February

These days, we're all reaching for just a little more sun.

This made me smile.

The fraught history of the American beard.

We'll miss you, Philip Seymour Hoffman. I was reminded yesterday of the saying, "Be kind, for everyone you meet is fighting a great battle".

Snow day chili

It snowed this week, and while Mabel wasn't at all interested in the weather event at hand, I siezed the opportunity to make a favorite chili recipe. It's consistently exceptional, and so I present it here for your consideration.  

Black Bean Chili with Butternut Squash and Swiss Chard

You'll need:

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

To make:

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. 

I gave this recipe to my friend -- she said, "Chili with squash? You mad girl!"... I promise, it's delicious. 

Grey skies

Backyard skies / kitchen view / morning light