I don’t know about other states, but in Minnesota there gets to be a sort of mania when the temps start to dip below 50 degrees. And not like an-in-a-panic mania, but like wide-eyed-exhilarated-rants-about-all-things-fall-and-how-it’s-the-best month mania.
And I get it – my birthday is in the fall, so obviously there are some good things happening as the leaves are changing and we’re all showing off our cute scarf and sweater collections. But maybe it’s also that we have to throw ourselves into this state of gleeful autumnness because we know winter is coming, which is less about showing off cute clothing choices and making sure not an inch of skin is exposed to the air as you scrape off your car.
Good news: there are some foods that just *taste* better in certain seasons, and once the degrees start to cool, these dishes start getting top billing and we are all the better for it. It’s already chilly in my apartment, and because I am cheap and refuse to turn up the heat until it’s below freezing, I am opting to bundle in blankets, fluffy socks, and hold a warm bowl in my hands. What’s in the bowl? One of my fave fall/winter go-tos: Chili.
- Can of chili
- Parsley for garnish (optional, but classy)
1) Remember eating amazing homemade chili with your in-laws last winter and deciding that would hit the spot
2) Also remember that you don’t have time or energy to figure all that out, and decide that good ol’ Amy usually has your best interests at heart in times like these
3) Open can
4) Pour chili into pot and heat until it seems like it’s ready
5) Pour out of pot into bowl
6) Realize you don’t have sour cream but you have cream cheese
7) Decide not to possibly ruin everything at the last minute and just enjoy as is