Ok, so I just HAD to blog about this. Recently I ordered a few pieces of furniture from Pottery Barn Kids (btw…totally happy with the purchases) I hummed and hawed about getting this and finally decided to go for it.
This little lazy susan is so simple yet so smart. It is just so nice to look at and so incredibly handy. I was not sure if its use would be any different then any other plastic container or bucket but it has become a handy goto homework organizer in our household. When Cohen has homework I pull out his books and plop the lazy susan in front of him. Everything he needs is there, nicely organized. And, he thinks it’s neat so it makes him want to do his homework…hehehe.
I highly recommend this for any study space or craft area.
The fresh sage smells wonderful!
Dice your onion and bacon
Saute the onion and bacon in 1 tbsp of butter and 1 tbsp of oil
In a seperate saucepan melt your butter on medium heat. Once it is melted add the flour and whisk for 1 minute. Then, slowly add the milk while continuously whisking.
Keep whisking until it starts gently bubbling. Then slowly add the broth while whisking. The key to a nice smooth chowder is to keep whisking! We don’t want any clumps!
Add the 1 tsp salt, onion and bacon, pumpkin, and corn to the broth mixture. Mix it up well. This is where the flavors start coming together.
Toss in the potatos. I like to dice my potatos a bit smaller, so they are bit sized. Everything else in the chowder is quite small, so a big chunky potato would throw it off, but you can make it to your personal preference.
Simmer the chowder on low heat for 1 hour. Make sure to stir it occasionally. Garnish with fresh sage and serve with fresh bread or a cheesy grilled cheese sandwich. We had it with cheese toast….what can I say, I ran out of time. Off to hockey practice we went.
p.s with your scrap sage twigs and wilted leaves you can make a wonderful all natural air freshener. In a small saucepan add 1/2 cup water, throw in sage pieces, a couple slices of lemon, a squeeze or two of lemon juice. Simmer on lowest setting for a fresh and clean scent.
Once again, please bear with me while I try and get the camera to do what I want it to. (Doesn’t always happen 😀 )
In a large pot, brown your ground beef. I like to use a pastry/dough cutter to “mash” the beef so the texture is fine. If you like a “chunkier” texture, use a wooden spoon to break up the pieces.
Add the minced garlic cloves, cooked green pepper and onion to the cooked beef, continue to cook for 2 minutes. Add your diced tomatos, tomato soup, tomato paste, beans (don’t
drain the maple beans, this part adds the maple flavour), creamed corn and water. Mix.
Simmer on low for 1 hour.
Lightly grease a 9×13 in. baking pan. Pour your mixture into the pan and distribute evenly. Bake for 1 hour until the cornbread is golden brown around the edges. For a delicious light cruch on the outside, increase your temperature to 350 degrees F for the last 15 minutes. I LOVE it this way.
I also love to serve this dish with the cornbread right on top. It crumbles ever so nicely into the chili..yum.