Quieter

Things that are happening / that I am loving:

This quote, found in a great article on lasting love: ‘Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new.’

This book.

Campfire candles, all over my house.  

It's open barn weekend at Celebrity Dairy. Baby goats!

And, maybe this weekend I'll get around to finishing last week's Sunday NY Times.

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.