It’s currently 55 degrees, windy, and it definitely feels like fall here today. This turn in the weather always makes me crave a bowl of delicious, homemade, veggie chili. We’ve made a lot of chili over the years and every time we make it it’s slightly different – Ryan is
Maddy’s antics never cease to amuse us (and, let’s be honest, sometimes drive us crazy); the image above is of one of her rubber squeaker toys which she’s dropped into the toilet all by herself – we fished it out and properly cleaned it off…but it did give us a good laugh!
Although we still have some highs in the 80s here, it is cooling off and there are signs of fall everywhere…changing leaves, cooler nights, an abundance of Michigan apples, and college football. This Texas gal will never get over how truly breathtaking Michigan is in the fall! We recently made our
It’s a very snowy Super Bowl Sunday and nothing goes better with being “snowed-in” and watching people talk about deflated balls, Katy Perry, and occasionally puppies than a nice comforting bowl of chili. Ingredients: 2 red bell peppers, roasted then diced 1 poblano pepper, roasted then diced 1 small white onion, roasted then diced 1 large jalapeño,
Three beans, they’re delicious! Ingredients: 1 medium purple onion, diced 1 lb carrots, peeled & diced 5 cloves garlic, minced 2 red bell peppers, diced 1 28oz can Muir Glen Fire Roasted diced tomatoes 1 14 oz can Muir Glen Fire Roasted diced tomatoes 1 15oz can cannellini beans, drained