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Here’s a photo of last night’s dinner; chili sin carne, Trader Joe’s cornbread (from a boxed mix) and New Holland’s The Poet stout.
The chili contains the following:
· One can each dark red kidney beans, black beans, pinto beans, great northern beans.
· One bag frozen chopped onion (it’s cheaper than buying a whole onion!).
· One bag frozen corn.
· One can each crushed tomato and tomato sauce.
· One bottle of super-malty beer (four year old Rochefort 10 Clone).
· ~4 tbsp chili powder (premixed stuff for making chili).
· ~1 tbdp cocoa powder.
· ~1 steeped and chopped chipolte.
· ~8 cloves garlic, sliced thin.
· Olive oil and butter (for sauteing the onion).
· ~1 tbsp chili powder (spicy indian stuff).
· ~1 tbsp cumin powder.
· One bag Morningstar Farms veggie crumble things.
I think that’s about it. I just realized that I left out the mushrooms, though. Now I need to find a use for half a pound of portabello mushrooms. Hrm.
I seriously can’t stop staring at that cornbread.
Ali B.: It’s quite nice; just a basic boxed mix that needs 3/4 cup of milk, 1/2 cup of oil, and an egg. Whisk the liquid stuff together, gently stir in the dry, then pour it in a greased pan to bake.
You make everything seem SO simple… seriously. You must be very patient. Hope you don’t mind my peanut gallery comments… let me know, I can stop. Really I can.
Ali B.: Not at all. If I didn’t want people to read such things I wouldn’t post them. :)