On Tuesday I
simmered the Texas chili for about five hours. The beans and tomatoes and
beef still did not go into solution to make a uniform gravy, the way I like it,
but we were hungry by around 6:00 and the chili's smell was driving us crazy, so we ate bowls
of it with a flour tortilla toasted over a gas burner, just like on the open
flame of a ranch cook fire. We drank
beers with the chili.
I ate
spumoni for dessert.
On Wednesday
Suzette wanted to eat early, before I went to meditate at 6:45. We had decided to eat the PPI roasted pork
and apple and onion tapa. I wanted to
freshen up the roasted pork tapa, so we sliced a Granny Smith apple and ½ of a
white onion into thin slices and sautéed them in butter. We then sliced and added the PPI pork and a
bit of cognac to flavor the dish.
While the pork
was cooking, Suzette heated the PPI roasted Acorn squashes and Brussels Sprout
casserole in the microwave and I fetched a bottle of 2013 Eguren Tempranillo
Rosé, which may be the perfect drink for a Spanish pork tapa.
When I returned home at 8:20 after stopping at Lowe’s to buy a gallon of milk, Suzette
said that there was some apricot and plum cobbler left, which I ate with a
scoop of vanilla ice cream and a cup of tea for a lovely dessert course.
Although not
as exciting as freshly made dishes, I loved all the leftovers and even believe
the chili will get better as we cook it more.
Bon Appétit
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