Dueling Darlings Duel #15 - October

Wow...round #15 already!!

Today is the 15th of the month and time to post my DDD card! This months hostess for the Dazzlers is Darlene, and for the Divas is Tami. Darlene came up with an awesome kit to celebrate Fall. There was so much in this kit to choose from that I'll bet I can make at least 5 or 6 more cards (minus the image of course). She sent a great selection of papers, brads, ribbon, leaves, pumpkins, and other fun embellies. I loved everything in the bag of goodies and didn't know what I wanted to use first!

I kept my card simple:



I colored the image with Copics (not very well I should add....you should see the other copies). I had issues with the wheels on the wagon and couldn't get them to look right so I covered them with brown buttons ☺

I only ended up using 1 of the papers, a leaf, the image and 3 brads from the kit. I do like the end result though, and using more would have made the card look cluttered to me. Let me know what you think!

One of Darlene's requests for this challenge was to post a favorite fall recipe....that without a doubt is yummy Machine Shed Baked Potato Soup...funny thing is the potatoes aren't baked, they are boiled. Here is the recipe:

Baked Potato Soup (the Machine Shed Restaurant)

2 ½ pounds baby red potatoes (quartered)
3 stalks celery
1 quart water
1 quart milk
1 tsp black pepper
¾ cup flour
¼ cup chopped parsley
½ pound raw bacon (diced)
1 jumbo yellow onion (diced)
¼ cup chicken base
1 tsp salt
1 ½ sticks butter or margarine
1 cup heavy whipping cream

Boil potatoes in water for 10 minutes. Drain and set aside.
In a large heavy pot, sauté bacon, onions and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onion and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot, do no boil.
In a large heavy saucepan, melt butter and add flour (called a roux). Mix well and allow to bubble, stirring for one minute.
While constantly stirring soup, add the roux slowly.
Continue stirring soup until thick and creamy.
Stir in parsley, potatoes and cream.
Serve while hot. Serves 10-12.

Thanks for taking a look at my creation! I can't see what everyone else came up with, and to see what the Diva's got in their kits!!

See you next month Darlings!!

Terry