^^Love these few little guys holding on for dear life.
The past three weekends have practically begged me to snap photos it in all its brightly orange and deep burgundy gorgeous glory.
Would you look at those colors? I mean goodness!
As I get out and walk with the leaves crunching underneath my boots, I think to myself how I truly have a Pennsylvanian soul. There’s something about us girls from the North. I look forward to my four seasons. Scratch that… I LIVE for my four seasons. Just about the time I am almost ready to throw my hands up and surrender to the season, it sparks a magical little hint that something new and exciting is on the way. On the way, dare I say precious little white snowflakes? Eek! (Hot drinks, cheerful little dancing flakes, a Charlie Brown Christmas, Christmas tunes, and twinkle lights!).
Okay, let’s get back to the weekend.
I haven’t had much time to really breath and enjoy the past few days. I feel like I NEEDED this weekend to be open, go with the flow, no plans, the feeling of rejuvenation!
Mr. B’s been pretty busy lately- which is fine, so it’s fun to be able to spend 2 1/2 solid days with my two lovely lady friends!
Coffee Date? Loving up on one of the sweetest baby girl’s, Taking a short train ride into the city of Uijeongbu? A Pasta and wine dinner date at Padella? Such a novel idea!
I hope your weekend was just as rejuvenating!
Address: 경기 의정부시 의정부동 155-19 2층
Address: 155-19 Uijeongbu-dong, Uijeongbu-si, Gyeonggi-do
Hours: 11:30 – 24:00 Last Order 22:00
Is it just me or does it seem like fall has been sticking around lingering longer this year?
No complaints in that department, I am enjoying event single delicious second of it. When I say delicious, I am talking about all of the wonderfully fall flavored morsels that have crossed my lips this season. Mmmm… pumpkin bread, pumpkin cheesecake, and of course the delicious dish I’m about to share with all of you.
Are you ready for this?
Spicy Pumpkin Chili! (BAM!) (Sorry, having an Emeril moment)
Ohhh and Don’t forget to bake up some cornbread with a nice pad of honey butter on top. Bob’s Red Mill brand mix with an added 1/3 cup of honey is a fabulous time saver if I do say so myself.
Black Bean and Pumpkin Chili
(Provided via a friend)
2 medium onions, diced (about 2 cups)
2 red bell peppers, preferably roasted and skinned, cut into medium dice
1/2 a chipotle chili can (canned in adobo sauce) (Watch out, SPICY)
4 Tablespoons olive oil
2 14.5 oz cans diced tomatoes (preferably fire-roasted)
1 Jalapeno (chopped)
1 1/2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
2 bay leaves
2 teaspoon salt
2 teaspoons dark brown sugar
2 teaspoons apple cider vinegar
32 oz canned black beans (rinsed)
4 cups roasted pumpkin or winter squash, directions provided below*
Serve with Cabot Extra sharp cheddar cheese
In a large stock pot, sauté the onions in olive oil until lightly golden. Add in the bell peppers and jalapeno, and cook for about five minutes until tender. On medium heat, add the chili powder, curry powder, ground cumin, cinnamon, bay leaves, and salt, and cook for another minute. Then add the tomatoes, 1/2 cup of water and the dark brown sugar, stirring well to incorporate. Cook at a simmer for 30 minutes, stirring every few minutes and adding more water (in 1/4 cup increments) as needed. (You, want to keep things from drying out and sticking to the bottom!).
Add the rinsed beans along with 2 cups of water and cook for another 20 minutes.
Add the pumpkin and vinegar just before serving. Taste, and adjust seasoning.
To roast pumpkin or squash:
Preheat oven to 425F.
Remove the seeds and the fiber from the pumpkin and cut the flesh into chunks, leaving the skin still attached.
Mix the chunks in a bowl with 2 or 3 tablespoons of olive oil, salt and pepper. Lay the chunks on a baking tray, skin side down, and put them in the oven. When the chunks of pumpkin are soft and the edges are tinged with brown, remove from the oven and allow to cool, and scoop out chunks of the pumpkin from the skin with a fork. Measure out 4 cups of the pumpkin and save the rest for another purpose, like a salad or snacking later. Or roll like me and put in all the pumpkin. Why not? Life’s SHORT!
Hope your fall week has been just as delicious!
This weekend was damp, foggy and moody. You know the kind, absolutely perfect for snuggling in and watching movies while playing games.
We watched The Office (currently re-watching the seasons together), lit candles all the while beautiful golden-yellow and fire-red leaves gracefully drop outside as the fog rolled by our floor to ceiling length living room windows.
We drove around the countryside with friends looking at the fall color, it was breathtaking. The colors and the views, ah! It reminded us of fall in Pennsylvania, I get the sneaking suspicion that’s part of the reason why we love our little home in South Korea so much.
There is just something about admiring God’s wonderful work that makes my little heart sing.
We stopped off at a coffee shop, Cafe Terra, nestled high up on the mountainside. We ordered and sipped on caramel macchiatos, enjoyed sweet chocolaty honey bread (I had a bite…you know not a fan of chocolate) took turns oogling the sweetest baby ever and enjoyed one another’s stories and friendly conversations. Did I mention this cafe had three charming pups, some song birds, and a tepee just outback? Yep, it was definitely our jam.
Here’s hoping you had an equally moody November weekend.
^^What happens when you give Mr. B the camera….
Cafe Terra: 가평읍 (산유리 725-1), Gapyeong-gun, Gyeonggi-do #010-5419-8789