Fall. What does it make you think of?

Flannel shirts.

Pumpkins and winter squash.

Chilly evenings perfect for sipping hot herbal tea.

Fresh pressed cider.


The list could go on and on and on.

But the leaves! Of all four seasons, fall is my favorite. I love the crisp smells; the pot roasts, chowders and desserts that aren’t appropriate for summer meals but are perfect for the cooler days of autumn; and of course the leaves. πŸ™‚ The vivid, vibrant shades of red and burgundy, yellow and gold, orange and copper. The hills are awash with glorious color!

field and skyLike a beautiful collage, our lawn is carpeted with brilliant orange and red maple leaves. Blown off starkly grey branches they spiral through the air like spun gold, the wind and the leaves dancing without a single care.

With the days getting shorter and steadily colder, the bovines are fattening up for winter. Hazel and Briar forage for the last lingering blades of faded grass but pause to investigate what is happening beyond their electric fence:

IMG_3375And like the leaves which the wind blows into ever shifting piles, jobs that need attending before winter arrives keep piling up as well. While mucking out the cow pens the other day, the girls came and hung out (and tipped over the full wheel barrow when I wasn’t looking. Just for the fun of it. πŸ™‚ )

the girls and mucking outWorking long hours in the cool, rainy weather usually gives me an incredible appetite. I’m always hungry to begin with. And I must confess I love food. πŸ™‚Β  It’s comforting to prepare it and enjoy the fruits of one’s efforts. The perfect close to a busy day is a hot, steaming bowl of thick, delicious chili with warm, buttered cornbread on the side. Mmmm! Satisfaction!

Since I usually make tomato-based chili I decided to be adventurous and try something new: Creamy White Chili. Pleasant, rich, layered with spices, it’s now one of my favorites! Great Northern White Beans, shredded Chicken and Green Chiles are simmered in a chicken broth base thickened with sour cream and heavy cream while Cayenne pepper adds a bit of zip, followed by under currents of hot cumin, earthy oregano and flavorful garlic.

Creamy White Chili

1 package ground Chicken

olive oil

1 small Vidalia onion – chopped

2 cloves garlic – minced

2 cans Great Northern White Beans

1 can (4 oz.) chopped Green Chiles

3 cups Chicken Stock

1 tsp. Pink Himalayan Sea Salt

1 tsp. Cumin

1/2 tsp. Oregano

1/4 tsp. Cayenne

dash of black pepper

1 cup Sour Cream

1/2 cup Heavy cream

Cook ground meat in skillet/frying pan then transfer to a larger pot. Add remaining ingredients, straining beans. Simmer 20 minutes and serve. May garnish with Frito Chips, fresh parsley, shredded cheese. Enjoy!


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