A Beautiful Fall

The Jefferson River at Sunset recently
The Jefferson River at Sunset recently

Usually in Montana we are accustomed to snow…often before or by the first of October. Here it is the 23rd of October and we haven’t had a drop of snow yet. The most recent weather reports state that we will have an El Nino winter. We didn’t have much snow last winter either, so I really thought we’d get twice as much this year. I suppose time will tell, but for now, the fall has been amazing.

Leaves crunch under foot.

Colors are vibrant.

The garden produced through September. (No snow, but it is freezing at night regularly.)

The fields are still green. (We just shut off our irrigation a few days ago!)

Less mud=less cleaning.

A sweatshirt will suffice when you head outside.

The list could go on and on, but I had to give a small tribute to this autumn because cooler temperatures are in the forecast.

I am thankful for this beautiful time to enjoy the outdoors. I continue to realize how much thankfulness plays a part in our daily joy. It is easy to see the problems and trials, but how much greater to focus on the good things. There are so many good things around us.

What are you thankful for?


Taco Casserole

I use this one often and if you come to my house, you’re almost sure to have it sometime. Maybe more than once…

1 lb ground beef

1 onion

1 packet taco seasoning

1/2 c. rice (or use 1 cup of leftover rice)

1 (15oz) can tomato sauce

1 (15oz) can chili beans

Shredded cheddar cheese

Brown the beef and the onion until no pink remains. Add taco seasoning, rice (if using uncooked rice, you will need to simmer the mixture for 20 minutes to soften the rice), tomato sauce, and chili beans. To eat in a pinch, simmer mixture on stovetop until bubbly and add cheese on top to melt. Otherwise, you can put the mixture (cover with cheese!) in a 9×13 in pan and cook at 350 degrees for 20-30 minutes.

Serve hot with tortilla chips or taco shells. Top with lettuce, salsa, avocado, fresh bell pepper, olives, etc.