OT: What this group needs is large doses of ativan

So right. I found some recipe from Cook's that I adapted which has chocolate (unsweetened, but dutched) in the chili. Fabulous. And of course, well, mole' sauces.....chiles and chocolate. Mexican hot cocoa has chile in it. I have a bunch of chocolate with chile recipes from my SW days. I think that historically the Aztecs did their chocolate with chile, and when cacao was brought back to Europe somehow the chile spice part ended up devolving away.

Ellice

I so understand this. When I started quilting it was because I'd been seeing these gorgeous fabrics, and have an aunt that does fabulous art quilts who was really bugging me to start. So, I just took the plunge. But, I can keep my quilt stash a bit under control (well, DH might not agree). I only machine piece and quilt (with some minor exceptions as needs arise). Amusingly, I caught some grief for not doing hand-piecing when I did a class at Jinny Beyer's studio (multiple week class) and Jinny herself was working on convincing me that if I would do hand-piecing then I would have "something to take along in a bag and work on during the day" - to which I responded "I don't need any more bags of stuff to do hand-work on...." And whipped out my little piece of stitching that was with me. I find the quilting refreshing, and it's playing with some more aspects of texture and color, etc. My aunt told me 2 books to get right away "Rotary Magic" and the Fons & Porter book. Great ideas. Of course I've added to with some Joen Wolfram (she has a great book on geometries and another on color), and a big list beyond. It's fun. Glad you're enjoying it - just need bigger place to hide the stash :^)

Ellice

It's nice to be loved no matter what the reason. lol

No doubt it went fast! Sounds good. DH just awoke - of course the mug of fresh coffee I waved by his nose may have helped! We're off to the farmer's market in a few - it's the last one of the season. Get this - DH says "we have to get there early to get eggs before they're gone" - can you say he's become a foodie convert. We love the guys from the farm we've been getting our poultry, eggs, pork from. So nice, the kids are a hoot, and the quality is great. But, I'm planning a beef stew to break in the new crock pot, and hoping to get some nice fresh veggies to go with.

Chili later in the week! We have a really long day on Tuesday with the election (have to be there at 5 am, and generally not done with all the post counting til at least 10, so....).

Ellice

The place I lived in France (the Dordogne area) is on the Eastern edge of Bordeaux, and the closest "city" is Cahors, which is quite an old city, and famous for it's very, very, dark red wine which the Romans called "blood wine". The principal wine is a Malbec, though there are some other varietals in the area. However, wine from Cahors has its own appellation designation (AOC) as Cahor. Let's just say I was well stocked with vintage (my little crew brought back dozens of cases) from '85, '87, and mid 90s. Of course evidently my '85 is virtually unavailable for the last 15 years, and the '87 is amazing now. The newer stuff not so bad. More domaines have popped up in the last few years, and Georges Vigoroux - the big export/import house - took on 2 of the main chateaus, Haut-Serre and Mercues, but still. I got quite an addiction. Sadly the "temporary husband" essentially drank himself silly on a bunch of my prized wine, and stole quite a bit out of spite when we were splitting up. He raided the cave.

I do so agree. Also, there is a cheese from that region (Quercy) - called "cabecou." It's a goat cheese, not too soft. Looks like half the height little hockey pucks. Great for people who really like cheese - not so good for those who do only the blander cheeses. Some fab cabecou and a good Cahors wine - followed by a dark chocolate truffle and maybe a little espresso. Yum. But, I learned to stay away from the cheese aged in maple leaves - way too pungent for me. I can definitely see the black pepper crackers.

Our Weight Watchers leader says "hey, a glass of wine - 1 pt - go for it."

Ellice

worked on technique. I learned a lot. like you I do not need any little bags of things to carry about. They are doing some wonderful things with machine quilting these days, it can really enhance a quilt. It can be tedious to be precise but pay off in the finished piece I find. having more than one project on the go keeps one interested for me at least. what are you original designs themes?? Ruby

Depends on where you are. In the south, usually with rice, and with cornbread. Personally, I make my chili with other veggies as well - carrots, peppers, and the usual onions/meat/beans and tomatos. If it's served over spaghetti it's usually called (IME) "Chili Mac" . And sometimes people just serve it over a baked potatoe (jacket potato). Also, can be topped with sour cream, shredded cheese (like sharp cheddar).

Absolutely true. If you want to see some various US recipes, check out Cook's Illustrated on line. They have a variety of recipes - memphis, Ohio, Texas.

Anyhow, here, we usually have it with some nice rice, and corn bread on the side. Can't speak for others. When I was living in NC, I had neighbors who were young air force officers working on their masters degrees. Every week on Monday we had a chili cook-off contest. My DM wasn't much for cooking chili - but from that experience with the guys next door, and some other neighbors I truly got to learn and develop a taste for it!

Ellice

LOL - I know that feeling. I'm still holding the pricey bottle of Viognier that the winery I interviewed with (who didn't hire me of course) gave me. I'll look. There's a pretty interesting web group called "snooth" which is all wine stuff - from forums to shopping, etc. They'll let you search on wines, find shops near you, or mail orders. I'm going to look around here to see as we really loved it, quirky enough to suit us, and when you come visit we'll see....

ellice

I often add some baking chocolate to my chili - especially if I'm using turkey burger to make it. So good.

Dropped off several batches to the hockey concession stand yesterday. I'll hear later how fast it went. Since it was rainy and damp, I imagine it will be all gone.

Cheryl

You had no room when you left! LOL

Seriously adult treat - good cheese (currently a block of aged gouda), some chocolate covered almonds from Trader Joes and a glass of the Malbec. Black pepper crackers to round it out.

We always hear about chili in US, but I wonder what you eat with it? Do you serve it with rice, potatoes, bread, pasta, or does it have some starch in so it's eaten alone? When I make chili I use meat and beans, and serve it with rice, usually.

There are so many little differences in food, according to country, and even part of a country.

Joyce in RSA.

Cheryl

I serve it with rice and sometimes with corn bread on the side

IF I am making my super hot, lots of peppers chili, I serve it over sweet cord bread or muffins. One of these days, I want to try using a corn bread with sweet corn in the mix. Between the peppers, tomatoes and onions/garlic and the corn, it would certainly give you a days worth of veggies. And lots of protein and antioxidants.

Let me know if you want the spicier version.

Cheryl

I'm headed there! That reminds me, someplace in the depth of my freezer is the last bowl of beef stew I made last winter. Sounds like tomorrow's lunch

Got time to chop peppers and more peppers?

Cheryl

That meal made my mouth water. Other then the wine, it sounds wonderful. Do you think I'm the only human being on earth that never acquired a taste for wine, even when it's the good stuff?

Maybe come spring. And if DD doesn't make Festival.... C

no you are not alone, I know many people who do not care for wine and some who do not drink alcohol at all. The are lots of beverages in the world. some lovely teas, coffees, punches. etc. one of my favorite winter drinks is hot water with a twist of lemon or a piece of fresh ginger. Ruby

I'm not a teetotaler and do enjoy a drink every so often. Well, really only in a social setting. It's wine that I never liked and in this day and age, people think that's odd. But odd fits me very nicely, so it's okay.

I would always prefer a good, hot, strong and black cup of coffee.