FALL: in the air and, well, everywhere

Chalk ghouls and goblins

Yellow, crisp leaves

Pumpkins and butternut squash, of all shapes and sizes

Corn, ready for harvest

Little remnants of summer, in all their glory

Helping hands, harvest and pink chaff

Those that aren't quite prepared for what's to come

Meatless Three-Bean Chili

I have found that this blog has not only become an occasional place to share stories, vent or document random, noteworthy happenings, but some sort of cookbook that I revert back to, regularly. As I don't own any cookbooks and rely solely on memory for a lot of my recipes, I figure, why not make life a little easier and dub this blog my 'go to, e-cookbook,' (amongst other things). So, Kelsey-of-the-future, here is another personal favorite of yours: perfected by utilizing a combination of different recipes that were found online, in cookbooks and with the memory of mom's always in mind. There are very few dishes that warm me inside and out, and with fall in the air, it is a no-brainer that this one will be in-season for, well, how long did winter last, last year? ...Let's not think too hard on that one. Enjoy! ~

Here's the deal (makes a LARGE pot):
2 tbsp. of olive oil
2 medium onions (red, yellow, etc.)
2-4 cloves of garlic (to taste)
1 medium zucchini
1 red pepper
1 green pepper
2 cups+ of carrots (i like a lot)
4-5 medium, red or yellow potatoes (chopped largely)
2 stalks of celery (chopped thin)
1-2 tsp. of chili powder (check sodium/add to taste)
a pinch of oregano
a pinch of paprika
optional: a pinch of cumin/pinch of basil (usually found in chili powder)
pepper to taste

1] Cut/chop/dice/coin to desired size and 'sweat' on medium-low heat until soft.
2] Check/stir often.

Add:
1 (28oz.) can of organic diced tomatoes
1 (28oz.) can of tomato puree
NOTE: Tomatoes are naturally acidic/contain sodium, if you do not have fresh tomatoes on hand, find these 2, canned ingredients, produced WITHOUT ADDED SODIUM.
2 cans of vegetable broth
1 can of corn
1 (15oz.) can of black beans
1 (15oz.) can of pinto beans
1 (15oz.) can of kidney beans
NOTE: Drain corn, drain and rinse beans

3] Simmer on medium-low heat for an hour, or until everything is tender. *Think crock pot, usually the longer it sits, the better. *For a thicker consistency, use a potato masher and crush some of the beans on the bottom of the pot - the more you smash, the thicker it will get.
4] Add more pepper and salt or sugar to taste.
NOTE: Freeze leftovers, or turn it into a 'hotdish' mid-week, by adding egg noodles.

Garnish options:
Tabasco sauce
Lime juice
Fresh bread
Fresh, chopped cilantro or parsley
Sour cream
Green chili/tomatillo sauce
Guacamole
Brown sugar
Tortilla chips
Freshly grated parmesan or mozzerella cheese

Welcome to the World

Little Miss Jetta Adeline.
She is gorgeous, and I am in love with her already.

And, finally, the Barricks can be blessed with barbies, dollies, pink, nail polish, everything good and wonderful, etc...etc. :)

A Celebration to Remember

As you may have noticed, in a previous post, my parents were married 25 years ago on September 19th! ...It's almost hard to believe. Since my parents are so humble and because their 4 children love them more than they will ever know, we took the initiative to throw them a party! Personally, I have always been very proud of their relationship, as we all know, relationships aren't always easy, especially when you throw 4 children, all 2 years apart, in the mix. Especially now, after working at a healthy relationship firm and helping people find that one true love, I have discovered a stronger appreciation for their relationship and can truly understand the importance of this milestone. Luckily, us 'kids' pulled through, worked together and put on an awesome event.