Mona Lavender and Cloud Cover. . . road trip to the north!

Hovering overhead, the dark clouds welcome first rain, then clearing... Sunshine and shadows combine for incredible contrast and scenery.

Depending where we drove, it was both a beautiful day and a menacing one.... I adore skies like these... They speak change... either spring or fall, but a coming of a different season... I feel free, amazing, and can't keep my eyes off the skies.

unless it's to look at these beauties. They are Mona Lavender. It's a new hybrid from South Africa. Zoned for zone 10 (We are in zone 6), I don't think it will be very hardy. Its card reads about its precarious nature, loving short cool days and abundant water, yet unsoggy roots... Hey, I don't think so. Only a senior girl can be that picky! haha...

Although the Mona Lavenders were tempting... give me my beautiful fall mums, I think. We didn't buy any yet because these rampant blooms will be long gone before the advent of fall or even September!

We took a drive to the North this morning and had a delightful lunch at Ruby Tuesday's. These floral charmers were in front of Home Depot. Can't wait for fall weather to pot a few mums in front of my door.

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I had White Bean Chicken Chili... Oh, my!

Ingredients
6 cups chicken stock
1 lb great northern bean (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
1 pinch salt (to taste)
Directions:

1. Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.

2. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.

3. Simmer for one more hour.

4. Garnish with sour cream, Monterrey Jack cheese and fresh chopped cilantro.

Mom had this-----------------------------------------------------------------------------------------------

Ruby Tuesday's Broccoli-Cheese Soup

1/4 cup (1/2 stick) margarine

1/2 cup onions,

diced 1/2 cup celery,

diced 1/2 cup carrots,

diced 20 ounces broccoli,

fine cut 1/2 teaspoon dry mustard

1/2 teaspoon white pepper

2 1/2 tablespoons flour

1/2 lemon peel, finely grated

4 1/2 ounces chicken broth

2 pounds pasteurized processed cheese

3/4 teaspoon Tabasco sauce

1 tablespoon Worcestershire sauce

16 ounces whipping cream

1 gallon water

Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside. Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil. While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce heat and stir in cheese until completely melted. (Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then remove from heat.

Both were amazing. I think that Mom's was the best, but either one would make a lovely luncheon special!!!!