Posts Tagged ‘spice’


Pumpkin Spice Yarn

Written by Sarah. Posted in DIY, food, holiday, knits, life, photos, Rhinebeck, want, yarn

Once the weather gets the slightest bit of chill in it, I am craving pumpkin. Pumpkin soup, pumpkin coffee, pumpkin pie. From September 1st to December 1st, I am annually on a mission to ingest as much pumpkin as possible.

Maybe this season we can wrap ourselves in pumpkin-colored sweaters, too! Here are some spicy, warm, and sweet yarns in your favorite flavor!



1. Brooklyn Tweed Shelter in Embers
2. Juniper Moon Farm Yearling in Butternut
3. Quince and Co Puffin in Nasturtium
4. Luna Grey Fiber Arts Orion in Pumpkin
5. Jill Draper Makes Stuff Mohonk in Rust

I’d love a big cowl or maybe a pair of mittens in pumpkin. But a wooly pair of socks sound nice too! There’s just too much pumpkin and not enough time.

What’s your favorite pumpkin treat for the fall?

ps. The winners of the #kollabsockalong were announced yesterday! Congratulations and thank you to everyone who participated!

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Chili Pie

Written by Sarah. Posted in baking, cooking

Last week I made my favorite recipe for a cold winter’s night. Chili pie!

It warms you from the inside out. And sometimes it keeps the whole apartment warm, if you know what I mean.

This recipe is perfect for a cast iron skillet. Jon is obsessed with the one my mom gave him for his birthday. It’s totally possible to make this dish without a cast iron but it’ll take a couple of pans to do it.

Here’s what you’ll need:

1 large onion
1 tablespoon minced garlic
1/2 green pepper
1/2 lb ground beef
1 tablespoon chili powder
1 teaspoon cumin
15oz can of black beans
16oz medium salsa
juice of 1 lime
shredded cheese (monterey jack? cheddar?)
2 boxes of corn bread mix (plus ingredients needed)

Start cooking the onion, garlic, and pepper in the cast iron with some olive oil. Add  and cook until the veggies are nice and soft and the beef is browned. Degrease your skillet with a paper towel.

Add the spices, beans, and salsa. Let this simmer on medium for about 15 minutes.

While the ingredients simmer, mix the corn bread mix with the ingredients listed on the box. Preheat your oven to 400 degrees.

Add some salt to taste and the juice of a lime.

Turn the heat to low and add the cheese. Let the cheese melt for a minute and turn off the heat. Pour the corn bread batter over the chili.

Carefully put the skillet into the oven. Let the corn bread bake (see your mix’s instructions for baking).

Take cornbread out of the oven and serve! The bread should already be soaking up the delicious chili spices!

Mine has some avocado. Delicious!

Don’t forget, the leftovers!

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