September 24, 2009
So here’s what we’ve done so far to celebrate fall:
- I made my mom’s chili beans with rice, which is warm and comforting and delicious. My version of the recipe is below.
- We took a long walk all over the city on Saturday night, and it was beautiful.
- Justin put up our orange twinkle lights around the living room and the kitchen. I love that orange glow… it feels so warm and cozy.
- I’m working on designs for my Halloween costume, and I’m hoping to start sewing this weekend.
- It’s been cool and rainy for the past couple of days, so I donned my new tights and boots and scarf for a night out with friends.
- Justin and I started reading aloud together again, while snuggled under the quilt my grandma made us.
- I made a fig and honey tart, because I just couldn’t leave those figs at the market… they were calling out to me. I just sliced some figs and tossed them with honey and a bit of kosher salt, and folded them into a ready-made pie crust. I wanted the tart to be sweeter (more honey?), but Justin loved it.
- I made some Mexican hot cocoa (we found Abuelita instant Mexican hot cocoa, which is yummy and easy), and had it with a peanut butter sandwich for dinner one night.
- I lined the stairs with tiny pumpkins… they make me so happy, all cute and autumny.
Things I still want to do to celebrate fall:
- Bake more cookies and cakes and things with pumpkin and spices.
- Pull out my sweaters and tights and start putting together fall outfits. (I’ll definitely need my friend Andy’s help with this.)
- Start some kind of artsy craftsy project – embroidery or knitting, perhaps.
- Buy lots of votive candles to light all over the apartment.
- Watch a high school football game at the field a few blocks from our home.
How is your autumn going so far?
Chili Beans with Rice
- 1 green bell pepper, diced
- 1/2 pound ground beef
- 1 – 2 tablespoons chili powder
- 1 can pinto beans
- 1 can diced tomatoes
- Cooked rice
Saute the ground beef and bell pepper in a large skillet over medium heat until the beef is cooked through. Add the chili powder and stir for a bit; then add the beans and tomatoes, cover, and cook for 10 – 15 minutes. Serve over rice.
Notes: We like our veggies cooked to death, so we wait until the bell peppers are nice and soft. I sometimes serve this with brown rice, but if you’ve had a hard day, and need some old-fashioned mama comfort, only white rice will do. 🙂
Makes 4 servings.
Source: my mama.