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I adore fall. Everything about it: Brisk mornings, leavings falling, college football, my need to keep homemade soup on hand, warm coffee, mint tea, and anything pumpkin. I thought I'd compile a visual list of all the things I'm loving this fall. I'm a share-er, when I find something fabulous I tell all my friends, I phone my sis, I feel that everyone has to love what I've found as much as I do. So in an effort to feed this need to share here ya go chickadees.....
Blogs. Some of my favorite right now are:
Darby {an oldie but goodie, she always has such depth and insight in her posts as well as cute photos of her "Rovers" and great recipes.}
The Idea Room {this is a new one to me and I couldn't be more thrilled to have found such a great site! I can't wait to try the pumpkin chocolate chip muffins and to try some of the Photoshop tutorials Amy includes!}
Shoes. It is no secret I love me some shoes.
I don't own these but want to own these.....swoon.
ps-did you know they make Revas for the the chicklets?! seriously? don't know that $95 for a pair of little girl shoes is justifiable....imjustsayin.
Soup. It's just part of fall.
Taco Soup is a classic. You can't go wrong with it's tastiness along with some corn bread. Recipe found in this post.
Shrimp and Corn Chowder. Made this for the first time at the initial hint of cool weather. Even Dr. Chick enjoyed it :).
1 large onion, chopped {I omitted this & subbed onion powder}
1 lb red potatoes, cut into 1/2-inch pieces
1 (14-3/4 oz can) cream-style corn
1 (14-1/2 oz can) fat-free, low-sodium chicken broth
1 cup light cream or fat-free half-and-hslf
1 lb large shrimp, peeled, deveined
2 tbsp. peanut, canola or light olive oil
1/2 tsp. salt
1/4 tsp. pepper
In a large pot over medium heat, heat oil. Add onion, and potatoes. Cook until softened. Add corn, broth, light cream, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil.1 lb red potatoes, cut into 1/2-inch pieces
1 (14-3/4 oz can) cream-style corn
1 (14-1/2 oz can) fat-free, low-sodium chicken broth
1 cup light cream or fat-free half-and-hslf
1 lb large shrimp, peeled, deveined
2 tbsp. peanut, canola or light olive oil
1/2 tsp. salt
1/4 tsp. pepper
Reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in shrimp. Cooked until pink and cooked through.
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Part 2 to follow later...pinkie swear, chickadees.
What are some of your faves? I am always on the look out for great blogs, recipes and shoes, pretty please, share with us?
