The Invitation

"Hello."

"Hi Dad.  Would you and mom like to come over and have dinner tonight? I'm cooking."

Those last two words left me speechless.  I told my youngest daughter to hold on while I alerted her mother.  I took a pen and wrote the date and time down for inclusion in her baby book.  I have two beautiful daughters, both career women, and both learned to cook around age twenty nine.  The youngest and her husband have two precious grand kids both under three years of age.  My wife tried, during their formative years, to teach them both how to cook.  Everyone in the house had a night to cook.  Both managed to learn several basic dishes like macaroni and cheese, grilled cheese sandwiches, and sloppy joes.  After they left home for college, both apparently survived on these dishes and fast food.  To be fair we have been invited over for meals on major holidays.  However,  we opted to assist in the preparation of the meal in lieu of Turkey Hot Pockets.  So, when Andrea called and asked us to come over I was tempted to ask if there was a new Hot Pocket meal we hadn't tried yet.  My mother stayed with my daughter for a few days last year and had rave reviews for the treatment she received.  She said, "Andrea had our meals catered every day - they were just wonderful."  

We agreed to go over and join Andrea and her family for supper.  She told us she prepared an Enchilada casserole.  Bebe prepared a salad and some cookies while I worked on a special blessing to include a petition for protection for all who were in attendance.  We arrived and were greeted by Zeus the boxer, and the grand kids who seemed happy to see us even though they were rescued from our house just hours earlier by their mother.  A wonderful aroma was coming from the kitchen.  There were pots and pans on the stove and several burners were lit. The microwave was silent.  The ladies scurried about the kitchen and dining room while Leonel and I watched in silence.  We were soon called to serve our plates.  My daughter Amanda had eaten all of the baby carrots out of the tossed salad before anyone could be served, but we managed to get some lettuce and fresh tomatoes.  The casserole was an excellent recipe and we all enjoyed the feast.  We had a breakthrough.  The girls talked about having one night a week where we met at each others houses to sample the latest recipes.  I think Bebe and I can rest now.  Both girls will be able to provide us meals in our dotage.  Thanks Andrea.  The meal was great.  I'll be looking forward to our next gathering.

Writing is the only profession where no one considers you ridiculous if you earn no money.
  - Jules Renard

Chili

What a great meal. For the purist it consists of meat and seasonings. For those of us who like variety there are numerous ingredients. In a fairly recent posting on Beth's Stories she gave an interesting recipe. I think Chili was a creation of the Southwest, and I know numerous places claim to be the birthplace, but I'm sure it doesn't really matter when you sit down to eat a big steaming bowl. I like the Wick Fowler brand of Chili fixin's. I have included a link to their website in my favorites if you want more information. Their's is a packet of dry ingredients with a recipe on the back for the rest. I always play with mine just a little. Most dry packs call for two pounds of ground beef, however like Beth, you can substitute almost any meat (ground or cubed). In case you can't find Wick Fowler's False Alarm or Two Alarm Chili in your grocery store, here are the dry ingredients; 2 teaspoons paprika, 4 teaspoons cumin, 1 tablespoon dried onion flakes, 1/4 teaspoon garlic salt, 1/2 cup chili powder, 1 teaspoon ground red pepper (optional), 2 tablespoons of masa harina flour.

I've learned over the years you need to cook chili for over four hours for optimal flavor. I use a crockpot. It takes four hours for the chili powder to break down. Brown the meat in a large skillet and then drain. I season my meat with Worchestershie sauce, garlic powder, salt, and pepper before I put it in the mixture. I use the spice and taste method. The meat should taste like you could eat it from the pan. I also dice one fresh onion and sautee in olive oil and a sprinkle of Seasonall. I heat the crockpot on high and add the sauteed onion first. Then I put in the browned and drained meat. In a large saucepan, I put one 8 oz. can of tomato sauce, one cup of water, one 8 oz can of diced tomatoes, and all the dry ingridients. I use about 3/4 of the Chili powder in the packet for two pounds of meat. If I cook 3 pounds, I use the entire packet. I heat this mixture before adding it to the crockpot. I also add a tablespoon or so (I never measure) of brown sugar. Add and taste is the best method. You want to be able to detect a slight sweet taste, but you don't want to overpower it. About fifteen minutes before you finish cooking, mix the masa harina in about 1/4 cup of luke warm water and stir until smooth. Add this mixture to the Chili and stir. When time is up, the Chili is ready to eat. However, I like to cook the Chili the day before and let it rest in the refrigerator overnight to allow the flavors to marry. Either way I think you'll enjoy it. The masa thickens and smooths out the flavor. If your Chili is too thick you can add hot water or vegtable broth to thin it just a little. I make my Chili without the red pepper and I put out a variety of Pepper sauces for those who like it hotter. I usually make a pot of Pinto beans in a separate pot to add if folks like their's with beans. Other good add ons are fresh chopped onion, grated cheese, Fritos (original size) and, if you are from the deep South, you may like yours over a bowl of rice. I hope you make a batch soon and let me know how you like it.

Whatever you may be sure of, be sure of this, that you are dreadfully like other people. - James Russell Lowell