Autumn

Autumn
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts

Thursday, February 6, 2014

Peace

A cold rain falls and the sound is soothing and peaceful. The winds now gently push it against our northern windows with a soft splat. Gunsmoke plays in the background with the sound turned low and she is curled in her big chair and we're both content.

I came home to a huge pot of very good long simmered chili; one bowl and I'm full as a tick. Our old cat has just climbed into my lap and taken position between my legs. She purrs.



Soon a kettle of tea will boil and all will be right with the world - a few hours of peace before the quilt is tucked.

I love winter.

Stephen


Sunday, March 3, 2013

Dinner

The chili slowly simmers.

This is Sweet Wife's favorite cold weather meal. I enjoy chili anytime, breakfast even. Not long ago she asked if I'd please not add chopped green chilies to the mixture. I promised, with a straight face, that I'd never ever again include chopped green chilies.

So when I built the present pot of man goodness I used chopped jalapenos.

I'm a man of my word. Dinner is served. 'Ya come.

Stephen  

Sunday, October 14, 2012

A Day Of Rest

This morning after church I spent an hour or so building a large pot of chili. As I worked I glanced outside my kitchen window and watched a very wet squirrel run along our back fence on his way towards its hickory tree and nest. I chuckled and continued to work accompanied by the music of rain and wind.

It's this wind and rain that has me cooped inside and not able to work on my project...wet and paint are not compatible, which is fine. After all, its just a hobby - like this blog, which I'm sad to say seems to have lost its purpose.

Hence, the chili.

I've noticed chili has a subtle scent...and tends to build in intensity as it simmers. At first, after all the raw ingredients are composed and mingled together and you've thrown in a pinch of salt and a dash of your secret spices, the dishes tangy smell is light and holds close to itself and doesn't perfume the  whole of the kitchen.  But, after a few hours over low flame and while you're reading a novel or about the house at other chores you'll find yourself swimming with chili peppers and onions, like a walk down a wooded path bordered by jasmine, its inescapable.

*****

While I composed in the kitchen Sweet Wife went about a few chores of her own. She bundled together a few items for the wash, dusted a ceiling fan, and changed our bed sheets; she went towards flannel saying it was time as it's October and since we both like flannel sheets I didn't argue. Besides, she believes she's the boss.

When she finished she came into our family room and began to watch a movie. A chick flick titled, 'Message in a Bottle.' A standard tear jerker. An hour or so later I walked in to find her fast asleep. She's lovely when she naps. Due to her back she naps while upright and the tilt of her head makes me wince in pain. As she sleeps I tiptoe.

I've shut down the movie and now its quiet with only the sound of the wind and the air conditioner, and of course, me tapping away on this keyboard. I like quiet Sundays. It reminds me of my childhood when we'd all gather on my parent's front porch for seasonal activities. Spring and early summer would find us shelling fresh peas or beans or shucking ears of corn. Deep summer, in the heat, we'd have the old hand cranked ice cream churn whirling away with my mother's homemade peach ice cream inside. Autumn was likely to find us plucking the feathers from game birds, mostly quail and duck, for the oven. Winter was citrus.


 Our home was surrounded by orange groves interspersed with the odd grapefruit and tangerine tree. Since I was forced labor during the winter, hired to fire the wood and oil pots during those rare winter freezes, I was allowed to pick as much citrus as I wanted and could use as long as I didn't waste the bounty. Nothing, and I mean nothing, went to waste. My mother loved fresh squeezed orange juice and it was my job to gather at least a bushel every Saturday afternoon for a Sunday front porch squeezing session.

I remember sticky sweet pulp and its acid favor and the way my mother's dress bunched between her legs and my brother's laughter when I'd chunk a wet glob of fruit in his direction. The taste and smell of the rind which I loved to nibble and the way the yellow jackets gathered for their share of the sugar loaded juice and the white enameled pan used for the gathering of the precious liquid. I remember how my mother carefully funneled the juice into her old gallon canning jars and how the next morning I'd steal into the kitchen and take the now ice cold blue bottles and carefully sip the most perfect nectar on God's green earth.

I remember how we'd spread the rind on newspaper and place it to dry under the hot sun and then gather it into feed sacks for cattle feed. I still remember those cold gray mornings as I lugged those same sacks to feed lots, the rind since fortified with molasses and other herbs, and how when the feed was thrown into the stalls it gave off the now intensified odor not unlike mahogany, dense and sweet and smoky.

 
If you've spent anytime at all on a country farm I'm sure you too can remember those early mornings with the tangy scent of wood smoke, those faint traces of some old farm wife hard at work at her woodstove baking fresh biscuits as the country ham sizzles in cast iron and she readies her coffee for the redeye gravy. I remember it. The far off slam of a screen door that travels so well in the cold air, the faint train whistle, the forlorn cry of geese as they pass over the creek on their way to a nearby now brown cornfield.

Remember, just after a shot at a covey of quail, the whiff of gun powder and the way the Hoppe's Number Nine never seems to wash off your gloves. How the frost killed grass crunched under your boots as you moved towards the fence line after the dogs. Lunch under a pine tree that consisted of those little cans of mystery meat and crackers and a thermos of coffee. The wonderful weight of birds tucked away into your vest and how you'd always stop and gather spent shells of red and green and yellow, now faded but still markers to long lost hunts of the past.

Remember the weight and soft feel of the stock of your favorite shotgun and now how badly you wished you hadn't sold it. How it climbed so smoothly to your shoulder and how gently the front bead came naturally to your eye and the rise of the covey, and then the sweet swing and shot, smooth and graceful because and as a result of your long lost youth.

I do.

*****

There is little rhyme nor reason to my writing today. You must excuse me. I just write what pops into my mind. Guess I'm lost in melancholy.

I just remembered I have a pot on the stove and ran in to stir the mess. I believe I'll put a pot of coffee to boil. I haven't had a cup since before daylight. Each and every time I reach for my cup Sweet Wife bats it away. But, now she's deep into a nap. Please, don't tell on me.

I promise to make greater efforts in updating my blog. I can't believe I've gone so long without answering your nice comments. I truly don't understand what's wrong with me. I feel like a caged animal. The rains of today haven't helped, as a matter of fact it's set me back at least a week on my current restoration project. And, when I am able to paint and if I'm not pleased with the results, it might take me three more weeks....he hisses.

Please, take care out there.

Stephen







 

Monday, August 6, 2012

What's For Dinner

Recently I had two requests. The first was from a reader asking if I'd give her my chili recipe, and the second was from my lovely wife, upon notification of the first request, to cook said chili on the next rainy day here in North Florida. Guess what, today I shall kill two birds with one stone.

Dear reader, my chili is very simple to build. First you'll need two pounds, no less, of the leanest ground beef, or lean beef stew meat. I like a bit more than two pounds so don't sweat the small stuff.

Brown it.


Now, as the meat is fired take two large onions and chop. I like sweet Vidalia onions, but any white onion will suffice. You will also need three standard sized cans of pinto beans, drained of that awful liquid, any brand, and two cans of tomatoes.  Hey, I like tomatoes in my chili and I'm not from Texas so live with it. The ratio of three beans to two tomato I've found perfect. Adjust to your taste.

About the pinto beans...many like kidney beans, fine. I just don't like the flavor of kidney beans, and for some odd reason, even after of hours of slow cooking, they always seem to 'crunch' to me. You be the judge, but I've found pintos best for my taste.


 My spice list is as follows. (If you prefer the easy way out just grab a box of your local store brand chili mix. It is, after all, your chili.)



Ground chili peppers, oregano, cumin, paprika, cayenne pepper - these are the basics. I don't follow teaspoon or tablespoon measurements. I'm one of those, 'a pinch of this and a pinch of that' kind of fella. I season by taste. Of course you'll also need a dash of salt and pepper.

 Above, the onions ready for the pot. I know. I use BIG onions.



After the ground beef has browned add the onions and allow them to cook until translucent.

 Above, almost there.


 
When the onions are ready, add beef stock. Never, ever, use plain tap water.




If stock isn't available, try 'Better Than Bouillon' beef base. Please, follow the directions carefully as this is a very concentrated product. Just a teaspoon added to water will give your chili a far better taste than plain water. I seldom if ever use water when I cook. I keep several boxes of both chicken and beef stock in my pantries. If all else fails it's perfectly fine to use chicken stock in your chili.

After you've introduced the stock, stir and begin to add the beans, tomatoes, and spices. Take a few good finger pinches of kosher salt and throw it in the pot. Add black pepper to taste. Stir well and reduce the flame. Since I use gas I place my pot on a simmer plate.

 Today, just for slaps and tickles, I tried 'Slap Ya Mama' Cajun seasoning along with my usual red pepper flakes. I like my chili hot. Otherwise you might as well attend a girl scout meeting...



 Above, ready for the lid and many hours on simmer. This batch will cook for six to eight hours.



I hope this helps and I haven't forgotten a few steps. I think I've covered the bases. Chili, like many things in life, is built to an individuals personal taste. Don't be afraid to make adjustments.

Enjoy.

Stephen 

Sunday, June 10, 2012

Rain & Chili

The rainfall is steady and unrelenting. It has been reported we've received over seventeen (17) inches in the last five days. Yet, I enjoy it. 

Yesterday, after work, I came home with the roar of rain, like a steady drum beat, on the roof of my truck. I parked in the garage, a rare occurrence, and unloaded a few items from the market and my satchel. Afterwards I reparked on the street. Fiddler crabs had made their way from the river into my yard, hundreds of  bright orange and white claws held aloft as if to scold me for my intrusion. I was soaked long before I made my way back to the garage.

Back inside I made chili. I'm not sure what it is about rain, but when gray days of wet weather arrive, for some odd reason, an instinctive need arises within me for chili or soup or stew. The reason why isn't important -  I just follow orders and cook.

After a change of clothes I built a pot of coffee and laid out my preps. Yesterday I used stew meat, beef, floured and browned in a liberals nightmare - bacon grease. I said, browned. Not stewed, brown. Don't crowd the pot with the meat. Be patient.

As I worked the music of the rain played in the background. The wind sweep waves of water along my roof at a steady three part beat and then far in the distance the roar of thunder began not unlike a cymbal struck by a cushioned hammer which increased in volume until it reached me with a hard thud and then the soft steady ting of a wind chime as it danced with the wind.

I pulled a cup of coffee and went and stood at the French doors and watched and listened, and for a few minutes, was at peace. The banana trees swayed. The birdbaths overflowed and I noticed my rain gutters were like overflowed rivers. Moss and leaves clogged their arteries. I just didn't care.

Our cat, I'm sure, held company with a couple of raccoons, and possibly a possum or two, under our deck. I don't begrudge their company with my cat. I'm sure wet fur is as uncomfortable as rain soaked denim and flannel. Cold too.  The cat shares fleas with all of the wild critters and they all get along and I have even seen them share her food bowl.

Back in the kitchen I moved the browned bits of beef back to a paper plate and begin to deglaze the pot with stock. This is important if you want flavor. I then add the onions.

Before, this was the part of the session where Little Bit would tell me to stop and wait while she retrieved her step stool. She liked to help stir the onions. She'd eat raw onion as she helped Papa stir.  Outside, the rain continued to roar, and I listened.

With the flour in the pan and the bits and pieces of browned beef stuck, as if by glue, to the bottom you will find after you add the stock it will begin to make gravy. Don't panic. This is what you want. It will thicken and add richness to your chili. After the pan is deglazed replace the meat, then your tomatoes and beans. (I'm not Texan. Build your chili as you see fit. I don't care.) Stir and add just enough stock and spices to your taste. Hey, it's cooking, not rocket science. Bring to a light boil and simmer for a few hours. I like French bread with my chili.
 

I moved to the family room with a good book and my coffee and sat back and listened to the storm. I napped with the music of rain and dreamed of her as she ran with outstretched arms.

Stephen

Sunday, February 26, 2012

For kymber

As requested.

Chili under construction:






kymber, also notice my nice old Corning Ware percolator on the flames...my drip pot went kaput. Guess I'll need to drink good coffee from here on out.


Stephen

Sunday Morning

It's chilly and wet here today. Time for me to build a chili which I shall tackle as soon as the day nurse leaves this morning. Sweet Wife told me to and I always obey her.

Sorry for not posting yesterday but we took a quick trip to St. Augustine. Little Bit needed new school shoes and other feminine items. Seems too my wife needed a break from her routine and she can only find rescue by spending cash.

I had talk with my nurse yesterday, dropped to my knees and begged to be released from prison. I need to return to work; open my shop. She said, maybe. Next week. I said, think I'll just sneak out and spend a little time at the office. She said if you do you'll lose all your insurance coverage. Jesus wept. Like I've said, what they don't know won't hurt them. My shop will be opened next week. Screw 'em.

Think I'll tackle Brigid's brownies today too.



Have a great day and I'll see you later.

Stephen

Monday, January 16, 2012

What's For Dinner

This house sure smells good.

This is one reason.

And here's the other, Chili preps  It's been on a slow simmer all day.

Damn few Swedes and no Norwegians eat this well.

Stephen