“Your momma’s so dumb, someone told her that it was chilly out side, and she went out with a bowl and a spoon in her hand!”
…….
Okay, sorry.
I have been trying to use the canned and dried food that I’ve been storing for the armageddon. Here’s the chili that I’ve “winged” yet again, using chickpeas, red beans, and bulgur as majors. I looked at 101 Cookbooks for tips, but just worked it what I had. I’ve been putting lot of carrots in everything, because I am afraid that my vision is getting worse by day. I have no idea if that will help anything at all, but I figure it doesn’t hurt to try. (If by any chance you are reading this and happen to be a doctor, or a nutritionist, please let me know if my efforts are futile, and if so, what I should do instead. Thank you.)
This chili became our meal for a good part of last week, and as they say, it did get better everyday, and each time I found something to add. It was a little sad when I found myself scraping the bottom of the pot toward the last day of its existence.
Speaking of chili, I’d like to finally dedicate a short moment of my time in honor of Ben Ali, the owner of Ben’s Chili Bowl in Washington DC who passed away last month. His chili were some of my first ever, and the best. Having spent my early teen years as a young vegan going to punk rock shows in DC, Ben’s Chili Bowl was the only place to grab warm, vegan friendly grubs after thrashing around the capital late at night. Here’s to you, Mr. Ali.
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“Your momma’s so dumb, someone told her that it was chilly out side, and she went out with a bowl and a spoon in her hand!”
…….
Okay, sorry.
I have been trying to use the canned and dried food that I’ve been storing for the armageddon. Here’s the chili that I’ve “winged” yet again, using chickpeas, red beans, and bulgur as majors. I looked at 101 Cookbooks for tips, but just worked it what I had. I’ve been putting lot of carrots in everything, because I am afraid that my vision is getting worse by day. I have no idea if that will help anything at all, but I figure it doesn’t hurt to try. (If by any chance you are reading this and happen to be a doctor, or a nutritionist, please let me know if my efforts are futile, and if so, what I should do instead. Thank you.)
This chili became our meal for a good part of last week, and as they say, it did get better everyday, and each time I found something to add. It was a little sad when I found myself scraping the bottom of the pot toward the last day of its existence.
Speaking of chili, I’d like to finally dedicate a short moment of my time in honor of Ben Ali, the owner of Ben’s Chili Bowl in Washington DC who passed away last month. His chili were some of my first ever, and the best. Having spent my early teen years as a young vegan going to punk rock shows in DC, Ben’s Chili Bowl was the only place to grab warm, vegan friendly grubs after thrashing around the capital late at night. Here’s to you, Mr. Ali.
