Happy Thursday, My Lovelies! We've been fluffing our home for autumn, and I must admit I miss our cooler temperatures from last week because it's flipping hot here today!
Let's take a look at my latest tablescape for autumn:
These napkins match the rooster table runner.
I've been collecting glass pumpkins for years. The three glass acorns from Pier1 are my newest additions (new this year).
Here are a few of our glass pumpkins from around the house:
I like the Halloween-inspired votives on our mantel. I found these at Leaf 'n Petal.
Autumn votives in the art studio
As promised, here is a wonderful recipe featured at The Fresh Market this month. I followed the recipe as written.
Mole Style Chili
1 lb. ground chuck
1 c onion, chopped
1 clove garlic , chopped
1/3 c Starborough Sauvignon Blanc
1 oz Scharffenberger 99% unsweetened baking chocolate bar, coarsely chopped
1 14.5 oz can fire roasted tomatoes, undrained
1 c water
2 tbsp chili powder, substitute 1 tbsp chipotle chili powder if you prefer (I did!)
1 tsp ground cumin
1 tsp salt & pepper
sour cream and cilantro as garnish
Cook beef in a large saucepan over medium-high heat until browned, stirring using a wooden spoon to crumble. Drain, if necessary, set beef aside and return pan to heat.
Lowder heat to medium and add onion and garlic; cook 4 minutes or until tender.
Add Starborough Sauvignon Blanc and use a wooden spoon to scrap up any browned bits from the bottom of the pan. Add Scharffenberger baking chocolate, tomatoes, water and bring to a simmer. Add cooked beef, chili powder, cumin, salt and pepper; cover and simmer 20-25 minutes.
Serve hot topped with a dollop of sour cream and fresh cilantro.
This is an easy chili for a busy weeknight!
Have a cozy evening!
Come back tomorrow for Literary Friday and next week for Halloween decor!
Until next time...