maze. The swishing stalks against a pale blue sky takes me back home to Kansas, to wheat fields, to harvest festivals. Plus, a good Maize Maze is always accompanied by horsey rides, apple cider and other fall accoutrements.

What more could you ask for?

Maybe a pumpkin patch? Yes, please. Pumpkin patches are to fall as snow is to Christmas. The grocery store cardboard bins full of pumpkins should be shunned other than for last minute pumpkiny needs, such as decorating your porch when unannounced guests come to visit.

Otherwise, I implore you to drive at least 45 minutes to a pumpkin patch, labor over which has the perfect stem-to-body ratio and finally choose your pumpkin-already knowing which side you will be carving a face into.

Please, for all pumpkins everywhere, do the right thing.

Finally, nothing says fall like all things cinnamony, nutgmegy and spicey. I love to kick off fall by cooking a huge batch of Ginger Snap Cookies, sharing it with the neighbors and nibbling on a few of my own. This pictured version above is a skinny version I created, called “Ginger Puff Cookies“, for those of you watching the waistline.

I also think fall should be accompanied by homemade No Fuss, No Sugar Applesauce, Beautiful Banana Bread andEasy Chili.

What are your favorite fall things to create, bake, sew or enjoy? I’d love to know, dear readers-for you are my inspiration to keep writing and creating things!

Spicy Chili, Spicy Night

An Italian, a cat and a chef walk into a bar. The bartender said, “What’ll it be?” The Italian said, “Red Wine, from my home country.” The cat said, “2% Milk, on the rocks.” The chef said, “Everything you’ve got. I have a party tonight and the more they drink, the better my food tastes.”

Buh-duh-schhhh….

Ok, so that was lame. Ok, so I made it up. And yes, I know telling jokes is not my forte. But now you’ve seen a glimpse of the real, lame-oid Rebekah. Tah-dah.

This is what happens to your humor if you get up at 5am to start cooking chili. It gets weird, then it gets strange, then it gets bad.

I ended up on bad.

I had a few people (hah!) over to the house this weekend and thought it would be fun to serve up a ton of chili, cornbread muffins and call it a day. I started off with a simple recipe that grew into a complicated mathematical equation in order to serve 60.

Ground Beef-check. 10 Pounds-check. Drain the fat-check.

Open up 26 cans of beans-check.

Consider buying an electric can opener-check.

Chop up 15 yellow onions-check.

Scavenge garden for peppers, chop up, seal in ziplock bags and don’t rub eyes-wish I could say “check” here.

Cook for at least an hour utilizing the capacity of your canners because none of your real pots are big enough. Don’t allow chili to burn on the bottom-again, wish I could say “check”.

Have a nervous breakdown, pour the contents of the chili out of the canners into at least 7 other smaller pots, scrape the burnt beans off of the bottom, scrub pot for at least 30 minutes, taste chili, confirm it doesn’t taste burnt, transfer back into the canners and turn down heat-check.

Make 60 cornbread muffins-check.

Cut up 2 lbs of carrots and 3 celery bunches-check.

Clean house-check.

Have a glass of wine-double check.

Wait for guests to arrive. Enjoy the night-check.

Eat the leftover chili for the next week-check.

A Plethora of Friday Men

I may have bit off more than I can chew. I decided it was high time to met all of these men my husband is hanging out with every day at “work”-and their wives.

Possessed by insanity, I said to Biceps, “Sure, invite all 30 guys (and wives and kids) over to our house on Friday. I’ll cook up some spicy chili.”

Sounds easy enough, right? And then I realized these men are MEN and won’t be eating one measly little “serving” of chili.

They’ll probably want two or three servings, if not more-and let’s not forget the wives. All in all, I’ll need enough for maybe 60+ servings. And then I began to make my grocery list.

Photo Source-Amazon.com
I’ve decided in order to offset the cost of aforementioned grocery bill, I will be shooting a firefighter’s calendar that same evening, unbeknownst to my guest.

I will be taking orders*.

*you better know that I am kidding.

Easy and Hearty Chili-(Vegetarian or Meaty)

Mmmm….chili.
The perfect meal for any tummy on a cold winter’s day. I make a large batch and freeze a bunch for later use-or to share with others. Food is always better when shared.

And, the longer you let the flavors hang out and get to know one another, the better the chili is.

Here’s what you’ll need:

2 lbs ground turkey/beef (leave out if you’re going the vegetarian way)
2 Roma Tomatoes
2 White Onions
4 Cloves Garlic or 1 tsp garlic spice
1 Green Pepper
1 jalapeno or more if you like it spicy
2 Cups black beans, drained
(1)14.5 oz can chili-ready tomatoes, undrained
(1)15 oz can tomato sauce, undrained
(1)7 oz can green chilis, undrained
2 Tbs chili powder
1/2 tsp onion powder
1 tsp basil
1/4 tsp pepper
1/2 tsp salt

Cast Iron Skillet
Large Crock-Pot

Seed tomatoes, slice and place in a small saucepan with 3 TBS of water.

Stew over medium heat until soft and mushy. Set aside and let cool.

Seed and chop up the green pepper and the jalapeno. Slice up your onions.

Cook turkey/beef in your iron skillet and drain the fat. Return the meat to the pan and turn the heat to low. (If you are making the vegetarian version, skip this step.)

Mince your garlic cloves, adding it to the cooked meat (if you are making the vegetarian chili, mince the garlic into a large saucepan. Proceed to the next step).

Add the onions, green peppers and jalapeno to the meat. Cook on low heat until the tender, usually 3-5 minutes. While this is cooking, we’ll focus on our crock-potting next. Yes, ‘crock-potting’ is a word. Don’t try looking it up, though…

Turn the heat to low on the crockpot and add the “wet” ingredients:

Stewed Tomatoes
2 Cups black beans, drained
(1)14.5 oz can chili-ready tomatoes, undrained
(1)15 oz can tomato sauce, undrained
(1)7 oz can green chilis, undrained

Stir the ingredients together.

Next, add the spices to the crockpot:

2 Tbs chili powder
1/2 tsp onion powder
1 tsp basil
1/4 tsp pepper
1/2 tsp salt

Lastly, add the meat, onions, jalapeno and the green pepper. Stir thoroughly once more.

Add a little cheese on top and voila-yummy in your tummy.
I serve my chili typically with cornbread and raw veggies on the side. It’s so dang good, you may not want to share….

Put the ol lid on top, turn the heat to low and let simmer for 2-3 hours.