lesson learned?

we made mexican corn pumpkin soup its a three ingredent recipie 10 oz box of frozen corn 15 oz can of pure pumpkin puree and 1 tsp of chili powder in a med soucepan heat 1 tbsp of evoo over med-high heat add one box of corn thowed and one tsp of chili powder cooking and stirring until fragrent about one minute


stir in one can of pure pumpkin puree and two cups of water season with salt

simmer until thickend slightly about five minutes

then eat

so we did

need i say more?

this is why i personaly need to follow a resipie excatly. when i went to the srore to buy the stuff this morning i didnt read the recipie so i bought the stuff not knowing the amunt of corn or pumpkin needed i just grabed stuff and we didnt use chili pwder we used all spice instead after trying it the firs time we added a packet of chili mix and garlic powder and more salt then pepper it was better then perri added cheese to hers and she liked it better with that we think if you add chicken and bacon it would be better

so make this at your own risk this girl will probably never EVER make it again im sorry mom perri and chelsea that it didnt turn out i got the recipie from the rachel ray magazine and the recipie is fromcaroline wright