Yours Mine and Ours

Fall is in the air!

It is September now and it is suddenly starting to feel like fall. While I hate to see the summer come to an end, I love all the things that come with this season. The temperature, as if by overnight, has dropped 20 degrees. There is a cool, crisp, feeling in the air and the leaves are slowly starting to turn.

When I think of fall, I think of homemade chili and donuts, wassail, and jack-o-lanterns. I look forward to taking Aiden to the pumpkin patch and trick-or-treating with Michael.


I look forward to all the fall soups we will make, to harvesting our garden, and to driving up the Alpine loop together during general conference to see the leaves change. I look forward to the fall rain and watching our beautiful mountain turn purple and blue.



I love to see the beautiful, white, steeples against the fall colors and mountains. I can’t wait to make apple crisp, pumpkin pie with whip cream, and Thanksgiving turkey. I am looking forward to watching Ichabod Crane and reading Jonny Apple seed with Michael and Aiden. Finally, I am looking forward to walks up the canyon with my sweetheart while we sip on hot peppermint tea.


One of our favorite fall soups to make is a Spanish soup called Rancho Canario which comes from the Canary Islands. If you like soup this is a must try!!

Ingredients:
1 cup garbanzos (should be soaked overnight)
4 potatoes cubed
½ zucchini squash cubed
1 onion
1 bell pepper diced
1 clove garlic minced
2 tomatoes diced
4 oz salt pork
Mexican Saffron (tip: pulverize for best flavor)

In deep skillet cook salt pork until done, add diced tomatoes, onions, garlic, bell pepper to skillet until tomatoes are cooked through. Pour contains into large crock pot. Add potatoes, squash, and garbanzos then fill with water and add 1 tablespoon Mexican saffron (or to taste). Let stew for 4 hours. Best served with potato rolls and butter.