I mentioned the lack of light in the kitchen previously. I've worked around it by basically prepping food during daylight so all I have to do in the evening is press a couple of buttons. Which I did again today to make this evening's dinner - sausage casserole in case you're wondering. And yes, I did have it with chips. Naughty but nice now 'n' then.
Somehow though I managed to forget I'd taken the stuff out to make an overnight veggie chili in the slow cooker. All this juggling around between fridge, freezer, and using up 'yellow sticker' goodies means timing is of the essence and I couldn't just leave it until tomorrow. Whatever. I make chili so often I reckon I could do it blindfold. Well OK maybe not quite. But I think I managed it by torchlight.
The proof will be in the pudding. Well, the chili - obvs.
_RAMONA On Friday I made all of the meals for a weekend retreat for 30 people ... I had to include some vegetarian options... one of them was a vegetarian chili... I was really pleased with the results... I used: parsnips, yellow beets, kabocha squash, onion, sweet peppers, celery, tomato, black beans and barley... next time I'll add some Kale... I like the green in there. 41 days ago