Text 34483, 67 rader
Skriven 2015-12-23 09:31:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: cooking or not 709
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>  ML> I've been commiserating for years, and it's time to move on.
> I was thinking more a little commiseration in front of the sentence in
> which one tells the other to get over it...  ;)

Oh, there was some softening language, I forget what.

>  >  ML> Charlie Podrebarac has strong KC ties, though I'm not
>  >  ML> sure he lives there.
>  > Maybe grew up there...?
>  ML> http://www.kansascity.com/living/star-magazine/article10713251.html
>  ML> sheds some light.
> I'll check it out.  :)

As it turns out, he's become a bit of a celebrity artist
there, despite there being scant evidence that he can
actually draw.

>  ML> Indeed. I can't figure out why people - even ones with enough
>  ML> time to do a good job - still don't like to cook, even if
>  ML> that means getting to eat something they want.
> Some people just don't care to cook, I suppose... :)

Or what they eat. As you report that when you ask what 
Richard wants to eat, he replies "food."

>  > a hard time thinking of having to eat it continuously for a week... ;/
>  ML> Then one would dread going to the freezer ... .
> Not if it meant spreading out the "bounty" over months instead of
> days... and not needing to cook the original more than once over that
> time, just reheating the final product.... ;)

Well, I dreaded it the second time and in fact also the
second half of the first time. Being a good sport, I had
it three times and for a snack during the week.

Black Bean and Butternut Squash Chili
categories: vegan, not chili
servings: 8 (more like 25, if you ask me)

1/4 c olive oil
3 onions, chopped
4 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapenos, seeded and minced
60 oz (4 cn) black beans, rinsed and drained
29 oz (2 cn) diced fire-roasted tomatoes
3 Tb chili powder
2 Tb cumin
1 Tb dried oregano
2 lb butternut squash, peeled, seeded, 1/2" dice
salt and pepper

Warm oil in a large skillet over medium heat. Saute 
onions until tender, about 3 min. Add garlic; saute 
1 min. Add all the peppers; saute until tender, 3 min.

Transfer pepper mixture to slow cooker. Stir in beans, 
tomatoes, chili powder, cumin and oregano. Arrange 
squash on top. Cover and cook on low for 6 hr.

Season chili with salt and pepper. Serve with sour 
cream, salsa and other accompaniments, if desired.

All You magazine, 9/2011
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