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Fall has arrived!

My final proof is coming through the house right now. It’s actually cool enough to put on a fleece zip up. Also, on the way home I noticed 2 things: Leaves falling off trees and the sudden arrival of spider lilies. Last year, the leaves falling could be attributed to the severe drought we had during the summer. This year, thanks to Hurricane Isaac that re-formed and returned to our area, we have above average rain totals for August and September. Those trees are not drying out any time soon. My only hope is the temps keep steady in the low 70s/40s. I hate getting a good shot of cooler air and then return to tropical humidity and 90s. I need a long fall! 

After a long meeting where we discussed a new computer assessment that is going to revolutionize the educational system (insert sarcasm here),  I flew home so I could get my great night started. I had great big plans for a great meal, some downtime with Glee, and a bottle of cider with a good book.

Instead, I ate, got a few pages of a good book and crashed hard on the couch until Frankie woke me up. I’m tired and it’s only Tuesday. But this soup was worth it!


Crockpot Taco Soup (gluten-free)

  • 1lb ground beef (or sub chicken)
  • 1 chopped onion
  • 2 cans diced tomatoes
  • 8 cups of beef broth or water
  • 2 cans or 1 bag of whole kernel corn
  • 1 can of chopped green chilies
  • 2 cans navy beans. Check ingredients! Some brands add flour to their beans.
  • Spices: 3 T taco seasoning, 1 T ground chipotle, 1 T smoked paprika, 2 T ancho chili powder. (Note: Most “Taco season” envelopes are NOT gluten free. I used specific spices and my taco blend is from Penzey’s and is gluten-free)
  • 2 T chopped cilantro.
  • Optional toppings: sour cream, shredded cheese, salsa



1. Brown beef and saute onions together.

2. Add to crockpot.

3. Add cans of tomatoes, corn, beans, green chilies, water, and spices. Stir to combine.

4. Cook on low 6-8 hours. The longer it cooks, the better it is! Add more water and tomatoes if needed to feed a crowd. This recipe fills a 5 quart crock pot. Serve warm and garnish with cilantro.


I did manage to eat this at the table before I fell asleep. The windows were open and I was waiting the change from western to northern winds and the shift to cooler air. I woke up shivering on the couch with a fuzzy cat on my feet.


Tuesday got the memo. 
Halfway there