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.