Harbingers of Fall

When this guy shows up in Musashi's Garden,

I know it's Fall.

It's the only time he appears at the bird bath!

A big, brash blackbird,
the male Great-tailed Grackle shimmers in iridescent black and purple,
and trails a tail that will make you look twice.

* *

You may recognize this arrangement.
I replaced the old mums with new bronze colored ones this week.
The protea are hanging in.
You can see how they've changed.
They are beginning to dry and change color, but still add a little pizazz to the fall arrangement.
A very good buy at Trader Joe's!

***

The arrival of fall means it's soup, stew and chili time.
I made Pineapple Pork Chili and like all good chili -- it's better the second day.
It is a Better Homes and Gardens recipe.

PINEAPPLE PORK CHILI

Ingredients:

1 pound ground pork or beef

1 16 ounce jar pineapple salsa

1 15 ounce can red kidney beans, rinsed and drained

1 8 ounce can tomato sauce

1 tablespoon chili powder

Pineapple slices (optional)

Directions:

1. in 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling. Reduce heat. Simmer, uncovered for 10 minutes. Serve with pineapple slices.

Tip:

If you can't find pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.

Those of you who know me, know that I hardly ever make the recipe the way it is written, so here's how I made Pineapple Pork Chili!

I like onion and garlic, so I cooked some in a little bit of olive oil until the onions were clear and soft.

I did use ground pork.

I found a jar of pineapple salsa at Trader Joe's.

I didn't have red kidney beans so I used pinto beans and I didn't rinse and drain.

I didn't have tomato sauce so I used 1 16 ounce can of diced tomatoes and 1 can of tomato paste.

I used 1 tablespoon of New Mexico red chili powder.

It is yummy! 

Wishing YOU well and much joy!

I'm joining the lovely Judith for Mosaic Monday.