On today’s episode, we, (Emily and Tanya) are sharing our thoughts on all things Fall! From childhood memories and our favorite foods, to how Fall is creation’s declaration in how we all can find the beauty of transition, this episode is a conversation that spans much of what is on our hearts in this season. Fall provides a unique part of the year to process the mystery of perseverance and hope, and we hope this conversation leaves you equipped and encouraged as you walk into the coming days. Happy Fall, y’all!

Mentions:

-Young Life // Young Life Murfreesboro

Melissa Helser

Williams-Sonoma Cranberry Relish

Warner Park

Radnor Lake

The Pioneer Woman

Christine Caine

Jason Upton

Annie F. Downs on The Nothing is Wasted Podcast

One Thousand Gifts- Ann Voskamp

Eucharisteo // More on Ann’s blog

Remember God- Annie F. Downs

“Little Women”

“Autumn in New York”

“You've Got Mail”

The Great Pumpkin Charlie Brown

“Spookley the Square Pumpkin” (book and movie)

“Friday Night Lights”

Scripture References:

-Psalm 121:4

-Lamentations 3:21-23

-Philippians 3:12-17

-Romans 5:3-5

-Jeremiah 17:7-8               

-John 10:10

-John 16:33

-Matthew 11:28-30

-John 15:5

-Psalm 130:6

-Ephesians 6:10-18

 

Recipes:

Williams Sonoma Yumminess on a Cracker

2 cubes of cream cheese

WS Relish

Pecans

Crackers

Chicken Tortilla Soup

Frito Pies (aka Petros- Shout out to East TN!)

Chili

Frito chips

Shredded Cheddar (or Mexican) Cheese

Add to your preference: diced tomatoes, green onions, black olives and/or sour cream

Kay’s Taco Soup- (Courtesy of Emily’s college mentor and friend, Kay Taylor)

1 lb of hamburger browned OR 1 lb of chicken breasts boiled and diced (or shredded)

2 cans of corn (drained)

3 cans of beans (you choose combo): pinot, kidney beans, black beans

1 pkg of taco seasoning mix

1 can of diced tomatoes

1 can of Rotel tomatoes and chili’s

1 pkg of Ranch dressing mix

Combine all ingredients in a soup pot. Cook med- med/low for 1 hour.

Serve topped with sour cream and shredded cheddar cheese and tortilla chips.

Kay’s Potato Soup

1 bag of frozen hashbrowns (southern style or cubed)

1 onion chopped (When I’m in a hurry, I sprinkle several hearty dashes of Onion Powder instead)

Water to just cover the potatoes and onion and cook  until just tender (not mushy) in soup pot

Add

8oz of cream cheese and stir until melted

1 can cream of mushroom soup

1 can cream of celery soup

¾ stick of butter

1 ½ cups of milk (I usually use skim because its what’s in our fridge)

½ tsp of garlic salt

¼ tsp of pepper

1 tsp of salt

Cook on med-med/low for 30-45 minutes, stirring occasionally.

Serve topped with shredded cheddar cheese and oyster crackers

**Emily has made both of these soup recipes gluten free before. The taco soup is dairy free except watch what kind of ranch dressing mix you use. There are dairy free options prepackaged or to make your own. If you have questions of how to do that, DM her on instagram!

The PW’s Tomato Soup

Em’s Version: (Substitute the sherry for chicken stock or broth!)