Happy Halloween! Hope you were able to get out this month and enjoy the beautiful weather and leaves (before they all blew away in the storm!) Last weekend, Rob and I took a little day trip to Delaplane, VA to get in all of our fall activities. We had the absolutely perfect weather. Taking the advice Amanda from Marshalls Abroad we went to Hollin Farm and picked pumpkins and drank delicious apple cider. From there we headed to three local wineries. We ended at Barrel Oak and split a bottle of their Bowhaus Red and a wood-fired pizza in front of a fire pit. It was a pretty perfect day.
During our last year in Virginia, I am determined to make the most of every moment of these gorgeous seasons!
Canadian Bacon and Potato Chowder
Adapted from: Lalaloosh
2 cups Potatoes, cubed
4 oz Canadian Bacon, chopped small
1 Carrot, diced
1 cup Leeks, chopped
3 Garlic Cloves, minced
4 cups FF Chicken Broth
1/2 cup uncooked Barley
1 Bay Leaf
1/4 tsp dried thyme, crushed
1/4 tsp Pepper
1 cup FF half and half
Add all ingredients except half and half to the slow cooker.
Cover and cook on low for 6 hours.
Stir in half and half and heat for ten minutes.