Where did October go?

Lately...

1. Getting the house organized. We inherited a few pieces of beautiful furniture from Austin's grandmother. She is moving out of her home and into either a retirement home or assisted living.
2. Wishing for cooler weather. I want to start wearing sweaters and using my crockpot more. Both of these things really do require cooler temperatures.
3. Watching lots of college football and Ranger's baseball.
4. Working.
5. Traveling. Last weekend we went out to Horseshoe Bay and spent the weekend with the Clark family. It was a great time with friends and the boys went wake boarding. Yes, wake boarding in the lake in October. Austin was in the Harlingen area this weekend for a good buddy's bachelor party and next weekend he is going to New York to visit Chase with Chris.
6. Hanging out with friends. I went out to Southlake on Friday night for Taylor Kelly's surprise party. Paige threw him a Mexican fiesta with catering from Joe T's. She did a great job and everything was amazing.  I helped Paige with baby Piper, and loved every minute of it. Piper is such a cutie pie!

That is basically our month of October. I cannot believe it is almost November but can't wait for the upcoming holidays with good food and family!

With lots of love,
Skylar

Ready for Fall

I can't even begin to tell you how ready I am for cooler weather. Cooler weather = crockpot weather. If you know me well enough, you know how much I LOVE to use my crockpot. Here is a recipe that I am dying to try and I will as soon as it cools off a bit. Here it is, I had to share. Enjoy!



Prep Time: 20 minutes


Other: 6 hours

Yield: Makes 4 to 6 servings

Ingredients

1 1/4 pounds lean ground turkey

1 large onion, chopped

1 garlic clove, minced

1 (1.25-oz.) envelope chili seasoning mix

1 (12-oz.) can beer

1 1/2 cups frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (28-oz.) can crushed tomatoes

1 (15-oz.) can black beans, drained and rinsed

1 (8-oz.) can tomato sauce

3/4 teaspoon salt

Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation

1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings