Wade Elliot Band

Happy Halloween

 "Shiver Me Timbers".....

Look at these two cute, I mean, scary pirates... ARGG!

"Mimi and Papu" looking at the pictures of kids....

New Yorker....

...."When in Rome do as Romans."  When in New York act like a New Yorker.  Bo and Tess were like NYC dogs for a bit, aw but then they gave themselves away.  None the less New Yorkers for a weekend.  They loved it - especially Central Park and all the birds to bark at and chase.  Enjoyed the little dogs, barked at the big dogs, as well as the scary Halloween costumes.   Fun in the big apple.

 

World Of Color

Um' What An Apple Crisp

Ingredients 3/4 cup all-purpose flour (spooned and leveled) 1/4 cup packed light-brown sugar 1/2 teaspoon salt 1/2 cup plus 2 tablespoons granulated sugar 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes 1 cup old-fashioned rolled oats (not quick-cooking) 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks 2 tablespoons fresh lemon juice 1/2 teaspoon ground Cinnamon  Directions Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.  Recipe from Martha Stewart.

Beach Days

This is our niece and nephew having a nice swing
on the beach last weekend. I love this photo. 
It reminded me of one taken late spring this year.....

We are looking forward to pushing Alexa and Drew
in the swings and walking with them on the beach.

Good Wine, Good Music, Good Fun, Good Love

 

Such a nice weekend enjoying fall in New England.  

Sipping on some wine at a vineyard, going on a date, 

going to church, listening to good music and singing along, 

spending time with friends all this makes for good times!

Chicken Chili

This past week we made a fall favorite - chicken chili using Ina Garten's recipe.

This time last year we made this for my Dad's birthday, and had a few of his close friends over for dinner.  Such a fun time.  We also enjoyed apple pie for dessert that same night.  We made both of those delicious dishes this past week thinking of him.  Hope you try them this fall and enjoy with loved ones.  This recipe feeds 6 - 8, and is actually cut in half from her original version in her "Parties" recipe book.  You could increase and entertain a large group.

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.