The Frost Is On The Pumpkin!

Oh my Blogland friends it is getting chilly here in beautiful Western Pennsylvania and I'm inspired! Today was one of those bright blue October days with the sun glinting off of the golden yellow leaves. Last night, in some areas, there was a frost which brings me to the inspiration of my newest ornament. Have you every heard the saying "the frost is on the pumpkin"? Well if you live in an area that gets cold you will be hearing it soon! It's enchanting to wake up the next morning after a frost with the landscape sugar coated with a thin layer of icy crystals. This dimutive 2 inch by 2 inch ornament pays homage to this saying! I just placed it in the All Hallows' Evening Store! How's the weather in your part of the country? Is the frost on the pumpkin yet where you live?!?!?

The Frost Is On The Punkin

by James Whitcomb Riley (1853-1916)

When the frost is on the punkin and the fodder's in the shock,
And you hear the kyouck and gobble of the struttin' turkey-cock,
And the clackin' of the guineys, and the cluckin' of the hens,
And the rooster's hallylooyer as he tiptoes on the fence;
O, it's then the time a feller is a-feelin' at his best,
With the risin' sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder's in the shock.

This cool bright autumn weather made me hungry for "comfort food" so for supper I whipped up some White Chicken Chili and cornbread......yummy! The recipe is below.

1 lb of boneless, skinless chicken breasts
1 can of navy beans
1 can of cannellini beans (15 oz can)
1 box of lowfat chicken broth
1 can of diced tomatoes
1 small can of chopped green chilies (4 oz can)
4 carrots chopped
2 ribs of celery
1/4 cup of chopped onion
1 teaspoons of garlic powder
paprika
black pepper
sour cream
shredded cheddar cheese

Chop up chicken into bite sized chunks and cook in 1TBS of oil...sprinkle with paprika and garlic powder as it cooks. In a seperate pot, saute onion in a little oil then add chicken broth (reserving 1 cup) and chopped carrot and celery, bring to a boil until veggies are tender. Meanwhile over at the food processor or blender add 3/4 cup of navy beans and 1 cup of reserved chicken broth and puree. Add the puree to the pot of veggies. Add the chicken, green chilies, tomatoes (drained), the rest of the navy beans and cannellini beans. Add more garlic powder and black pepper to taste and heat on low for 30 minutes. Ladle into bowls and garnish with sour cream and cheddar cheese. MMMMMMMMM....good!