Fall

We have loved seeing all the fall foliage covering the rolling hills in Nashville! Each season brings a new look to Nashville and so far this has been one of our favorites. Unfortunately, with some recent rain, the beautiful colors are almost all gone, if only the trees could look like that year round. 


Before all the leaves fell to the ground, we snapped some pictures on the Vanderbilt campus. Thach loved running around campus in the temperatures and jumping in the leaves.  

 

 We are embracing fall with some new recipes as well. For the big football game tonight, we are trying a new recipe called Doc's Corn-and-Potato Chowder. Courtesy of Southern Living we should be enjoying a nice warm bowl of soup as we watch LSU win a big game tonight (hopefully- we can't help but support a tiger). 

Doc's Corn-and-Potato Chowder

Ingredients:

2 cups peeled, diced Yukon gold potatoes (about 2 lb.)

2 tablespoons butter

1 (10- oz.) packaged frozen diced onion, red & green pepper, & celery

1 cup chopped yellow onion

2 cups milk

1 (12-oz.) can evaporated milk

1 (11-oz.) can whole kernel corn, drained

1 (10 3/4-oz.) can cream of mushroom soup

1/2 cup thinly sliced green onions

1 tablespoon chopped parsley

1 to 2 teaspoons hot sauce

Salt and pepper to taste

Garnish: thinly sliced green onions

• 1. Bring potatoes and water (covering potatoes) to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl. 
• 2. Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; sauté onion mixture 6 to 8 minutes or until tender.
• 3. Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.

Enjoy the weekend, we plan to!

MF