Good morning! I am so excited for this weekend. We have a three day weekend (school conferences Monday) and very few plans. After the busy week we’ve had, I’m ready for a break. I hope to watch lots of football and Hallmark movies and get caught up on laundry and chores. As you may have seen on Instagram, I kicked off the week with a dumb mistake. I bought all of our Halloween candy because I was excited to put out my platter and big witch bowl. I know I’ll end up buying more before the trick or treaters arrive.
Emery is getting these monogrammed saddle pads for Christmas. I had some free time this week to put her initials on them and I am pleased as punch with how they turned out. I can’t wait for her to open these Christmas morning.
The baby orders keep pouring in! These little onesies are heading to Denver for a little girl named Dylan. Ugh. Makes my ovaries hurt. But then Emery greets me with an eye roll this morning and I snap out of it. Seriously, her tween behavior is out of control.
My in laws were in town this week, so I zhushed the house with a few fresh flowers. My favorite arrangement is this pink and green carnation/mum combo in the guest room. Pink and green will always be my go-to color combination.
Our weather FINALLY feels like fall! To celebrate, I made a big pot of my turkey chili to be enjoyed after volleyball Wednesday night. Even though it was a busy weeknight, I pulled out my fun pumpkin bowls and had fun setting the table since my in laws were here.
The bowls are from Crate and Barrel and I use them from October through November.
Turkey Chili (serves 8)
1 lb ground turkey breast
1 onion, diced
1 garlic clove, finely chopped
1 green pepper, diced
2 15 oz cans red kidney beans, rinsed and drained
2 cans diced tomatoes
1.5 cups tomato juice
1 Tablespoon chili powder
Dash of Tabasco sauce, cilantro and cumin
Cook meat, onion and garlic together. Add everything else and simmer on low for an hour. Voila! This meal is easy, tasty and healthy.
Have a great weekend!
