Chili Done Student Style

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 I think it is hilarious that I still miss you even when we are in the same city Chili Done Student Style
Dear Sally,

I think it is hilarious that I still miss you even when we are in the same city. Life has a way of getting busy and ever since I started working I have felt too rushed to bother making food. THIS is a tragedy and so last night (while on the phone with you) I thought that should change.
As you know I was making chili and I was so hungry that I didn’t really look at what I was putting in but I think the recipe would look a little like this:
3 celery stalks
1 onion
3 cloves garlic
1 red bell pepper
1 can chick peas
1 can kidney beans
2 cans diced tomatoes
1 wee bit of water
1 – 2 tbsp. chili powder
salt and pepper
couple dashes of Louisiana Style hot sauce
1. Over medium heat fry the onion and garlic till onion is slightly transparent. Add the celery and pepper and stir. When the veggies are soft I add the beans, tomatoes and spices and stir for a long time 🙂
2. Serve and eat!
As I was making this last night I started comparing life to the process of making chili. In order to experience the best chili you have to wait for all the flavors to blend and absorb just perfectly. The same is true for life (yes I realize that I may be stretching things just a wee bit). Sometimes we have to be patient in order to enjoy the best possible experience. I think of you and Jay and I am filled with so much joy. You have found something so unique and special that there is no way it can’t be the best possible blessing and I am sure that he was worth the wait.
You deserve the best experiences. Patience is a virtue that is definitely worth it.
I love you!
Jess

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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