This weekend was full of fun as we celebrated Vance's birthday, went to Oktoberfest in Germantown, and I made turkey, butternut squash & pumpkin chili. On Saturday, we spent the afternoon at Oktoberfest.
|although I have been trying to not eat as much meat - a brat did happen and kraut and (obviously) bier|
|a great afternoon with my hubby and some delicious beer|
Vance's birthday is this week and he also starts on trauma service (not exactly the best timing to celebrate his birthday!) We had a delicious dinner last night at Bistro 360 in Belle Mead. We started with crispy venison spring rolls, and Vance had a filet with root vegetables in a demi glace. I enjoyed delicious Big Eye seared tuna with soba noodles and vegetables in a ginger sauce.
On Sunday morning, I made a (huge) pot of turkey, squash and pumpkin chili, and we enjoyed it for dinner with some delicious Elevation beer.
|Our friends, Sarah and Teddy, sent us this delicious brew! Elevation Brewery is owned by Teddy's brother and is located in Poncha Springs, Colorado.|
Pumpkin chili is a staple for fall in our house. Today, I pretty much mirrored the same recipe as last year, except I also added half a butternut squash (peeled and cubed) and a can of black beans (drained). This dish cooked from about 11 a.m. until 7:30 p.m. in the slow cooker. The butternut squash needs some extra time so make sure to check the squash to see if it needs more time to cook or if you need to adjust the heat. We also had birthday cupcakes from the Cupcake Collection in Germantown. Vance had a sweet potato cupcake, and I had red velvet with cream cheese frosting - so good!
Tomorrow I head up to Pennsylvania for recruiting, first stop - Philadelphia! Night all.