Honor

She offered her honor, he honored her offer, and all night long it was on her and offer.

And speaking of making beautiful music....I really, really, really like this band (The Cave Singers). They're out of Seattle:

Sunday

Good day. It’s been a while since I’ve posted anything, and for that I am deeply sorry. Well, not quite, but I do wish I had both more stuff to write about and more friends reading ;-)

Last week was a busy week, as we hosted a conference. I didn’t have to speak this time, which was fine by me. I spoke in June, in February, and last November. I don’t mind doing it as long as it’s on my terms and to the appropriate audience.

Anyway…

Yesterday I decided to make a pot of chili; not the red chili most are accustomed to, but rather more of a New Mexico-like chili. My mom used to make it when I was a kid, and it’s one of my favorite things to eat – a comfort food for me. Here’s the recipe – nothing’s eaxact:

Cook pinto beans
- Brown lean ground beef in a heavy pot. About halfway through Add onion, chopped to your liking.
- Cook until beef is done.
- Add beans
- Add canned, chopped green chiles to taste (including the liquid)
- Add canned whole tomatoes (including liquid)
- Season with garlic powder, salt, pepper, and a dash of Mexican oregano.
- Stir everything up and cut/mash the tomatoes to bits with your spoon.
- Simmer on low (covered) for a half hour or so.
- Right before serving, add cumin and stir. If you use two lbs of beef, I’d say a tablespoon is good.
- Top with a little finely grated cheese.

So anyway….I cook this chili and it’s smelling right tasty. Then, for some fucking reason, I decided to thicken it, which I never do. I put some of the bean water into a Pyrex measuring cup and whipped in some cornstarch. It thickened a little, but not as much as I thought it would, so I added some more. In all, I figure I added around two tablespoons.

I added the mixture (and a little more water) to the chili. When I finally got around to tasting it, I thought it tasted a little odd…a little sweet.

It turns out the cornstarch I added was really POWDERED SUGAR!!!

Shelley and I both ate our share because, although it was sweet, it wasn’t awful. We also decided that adding a small bit of powdered sugar to the chili next time might actually complement the flavor!

Now for some random bullshit: