I'm still loving my wip. It's up over 11,600 words! Of course, it's first-draft stuff, of course, but it's something. And it's there.
In other news, we leave for Spain on Tuesday. We come home a week from Thursday (so I guess that makes a total of 9 days . . .). It should be fun -- we're staying with friends near Barcelona. Their kids are about the same ages as our two older kids. Definitely a plus.
And because I need to leave you with a smile, here's my recipe for Vegetarian Chili as included in my cousin's family recipes book that my mother compiled for a wedding shower gift (sorry, I don't know how to put things behind a cut, so feel free to scroll past if you so wish):
Vegetarian Chili – Debi Style
In a mere 2 days (with a few easy-to-follow steps), you too can enjoy this savory and healthy dish.
(Prerequisite: Live in a country rich with foodstuffs you don’t recognize and where you haven’t managed to learn the language.)
Day ONE
Step 1: Decide to do something daring . . . unprecedented . . . monumental . . .
Cook from Scratch!
Step 2: Find something else to do. It doesn’t matter what – laundry, dusting, mopping (maybe not mopping).
Step 3: *sigh* Resign yourself to creating a healthy meal for your family . . . from . . . Scratch.
Tomorrow.
Today you need to go shopping.
Step 4: Shopping. Since you don’t recognize much of what you see in the vegetable section (or the meat section for that matter, but this is vegetarian chili – Focus here!), just grab everything you DO recognize. You may consider green beans; red, yellow and green peppers; broccoli and cauliflower; courgettes (aka zucchini to American folks); green, white and red onions; snow peas and sugar snaps (sure, why not – they sound nice).
Look for beans. They won’t be in the veggie section, so you must wander up and down the aisles. Look at the pictures on the packaging (since you don’t read the local language any better than you speak it).
Find boxes of beans. *yippee* Given that there are 3 different types, study the pictures carefully. Decide to buy one box of each. Variety is good.
Now you need tomato paste. Get the big can.
(Helpful hint: While you’re out, buy several large, plastic food-storage-type devices. Trust me on this one.)
Step 5: Remember hearing somewhere that boxed beans must be soaked overnight. (Smile at your extreme cleverness. A bunch of dried-up, hard beans won’t be messing up your chili.)
Dump the beans into a large pot and cover with water. Put a lid on the pot.
Pat yourself on the back and go watch reruns of 10-year-old American TV sitcoms.
Day TWO
Step 6: Take the lid off the large pot. Get up off the floor (you fainted when you realized that beans swell. A lot. Really . . . I’m not kidding. Get up off the floor now.).
Step 7: Remember those plastic food-storage-type containers? This is where they come into play. Empty out half of the now soaked and swollen beans into these storage containers and put them in the freezer.
Step 8: Chop the vegetables into bite-sized pieces and add to the pot (now only half-) full of beans.
Step 9: Open large can of tomato paste and realize it’s not paste at all, but whole peeled tomatoes. Hmm. Throw them in anyway. (What else are you going to do with whole peeled tomatoes?)
Step 10: Put the pot on the smallest burner on the lowest heat setting.
Step 11: Stir.
Step 12: Stir.
Step 13: Stir.
Step 14: (You get the idea, right?)
Step 28: Wonder about that burning smell. Hmm. Realize that those peeled tomatoes aren’t doing their liquefying job.
Step 29: Ransack the cupboards for a tomato-paste substitute. Voila! Spaghetti sauce in a jar!
Step 30: Add jar of spaghetti sauce – what’s a bit of seasoning?
SEASONING! *smack forehead with palm of hand*
Step 31: Rummage through seasonings looking for something appropriate to add to chili.
Step 32: Some seasonings to consider: chili powder (no brainer), garlic powder, onion powder. Some to (possibly) avoid: lemon pepper, fish seasoning, mint. Use your best judgment. Season to taste.
Step 33: Stir.
Step 34: Stir.
Step 35: Stir.
Step 36: (You get the idea, right?)
Step 37: Despair that the consistency is too soupy. (Too much spaghetti sauce, perhaps?)
Step 38: Rack brain. Yes! Potatoes!
Step 39: Wash, chop and add small cubes of potatoes to large pot of chili.
Step 40: Stir (carefully – the pot is pretty full at this point).
Step 41: Stir (carefully – the pot is still pretty full at this point).
Step 42: Stir (carefully – the pot is still pretty full at this point).
Step 43: (You get the idea, right?)
Step 67: Wonder about burning smell. Realize the bottom is beginning to burn . . . again.
Step 68: Despair at the lack of liquid.
Step 69: Decide to ignore smell.
Step 70: Remember smell. Stir. Decide to ignore smell.
Step 71: Remember smell. Stir. Decide to ignore smell.
Step 72: Remember smell. Stir. Decide to ignore smell.
Step 73: (You get the idea, right?)
(Helpful hint: Continue this pattern for several hours. Remember to take the occasional sniff to enjoy the aroma. Yumm! NOTE: Smell anything “charred”? Ignore it, but stop stirring from the bottom.)
Step 383: Dinner time!
Almost . . .
Step 384: Realize that you have enough vegetarian chili to feed a gathering of 37 people. Acknowledge that you have a family of 5 (and that 3 of those 5 are stomping their feet demanding NOT to be fed that concoction bubbling away on the stove).
Step 385: Dig through the cupboards. Find a can (yes, a CAN) of hotdogs. Place the stove-top grill over the one remaining burner that works (yes, there are 4 burners, but well, you can’t expect everything now, can you?). Make sure to turn the hot dogs often.
Step 386: Scoop delicious vegetarian chili into 2 bowls (one for yourself and one for the 1 family member trying to remain on your good side). Top with grated cheese and serve with crackers.
Step 387: Wonder where that new burning smell is coming . . . and why is the fire alarm . . . ?
Step 388: Whack the fire alarm with a broomstick until it stops blaring.
Step 389: Scrape hotdogs off the grill. Serve on buns with generous quantities of ketchup (handy for disguising the black bits).
Step 390: Congratulations! Your vegetarian chili is a huge success!
(Epilogue: Once the large pot and its contents have cooled, separate the remaining chili into meal-sized portions in the remaining plastic food-storage-type containers. Since the freezer is full of beans, you may consider pawning off -- *ahem* sharing – as much of your gourmet masterpiece as possible with family, friends, neighbors and random people wandering the streets.)