Building Cathedrals
It seems hard to menu plan because we are still having some 80 degree days, but as much as I love being cold and cozy I have found that these two recipes are allowing me to compromise with the season. This chili is lighter than a usual beef version and uses lots of fresh farmer’s market produce. I even used fresh tomatoes instead of canned. The apple crisp, made with apples we picked ourselves, can be served with ice cream and also makes a wonderful (if a bit sugary) breakfast treat.
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