Garlic, bell peppers, tomatoes, and onions. There’s a different energy when grocery shopping in anticipation of a first storm. While the wind whistles and the clouds turn ominous— I wash, chop, and fill the Dutch oven.

While next to the fire, fragrant ingredients meld into a warm chili. Like a ball, I bounce from fire to stove because I can’t.stop.tasting.

With rucksack (we joke, because he looks like a 1920’s writer) and coffee cup, Dave climbs the stairs “The house smells soooo good!”

Snow floats and fills the sky; it’s cozy and slipper time.

The precedent is set. Rising temperatures makes no difference, let’s dress and eat for fall. Are you with me?

How about them?

Mummy’s Best Vegetable Chili

Although lots of chopping, with great tunes, this chili comes together fast.

And although easy, steps are important for utmost taste.

Cinnamon adds warmth and depth.

I like a good rough chop of garlic, if it’s too rough or much— reduce, mince, grate, or substitute with garlic powder.

Based on mood, change up the bean type and bell pepper color.

If spice sensitive, swap fire roasted for diced tomatoes.

In the end, a splash of apple cider or red wine vinegar livens the meal. Promise.

Wherever you go, I will follow.

Chili and Cinnamon

A long and dated history.

Cinnamon is traditional in Cincinnati style chili.

Cinnamon adds natural heat, sweetness, while supposedly cutting the acidity of tomatoes.

If you haven’t put cinnamon in your chili, give it a try. I’d never and haven’t looked back.

Not to worry my dear.

The avocado, of course.

My dear Mummy ~

You were destined to serve.