It’s the most wonderful time of the year – when multi-course dinner menus are meticulously created, families and friends gather together, admiration and praise for an otherwise laughably awkward, oversized and basically flightless bird is the small talk du jour.
Since apples shine during the fall season, I always look for ways to infuse that sweet delicate flavor wherever possible. Not to mention the fact that I typically have WAY too many apples from a weekend of apple picking at a local farm.
I am a huge soup fan. I could eat soup 365 days a year, both during hot and cold weather. (Hence, my previous post for chili!) But of course, as the mercury drops, my craving for soup only gets litty-lit!
Hello friends! The weather here in the northeast has taken a sharp downward turn temperatures-wise, which means one thing (well, maybe more than one thing, but definitely one IMPORTANT thing): it’s CHILI-COOKIN’