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everyday Ann

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Autumn Has Fallen

October 5, 2020

Fall is in full affect here in the Midwest. We have gone from shorts to hats and mittens in 2 days flat. This is one of my favorite seasons, the colors, smells and the crisp air. The apples, pumpkins, campfires and hot cider. I love walking the trails and the crunch of the leaves beneath my feet as my children hand me piles of the leaves they have found.

I like to add a little of the season to my home decor as well. It is nothing extravagant or complicated, just a pumpkin here and there. This year I committed to shopping my home for Fall decor verse buying something new. Last year I purchased a container of small pumpkins and used them as a centerpiece on the dining room table, this year I scattered them throughout the house.

Decorating the front porch is probably my favorite and I love driving up to the house seeing it in season. I think it gives the false impression that perhaps we might have it together, when in reality the inside of the house looks like a tornado went through it most days! Fake it until you make it! It took me a little longer to get around to it this year, in part because my summer flowers finally made it and I didn’t have the heart to uproot. Frost took care of that. I was able to keep some of the ivy to use in the display.

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Soups On

January 18, 2019

(source)

The cold of winter has me drinking coffee in the afternoon and making soup weekly for dinner. There is something about a hot bowl of soup to take away the chill and provide a warmth to the frozen days. Besides the warmth it is an easy one pot dinner, simply add a homemade loaf of bread, cornbread or cheese and crackers.

I thought I would share with you some of our favorites that we rotate through, complete with my Dad’s chili recipe. Bon Appetit!

White Chicken Chili
Sausage and Veggie Soup
Flu-Fighting Chicken Noodle Soup
Chicken Wild Rice
Taco Soup
Chicken Tortilla Soup
– Magnolia Table by Joanna Gaines
Butternut Squash Soup – Magnolia Table by Joanna Gaines
Beef Stew – Magnolia Table by Joanna Gaines

Dad’s Chili
1 lb. ground beef (he uses Elk meat)
2 cans (15 oz) Bush’s chili beans
1 cup of onion
2 cans of green chilis
1 can (14.5) diced tomatoes
1 can (6 oz) tomato paste
1/2 cup water
1/4 tsp black pepper
1 tsp salt
1 Tbsp chili powder
1 tsp oregano
1 tsp sugar

  1. In a large pan cook beef and onion until browned.
  2. Add in remaining ingredients and stir. Bring to a boil. Cover, reduce heat to a simmer for 20 minutes.

I didn’t realize chili was served with noodles until I became a Wisconsinite, it seems to be the norm here. Even restaurants will serve a side of noodles with your chili. To compromise, I prefer to use small elbows when I make it.

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Filed Under: Random

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