On my birthday (yeah!) Steinvic's favorite co-worker (who kinda does similar work to him) gave birth to a beautiful little girl, (I mean WOW...she is so adorable...) so his buddy won't return to work until September.
And at the end of last week, his boss went on vacation for the first time in almost two years.
So, his boss asked if he could stay in Columbus all week long. We're so fortunate that they've been flexible by letting him work from here, we certainly can't complain when they want us to be flexible in return. Plus, his company is letting him stay in their apartment building for most of the week, so he felt good about not having to "put out" his family or spend money on a hotel.
So...it's all good, right?
NO! I don't like it one bit. I totally miss him already, and even though I've stayed super busy tonight, I'm already going, "Really? A whole week of this?!?!" It's just not the same without him here.
What do I do when I'm alone? I have been playing with my NEW camera. I rode my bike. I am cooking up a week's worth of Black Bean Veggie Chili. Here is a photo of that which I took with my NEW camera. (LOVE the NEW camera! Isn't this picture super crispy fresh!?!) And yeah, that is my little good luck candle and charms sitting there...I light it for luck every time I cook. Call me weird, but I've knocked out some friggin' awesome meals from our tiny galley kitchen, so I think my candle ritual works!
(I used to make my veggie chili using Morningstar Farms Garden Crumbles and beer instead of water, but since I'm avoiding processed soy and looking to reduce overall calories, I'm omitting those ingredients in this revised recipe.)
You'll need about seven large blanched tomatoes (just get some big fat organic tomatoes, put them in a pot of water and heat on high - not boiling - until you see tiny bubbles and a little bit of splitting happening on the skin of the tomatoes. Drain them off, let them cool and the skin will slip right off. Then dice them in a bowl so that you can keep the juice, too.
- Okay, seven large blanched diced tomatoes in their juice
- Two finely diced celery stalks
- One small finely diced red onion
- One small finely diced green pepper
- Crushed red pepper flakes
- Pinch of organic sugar
- Pinch of garlic powder
- McCormick's hot chili seasoning
- Two regular cans of unseasoned black beans, rinsed and drained
- Olive Oil
- Hot Sauce (Tabasco is my preference or a touch of Dave's Insanity Sauce)
Here's how you do it:
- So, heat up a little olive oil in a medium sized sauce pan. Add the onion, pepper and celery. Saute.
- Add in about one cup of water, and bring to a simmer.
- Add the tomatoes with their juice in. Bring to a simmer and then add the pinch of sugar.
- After a minute, add in the hot chili seasoning. Put in about 1/2 to 3/4 teaspoon of Allspice.
- Let simmer for about five minutes.
Add the black beans and remaining dry spices to taste, reducing heat to very low. I know I'm not putting exact measurements on the dry spices, but I know everyone likes something a little different and you gotta taste.
- Add about five dashes of Tabasco OR a little Dave's Insanity...like one tiny drop.
- Cook on low, stirring regularly to keep the beans from sticking.
That's enough from me for now...I'm going to watch something mindless and hopefully go right to sleep. And Steinvic, if you're reading, you better come home to get some chili! If you wait til Friday, you'll have to wait for the next batch. :)