I'm swamped. And so is our backyard.
To clarify, I'm not drowning in work, but the deadlines and travel have me glued to the airplane seat and computer chair for much of my days, and Nick and Kevin get most of what's left. Dinners have been quick & easy fare, and lunches are breakfasts are hasty. Copious amount of coffee are drunk these days. And tea. Strong, black tea.
Although I miss being in the kitchen, I realize that I like being (mildly) stressed best. I complain--a little--but, I'm happy. Additionally, I've stopped having recurring dreams (nightmares) about discovering I never completed my high school calculus class. Now, if I could just find a machine that magically cleans my house, I'd be near bliss.
As substitute, I made a pot of chili. The humidity has been insufferable of late in these parts, but this morning it broke with a torrential thunderstorm. At once, the weather turned grey and nipping, allowing me to dream of home in the Bay Area in between my typing. I started feeling antsy, so I looked through the pantry and found that I had the ingredients to make a pot of the chili that earned me a category prize in the Better Homes and Gardens Annual Recipe Challenge last year. The category was limited to five ingredients or fewer, but I've upped the list to six ingredients here, subbing a 12-ounce bottle of beer for the 1 an 1/2 cups water.
Happy Friday everyone!
My GalTime Video: Spicy White Bean, Sausage, & Winter Squash Chili with Goat Cheese
This may sound like an unusual combination of flavors, but trust me when I say this will soon become a family favorite. Though it has but six ingredients, and requires a mere 20 minutes to prepare, it will taste like you’ve been cooking all day. The salsa is one of my favorite stealth ingredients for quick meals: the cooked peppers, onions, garlic, tomatoes, and chipotle deliver tremendous flavor in one fell swoop.
1 1-pound package bulk sage sausage
1 15-ounce can white beans, drained
1 and 1/2 cups canned solid pack pumpkin (unsweetened)
1 cup chunky-style chipotle salsa
1 12-ounce bottle dark beer
1 cup crumbled goat cheese (about 3 ounces)
In a large saucepan cook sausage over medium heat until sausage is brown and no pink remains, stirring to break up meat; drain fat. Stir in drained beans, pumpkin, salsa and beer. Bring to a boil, then reduce heat to low.
Simmer, partially covered, for 10 minutes stirring occasionally. Ladle into bowls and top each serving with goat cheese. Makes 4 generous servings.