Crow Hollow Bed & Breakfast
Blog posts evolve in a variety of ways. This time, the first pot of chili, for Autumn 2013, is the catalyst.
I was just going to take a picture of a bowl of chili and post my recipe version.
While I began to clear away and rearrange the little table in the hearth room, in preparation for photo shooting, the thought crossed my mind to take it one step farther than just a bowl of chili.
I added the hen and pumpkins. That looked so cute, I added the leaf garland. The hen and pumpkins inspired me to use the Pfaltzgraff Antiqued Hen bowl and plate.
A mini tablescape/vignette began to form. Spying the lantern and remembering the bed and breakfast blocks, I added them to the arrangement.
Sometimes I have a specific event in mind when I do a post. Other times it is serendipity. I like the serendipitous times best. This is one of those.
Thank you Scribbler, for reminding me of serendipity…it’s a good thing.
Do you compose posts with link parties in mind or do you play it by ear?
Life is just a bowl of
I don’t have a particular chili recipe, although my Texas grandfather passed along his recipe many years ago. I don’t do my chili exactly like his, but the taste is just about the same.
It generally tastes the same each time I make chili, even if I don’t always make it the same way twice in a row.
This time I used crushed tomatoes, Rotel chili seasoned tomatoes, about a cup of V-8 juice, diced onion, sliced celery, a couple of finely chopped garlic cloves, drained and rinsed great northern beans, pinto beans, red beans, black beans, and the usual spices and herbs.
No measuring required, because everyone’s taste is different with chili. For us, the Rotel tomatoes provide all the heat we need. I sometimes add chopped green chili’s if I happen to have them.
Add tomatoes, juice, and seasonings to the crockpot.
Saute celery, onion, and garlic, add a pound or so of ground sirloin and brown. Add this to the tomatoes and juice, in the crockpot, then add beans.
Cook on Low for 2 or 3 hours. Serve with grated cheddar and cornbread or crackers. Peanut Butter is good with chili also, either on bread or celery.
At this time, I have had nothing more than a taste, to see if I got the mix right. I am assuming the mix is right, considering J’s consumption of three bowls of chili for lunch. When this post is composed I am going to have a little bowl of chili, with cheese and half a peanut butter sandwich.
IT’S FALL Y’ALL (Tablescapes and Vignettes Tuesday 10/01)