There’s a definite
fall tinge in the air, a touch of cool in the early morning and even by early
evening. I’ve taken to shutting my patio door except in the middle of the day,
and I’ve finally mastered turning on the heat so I can take the morning chill
off. In the wee hours this morning, we had a storm with good rain and truly
impressive thunder. It was okay, because I was protected by one small, black dog
who first barked at the thunder to scare it away and then slept right by me to
keep me safe.
As we say in
Texas, it’s chili weather. Fitting that Christian fixed chili tonight—a recipe
he cobbled together from this one and that. I gave him one from the New York
Times that is really complicated. Billed as a combination of chili and gumbo—the
combination made me curious. Christian said he didn’t have time to do it
tonight, and he couldn’t find the one from my book he wanted to do. It’s Dan
Hogan’s chili, and I swear it has everything in it but the proverbial kitchen
sink. What Christian made, his cobbled together version, was good and hearty
with just enough spice. He complained he couldn’t find his red pepper flakes; I
told him I was just as glad.
In case you all
didn’t know, I did a book on chili a few years back. Texas is Chili Country is a history of the dish—no, it’s not from
Mexico, an attribution Mexicans consider an insult. It began in the cow camps
of West Texas. And no, it doesn’t have beans (Christian’s had beans tonight, and
truthfully, I like them). A lengthy
chapter discusses the two chili cookoffs, which are about to take place next
weekend in Terlingua, along with the reason that remote spot was chosen. This
year is the fiftieth anniversary of the original chili cookoff, started as a
publicity stunt by the legendary Frank Tolbert and his sidekick, Wick Fowler.
It was more hijinks than serious, but these days chili is serious business—at least
in the original cookoff. Not so much at the CASI cookoff. Chili cookoffs are
not for amateurs—you have to win local contests to qualify. Anyway, you can
read all about it.
And then you can
prowl through pages and pages of chili recipes—seems everyone on the planet has
their own recipe. These days you can cook fat free chili, vegetarian chili,
chili with turkey and other meats alternate to the beef that started the whole
thing. Fascinating what peple come up with. Shhh. Don’t say I said it, but
chili is one of those dishes you can cook blindfolded without a recipe.
Pardon the sales
pitch, but you can find the book on Amazon or from Texas Tech Press
Aside from the
hearty chili and an interesting dinnertime discussion of childbirth with Jacob,
it was a long Sunday. I so often have a much better social life during the week
than on weekends, and sometimes long Sundays lull me into speaking out on
Facebook among other things. I did today and found myself embroiled in several
discussions. To my delight, my Megan chimed in a couple of times but once it
was to second someone’s suggestion that I clear myself of haters. I think it’s
a Facebook thing—people I know are not on my “Friends” list respond. Someone
suggested they are bots—something else for me to learn about. At any rate, I
continue to speak out because I think it’s important. Misused as the term is
these days, I think speaking out about our government is patriotic (45 wouldn’t
agree).
4 comments:
I heartily embrace the idea of getting rid of haters, Judy. I did it and have been much happier. Of course, you're not going to get rid of all of them as some may "piggy-back" in on your real friends' backs but there won't be that many. And those, you can block individually if they get too out-of-hand. I strongly suggest you do so for your own peace of mind.
I most definitely agree that you are political BUT I agree also that it is a patriotic. It wouldn't be a democracy if it wasn't. There are times when I shake my head and say, "Judy, Judy, Judy" (yes, pun intended---unfortunately there are very few of us who will recognize that quote) but I'm certain that "Randy, Randy, Randy" slips through your lips on more than one occasion too. Again, democracy in action.
I am a GREAT CHILI FANCIER!!!!!!!! And your book is duly on order. I even have my very own chili recipe (well, who doesn't?) but I'm always looking for new ones. That is a product of my upbringing: Mother's idea of chili was hamburger, onion, chili powder and (shudder) pork and beans. Mother was a lousy cook. Once, when they were visiting me, I made a French bean dish and Dad remarked that Mother really had a special recipe for making beans: she put Cheez-Whiz on them. My son and I didn't say anything. (My son is a trained Cordon Bleau cook and worked as a sous chef for years for a major hotel in Dallas---he cooked George Bush's farewell New Year's breakfast before he left to take the oath as President. 125 people. Bush had asked for him personally. (Ran's specialty is pastries.) As for Mother, well, name a day of the week and I can tell you what supper would be. She never used anything that didn't come from a can---she made Del Monte rich. Sometimes on Sunday, we would go over the Missouri river to Fort Pierre to Grandma's for dinner. I loved those days! Grandma was a great cook. Her father emigrated from Germany when he was a young man as his older brother inherited the farm. He married a German woman whose father and mother had emigrated from Germany. So she had learned how to cook German-style. Especially wild game that Grandpa brought home during hunting season. She "put up" all the vegetables from her own garden for what she called "the winter days". Grandpa stocked a locker they had in Whitey's Locker in Fort Pierre. Our grass-fed beef came from the ranch my other grandfather owned west of Pierre. Pork, too, and Grandma made her own sausage. When my kids were young, they always demanded that I cook Christmas dinner. I made everything from scratch. They always wanted Beef Wellington as the main course. I'd get up at five Christmas morning to cook for dinner at 1 p.m. Hmm. Maybe today's blog will be about this!
Yes, Randy, I got the "Judy, Judy, Judy" quote. Reminds me of curling up in bed and listening to the radio.
Funny about your mom's cooking, although I guess not at the time. My mom was German, loved sausage all her life, but hated kraut. I never tasted it until I was out of the house. She was a great cook, and taught me, but our family meals were heavily slanted toward my father's very British tastes. Today I delight in a good German dinner.
In another life, I'd love to be a chef. Hats off to your son.
Jimmy Carter on the treatment of Trumy, shortcomings of Obama and Hillary
http://politics.blog.ajc.com/2017/10/22/jimmy-carter-the-media-have-been-harder-on-trump-than-any-other-president/
Very interesting point of view, totally opposite what I'd expect from former President Carter. I'll repost on Facebook and hope it sparks some honest discussion. Also hope 45 takes him up on his negotiation offer.
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