It’s fall, and it’s chili

Fall is here!

Here’s a weather appropriate meal for you: Chili (with coffee, cocoa, beer and lots of beef) and cornbread (to which I added cheddar, jalapeños, and scallions). Had a bunch on the first cold night, on the second cold night, and froze the rest for the next cold night!

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The Feast of Tabernacles

My brother came to visit for a hot minute. Oh, if only my mother was around to see me in the kitchen bossing my brother around. She would have been so proud. We made some good stuff, but didn’t take hardly enough pictures. We were too busy sitting in the Sukkah, basking in the sun of tabernacles.

Banana Bread in the making

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Black Bean Salsa

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Daniel said I made way too much salsa, but he was so wrong, because before we knew it, it was GONE. That’s because the secret ingredient is crack. But, seriously, I don’t actually want to share the recipe (which I got in the Boston Globe a few years back) because that would be relinquishing all power over the masses I can control with a few tortilla chips and this thing. But I gave you enough hints that you should be able to successfully Google it.

Catching up

Applying to grad school means eating very poorly. Hopefully going to grad school won’t mean the same. In the mean time here are some thing I’ve been cooking (and eating).

Pre Post-GRE feast

Breakfast of yogurt, apples, honey, walnuts, and flaxseed


Tomato, Spinach and White Bean soup

Chicken and Avocado Salad