Stereotypes are based on truths, no?

September 1: 12:01 a.m.

TIME TO CELEBRATE FALLLLLLLLLLLLLLLLLLLL.

The mums have been planted, the wreath has been hung, the "Harvest"-scented candle is on the mantle, and the crock pot has been hauled up from the basement for the season.

I am nothing but a walking stereotype.

But maybe a stereotype with a wee bit more sass.

And sarcasm.

This stuff happened this weekend:

Those are the meaty thighs of a future runningback.

This also happened:

I took two bookends, painted them white, and stuck 'em up in the doorway. Like most of the jerry-rigged stuff in our house, it looks better from a distance.

Oh yeah, and this happened:

Slow Cooker Pork Quesadillas
1 lean pork loin
4 cups low sodium chicken broth
1/2 teaspoon chipotle chili powder
12 whole wheat flour tortillas
1 Tbsp olive oil
2 cups sliced sweet peppers
1 large yellow onion, thinly sliced
1 can black beans, drained and rinsed
2 cups shredded Monterey Jack cheese
Salsa of your choice (I used salsa verde- not Pampers scrapins, as it might appear from the pic)

1. Combine pork, broth, and chili powder in a slow cooker. Cook on low for 7-8 hours. Remove pork and shred with a fork, adding a bit more broth if you'd like.
2. Heat a large shallow pan with 1 Tbsp oil over medium high heat. Add peppers and onions. Cook until tender and slightly browned. Add to shredded pork. Add beans to mixture.
3. Heat oven to low broil. Spray down each tortilla with a bit of olive oil spray (optional) and place oil-side down on a cookie sheet. Sprinkle a bit of cheese, top with pork mixture, and add a little bit more cheese. Repeat until you've used all the mixture.
4. Bake for 5-6 minutes, flipping halfway. Keep an eye on these because when you're broiling, they can go from perfect to burned in less than 30 seconds.

You'd best be getting on board with all this fall business.

Next up? Something pumpkin!

(Yep, stereotype)