I don’t know what happened. I can’t explain it. One day we literally had 90 degree weather on October 31st, and now it’s freezing! Last week we had the fans and air conditioning going, and today we had to have the heater on. Wild weather I’m telling you.
The good news is, that right now, is the perfect time to find fall decor and Halloween decor, candy, and costumes on clearance! Everything is so cheap. I found pumpkin shaped cookie cutters for 0.50 and fall decorated storage containers for $1.00
I have been loading up. Summer clothes can be found at a steal, this time of year, and bags of candy to fill holiday candy dishes are amazingly cheap. So get out there while you can. I don’t really decorate my home in Halloween decor, but I do decorate with the colors of fall. And right now everything fall is on sale.
I can’t wait for January. That is when I buy beautiful ornaments at a fraction of the price. And as I am enjoying the season, I wanted to share with you a recipe that is perfect for a thanksgiving side dish.
I tossed together some veggies that I had in the fridge, and topped them with bacon. Everything is better with bacon, in my opinion.
Happy shopping!
1 package sliced mushrooms
1 tablespoon of butter
1 zucchini sliced in 1/2 inch rounds
6 slices of bacon
Salt and pepper to taste
In a frying pan, add bacon, and cook on medium heat until crispy, then remove from pan, and set them onto a paper towel lined plate to drain.
Once bacon has cooled, tear bacon slices into bits, and set aside.
In another pan, sauté butter, mushrooms and zucchini in pan on medium heat. Season with salt and pepper, and cook until vegetables are tender and fragrant. About 5-7 minutes.
Transfer vegetables to a bowl, and add cooked bacon bits.
Toss together to combine, and serve warm.
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