Fabulous chili!

Awesome chili!

I made a huge pot of chili last night. It’s fabulous! I’ve finally wised up and am getting my spices from Spicely. No chance of gluten cross contamination and that’s a truly wonderful thing. I’m getting smoked paprika and chili powder in one pound containers and that too is a wonderful thing! Next time I order cumin I’ll do the same. Garlic powder came in a resealable bag. Yummy stuff. So chili . . . here it is.

3 carrots, diced
equal amount of mushrooms, diced (volume, not weight)
sautee in butter

Once the carrots have started to soften add 1/3 pound of ground sausage, 1.5 pounds ground pork, 1.5 pounds ground beef and stir until broken up, then stir occasionally until browned.

Add 3-4 heaping tablespoons of spice mix (listed below). Stir this in and let it simmer just a but. This seems like a lot for a pot a chili but it’s a super mild mix so taste test and add the amount that suits you. If Wadly’s not going to share in the feasting (not a fan of anything spicy) I will add a bit of red pepper flakes for a bit more bite.

Add 1 pint bone broth (I make my own), 1-16oz can of diced tomatoes (organic), 1 pint of kidney beans (organic – I cook them in my crock pot).

Let simmer on the stove for a while to ensure all the flavors are fully integrated.

Serve with a huge dollop of sour cream. Mmm, heavenly.

Spice mix. I can’t take credit for this. I got the recipe somewhere in internet-land. I multiply this times four and store it in a glass jar with a screw-on lid. Don’t be afraid to use this generously as it’s mild . . . and super-tasty.

1 tbsp oregano
2 tsp cumin
1 tsp black pepper
2 tbsp chili powder
(here the recipe calls for 1 tbsp Worcestershire sauce. I ran out and didn’t get any more. Add to the chili making if it suits you, I like it just fine without)
1.5 tsp ground garlic

The original recipe shows a substitution of 1 tbsp minced garlic which cannot be added to a mix you will be storing. If you elect to go with minced garlic, you’ll need to add it to the chili pot instead of the mix.

I decant the chili into pint jars while it’s hot, seal them. Once cooled I store them in the freezer for easy quick meals.

The downside of inventiveness

So . . . I come up with this ingenious thing and before the ink dries on the “how to”, I come up with something better. Such is the life. What has gone before now needs and update . . . before anyone can even assimilate what I’ve done. *sigh*

Here are the videos on Conti-something. Updates to follow. Watch these videos in order and while you watch,  pause the videos as you work. As always, email me if you have any questions.

1. Overview

2. Caston Math

3. Back neck shaping markers

4. Shoulder row calculations and prep rows

5. Working the drop

6. Fading saddle front

7. Second shoulder

8. Finishing the shoulders

9. Setup for faux set-in sleeves

10. Knitting the faux set-in sleeve cap

Relearning an old skill

This week I’m diving back into programming. It’s been so long much has changed. The latest iteration of PHP is so different much of what I knew before must be rediscovered. What fun!

For months I’ve had in mind a program to produce conti-something stitch and row counts based on the user’s gauge and measurements. Paired with a database in which the data resides, the program will make all the necessary calculation to produce a garment that fits the way the knitter envisions.

I got a good start yesterday. From the initial start a few months ago I polished up the database tables and got the program started. I now have an accurate caston calculation, something I hadn’t done in my spreadsheet. Woot! Let the good times roll!

Beef/Pork Soup . . . OMGosh.

Beef Pork Soup

OMGosh. Awesome soup today. I made chicken soup for Wadly yesterday, which smelled fabulous, and beef/pork soup for me today. Amazing beautiful nummy soup

Prep: Make bone broth. Wadly gets huge intact beef leg bones from our local butcher. He whacks them apart into big chunks using a dedicated chop saw which gives both marrow and cartilage for bone broth. Roast the bones for 1 hour at 400 deg. Place in crock pot with 1/4 c apple cider vinegar, bay leaves, peppercorns and fill to the top with filtered water. Let sit for one hour, then cook on low for 3 days. Bottle the broth. Freeze in pint jars until needed. Wadly gets multiple bones at a time and stores them in the freezer in clean pet food bags with a zippered top (reuse/recycle/re-purpose) and cuts them up when I’m ready to run a new batch of broth.
 
Prep: Black beans. Clean and rinse, add to crock pot, 5.5 cups water, 2 cups beans, sea or Himalayan salt, 1/2 c orange juice, 1/2 onion. Cook for 6 hrs. Drain off liquid and freeze in wide mouth pint jars until needed.
 
Prep: Canned diced tomatoes . . . run a 16 oz can through the blender. It’s about 1 pint of tomato sauce. Most blender rings will fit a small mouthed pint jar. I dump the 16 oz can into the pint jar, spin on the blade/ring and blend it for about 30 secs. Instant tomato sauce.
 
Dice meat (2/3 beef / 1/3 pork, hamburger and ground pork works just fine, 1.5 to 2 lbs). Sautee in a couple tbsp of butter. When it no longer looks like raw meat add spices. Oregano or marjoram/ thyme/rosemary/crushed red pepper, black pepper, a bit of sea salt (not too much). Add 1 cup bone broth. Add 1 cup tomato sauce. Let it simmer for a while. The acid from the toms add tenderness, the bone broth adds nutrition and flavor. The spices (use what suits you) adds flavor.
 
While that’s doing its thing . . .
 
Cut up three good sized mushrooms, sautee in butter.
 
Peel and dice 2 carrots (about 3/4 cup)
 
Dice onion (about 3/4 cup)
Dice zucchini (about 3/4 cup)
 
Add one more vege. I used asparagus as it’s what I had. Pick something you like. Squash, broccoli, cauliflower, etc. Same thing, about 3/4 cup. The stronger the flavor of the vege, the more it will change the flavor.
 
When all the parts are ready, add them to a 6 quart or larger stew pot. Add an additional cup of bone broth, the rest of the tomato sauce and let it stew until the carrots are tender.
 

Ready to go in the freezer

Turn the pot off and stir in the pint of black beans. The result is a chunky almost stew-like soup loaded with nutrition and flavor. Serve with rolls, bread, salad . . . whatever your favorite side is. Store what’s not used in pint jars in the freezer for when you need a quick and nutritious meal.

Root Trimmin’

Plant wall, current iteration

It’s been a while since I posted anything about my plant wall. Having the begonia bucket overflow onto the floor is a good time . . . definitely. Root incursions are a thing and today was the day.

All the plants are doing great. Other than the aforementioned need for a very infrequent root trimming to keep the drain system working, it’s completely trouble free. It runs, I ignore it, It grows, I ignore it. Leaves die off, I trim ’em. Not too arduous a job in my opinion.

The begonia bucket is a small plastic flat backed bucket picked up at the feed store for a few bucks. It’s plumbed with an overflow and seep. The overflow runs into the pipe garden below it. The pipe garden also has an overflow and seep which feeds back into the fish tank. The begonia’s finally gotten so leaf-heavy I’ve got it supported to keep the leaves out of the way. All the plants are adding leaves, runners, off-shoots, branching . . . no blossoms yet on this setup but now that the begonia has grown legs and has produced an off-shoot, I expect by next spring I’ll have blossoms.

I might move the whole setup farther up the wall and add another tube for some of the plants I had before but eschewed when I started this setup, like primrose, peperomia, hoya, strawberry begonia . . . I have the tube and the caps and the drain system . . . I just need Wadly to spray that sucker green.