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Summer in Southern California was unusually cool this year and we’re now in our typical fall mode…days of rain have been followed by a Santa Ana condition (dry, windy, warm).

This image sums up the season nicely.

{Image via Censational Girl}

Pioneer Woman has been busy in her kitchen for some time now perfecting recipes for Thanksgiving dinner.  When I read that I thought, Thanksgiving is ages away—then I realized that there is only about 2 weeks until the great turkey (or whatever you enjoy for that special day of thanks) feast!

Image via Martha Stewart

Tasks that are currently on my list in anticipation of Thanksgiving:

Doesn't this look delicious, presentation is important. We eat with our eyes first.

{Image via Country Living}

Start searching food sites and magazines for new possibilities for the feast.  As I mentioned last week, we are going to our good friend’s house and we will share the planning and cooking duty.

I love the natural decorations that represent the fall season so well.

Image via the talented Jermaine, host of French Kissed.  She has beautiful ideas for every season!

So, in light of the planning, racing around and probably even looking towards the gift-buying time of year I thought I’d leave you with this super easy, very delicious recipe from Trader Joe’s.

Easy and yummy. Perfect for the hectic days of holiday racing around.

Trader Joe’s Tortilla Soup



  • 1 12-ounce jar fire roasted chili salsa
  • 1 pint heavy cream (or for less calories, half and half) I’ve not tried this with low fat milk.
  • 2 tablespoons butter
  • 1 zucchini, chopped
  • 1 onion, chopped
  • ½ package frozen corn
  • 1 32-ounce chicken broth
  • Salt and pepper to taste
  • Cheddar cheese, grated (for top)
  • Tortilla chips, crushed (for top)

Preparation Instructions

Sauté onion in butter until soft; add zucchini to cook al dente.  Add salsa, chicken broth, and frozen corn and allow to heat through.  Stir in cream and serve topped with grated cheese and tortilla chips.

Serves 4-6