Chick Flicks, Cookies & Crocheting

A storm is raging outside, the wind is whistling and the rain coming down hard.  So, I have decided that this weekend is for Chick Flicks, Cookies, and Crocheting.  I currently have P&P playing (the only one worth watching with Colin Firth!), and I have pumpkin chocolate chip cookies (recipe to follow on another day) to bake & eat - and a bunch of crochet projects to work on.  The one I really need to get done - an afghan for Mom. :)

Such a deep gorgeous red!  I almost want to keep it for myself. :)

So, this will be a short post - I need to go get baking (and eating!) and crocheting and chick flick watching.  Oh, and Cocoa (or Chai) drinking as well - and perhaps some other crafting.  

Ciao~
Crystal

Waiting for Fall with Sweet Potato Chili

• Autumn.  The crisp leaves, crisp air and crisp apples.  What's not to love?  While I do love my warm weather (I did live in Arizona for a while and absolutely loved it), I missed the fall when I was there.  And now I am back in beautiful Oregon, where summer turns into fall, then goes straight to the rainy season. ;)  But joking aside, it is my favorite time of year.  With just a few short days left of summer, I have been getting into the Fall mode.  Today I have a recipe to share with you - courtesy of my friend Daphne who I met while living in AZ.

Sweet Potato Chili

Doesn't this look just delicious??

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced (I like lots so I added a small, too)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile
• 1/2 teaspoon salt
• 2 1/2 cups water
• 2 15-ounce cans Kidney beans
• 1 14-ounce can diced tomatoes
• 1 14-ounce can corn, partially drained
• 4 teaspoons lime juice (I used a full tablespoon)
• 1/2 cup chopped fresh cilantro

          Preparation
            1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
            2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
I add a pound of browned turkey meat to mine when I want it to be a little more filling.

***If you are using a slow cooker, I just start by turning the cooker on high and adding the oil, garlic, onion - if you so choose - & sweet potatoes as I cut them up.  Then add everything else.  Also - if you do use meat, it works best to brown it first, otherwise the meat sort of disintegrates. - cook on low for 8 hours or high for 4-5 hours (or until sweet potatoes are soft).***

Enjoy!!!
Crystal

Blogging anew & Autumn decorations

So I recently (as in just now) felt I should restart blogging about my crafts. I'm not sure how many people will be reading this, but hopefully I can be an inspiration to others interested in crafting just as I have found inspiration from other bloggers. With Fall in the air, and all sorts of fun craftsy stuff to see in the stores - and online - the Autumn Decoration Bug has bit. Recently one of my favorite blogs to follow - Craftaholics Anonymous - posted a beautiful monogrammed wreath. Of course I had to make one of my own. So here is what I came up with. 

So very quick & easy. And not expensive - especially if you hit the sales at JoAnn's & Michael's.  I used a red vine wreath form, found some wired burlap ribbon, and lots of fall flowers. The letters I painted using acrylic paint. I hope you enjoy!