Tell all Tuesday: FALL

Hi Friends!!

Welcome to my, Tell all Tuesday post!!

Today’s topic is all things FALL! I’m going to share some of my favorite things that I have been enjoying so far this fall!

I’m going to talk about some of my favorite fall clothes, fall decor, fall recipes, & fall traditions!

Let’s get to it!

FALL CLOTHES:

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This outfit screams FALL!

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How stinking adorable are the bell sleeves on this top?

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The skirt has been perfect for the warm, fall weather we have been experiencing here in South Carolina.

Shop these pieces at my favorite local boutique: Southern Charm OR shop VERY similar pieces here: TOP and  SKIRT

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I’ve literally been living in overalls lately!

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They can be worn so many different ways too! Pair them with boots, wedges, short sleeves, long sleeves, cardigans, etc.

Shop here: OVERALLS

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Okay… this outfit is my FAVORITE! This skirt can be worn with so many different colors!

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I’m loving it paired with this burgundy top!

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These pieces can also be found at Southern Charm!

You can also shop the skirt here: SKIRT

Shop another burgundy top here: TOP

FALL DECOR:

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I posted this picture of my front porch to my instagram last week and I had several people asking where I bought certain things, so here ya go:

GARDEN FLAG     PILLOWS     PILLOW COVERS     THROW BLANKET     WREATH

My front porch has been my favorite sitting area in the evenings lately! 🙂

FALL RECIPES:

I’ve been making all things pumpkin lately!

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I made this Chipotle Pumpkin Pasta by MixandMatchMama a few days ago and LOVED it! I know it sounds different but I really did love it! Harry did too!

Ingredients

1 pound of rigatoni pasta
Extra Virgin Olive Oil (EVOO)
1 pound of Italian style chicken sausages (or use beef or pork), cut into rounds
1 onion, chopped
3 cloves of garlic, chopped
salt and pepper
1 (14 oz) can of diced tomatoes
1 (8 oz) can of tomato sauce
1 (15 oz) can of pumpkin (I used Libby’s)
1 can of chipotles in adobo sauce, divided
grated Parmesan cheese to garnish

Directions

Bring a large pot of water up to a boil for your pasta.  Drop the pasta and cook until al dente (about 6 to 7 minutes).  Drain and reserve.

In a large skillet over medium-high heat, brown up your sausage rounds in about 3 tablespoons of EVOO.  Once they’re browned up on both sides, add in your chopped onion and garlic followed by a big pinch of both salt and pepper.  Continue sauteing until the onions are tender.  Next, stir in your tomatoes, tomato sauce and pumpkin.  Open your can of chipotles and remove as many as you would like.  Chop them on a cutting board and add them to your sauce along with a tablespoon or so of the sauce from the can.  (You can freeze or refrigerate the remaining peppers in the can!)  Reduce heat to low and allow everything to simmer together about five minutes.  After that, drop your cooked pasta into the sauce and stir.  Dish the pasta into bowls and garnish with some grated Parm.

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These pumpkin brownies are also a MixandMatchMama recipe! I made a pan a couple weeks ago and they were AMAZING! I even took some to my co-workers because I couldn’t stop talking about how great they were!

Ingredients

1 box chocolate cake mix
1/4 cup vegetable oil
1/3 cup milk
4 eggs, divided
3 (8 oz) packages cream cheese, softened
2 1/2 cups powdered sugar
1 tablespoon pumpkin pie spice
1 cup of canned pumpkin
2 tablespoons cocoa powder

Directions

Preheat oven to 350 degrees
Grease (I use Pam) a 9×13 inch baking dish and set aside.
 In a small bowl, combine cake mix, vegetable oil, milk and one egg.  Pat evenly into pan to form a crust.  Bake about 8 minutes.  Remove from oven
Meanwhile, in a separate bowl, beat cream cheese until fluffy.  Beat in powdered sugar.  Next, beat in remaining 3 eggs and beat until smooth.  At this point, divide your mixture into two separate bowls.  In your first bowl, beat in pumpkin pie spice and pumpkin.  Smooth this mixture over the top of your crust in one thin layer.  Next, take your second bowl and beat in your cocoa powder.  Spread this mixture down over your pumpkin mixture in another layer.  Take a knife and lightly swirl the two top layers together until they look marbled.
  Bake 40-50 minutes or until set.
After you remove it from the oven, let it rest 30 minutes on the counter before refrigerating at least two hours before slicing and serving.
Keep refrigerated when you’re not enjoying the bars.

FALL TRADITIONS

So far this fall, we have been able to check a few of our favorite things off our fall tradition list:

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Visit an apple orchard/ Hendersonville! I grew up going to a campground called Bonclarken in Hendersonville. I fell in love with Hendersonville, especially in the fall.

On this particular day, we went to Sky Top Orchard in Hendersonville and went to lunch in downtown Hendersonville after!

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Go to the fair! I’ve been to two different fairs so far this fall. On this particular night, I went to the Spartanburg County fair with my girls from Southern Charm! I always have the best time with this crew!

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Be outdoors as much as possible! My cousin Sara wanted me to take her to an outdoor country concert in Charlotte! So we turned it into a girls night and had the BEST time jamming out to Brantley Gilbert! The weather was literally amazing! I’ve been to a lot of outdoor concerts but none with weather as perfect as this night!

~

Those are just a few of my favorite things to do in the fall! What are some of your favorite traditions? I’m always looiking to add some new ideas to my list!

Let me know in the comment section below!

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