Question: How watery can it be and still classify as chili?
I boiled up some bland, bland chili for dinner tonight. Not used to
concocting with fresh tomatoes (a gift!). Upside: My chili’s always
more savory on the second night. The key ingredient is time spent
together.
The thought of that was funny as hell! L. said she is going to buy you a cookbook. 🙂
Turns out night two was pushed to night three b/c we bumped into a friend last evening and changed course from the park (walking on the way home from class) over to New Garden–the best and cheapest Chinese restaurant I’ve ever come across. So the chili had an extra period of time to get familiar with the spice packet, heat up, flavorize.
All adds up to: It was much better tonight. L. can buy the cookbook if she wants to, but while she’s at the bookstore, I *really* need _The Idea of Culture_, _Marxism and Literature_, and _The Order of Things_. Different kind of cooking and, I hope, not as plain.
I appreciate your comment, J. Always good to know my sense of humor isn’t in ruin–even if you’re alone in your admiration.