Tuesday, December
20, 2011

Pippin-long stochings–about 5 months old and ready for anything

So when I was a
mama raising four active boys,, it was always a challenge to keep them occupied
and interested in something other than beating the holy crap out of each
other—their favorite past time.  So now
as I have turned 60 I realize what I do currently is not that different from
back then.  I am lucky—actually I wished
it up this way—to have several ways of producing income—all out of our home
base.  I love it.  However, that means that my companions are
not actual folks but more the furry type.
So again, if I don’t keep the furries occupied in between nap times and
out door explorations, they tend to look for stuff to do—like chew on the orchids,  push things off the kitchen counters-yes they
are allowed up there,  my sanity was not
worth being the one to try to keep them off.
A cat will do what a cat will do.

Crackers in the driveway and birds in the bush–life is good!

In going through
some food cupboards today, with the thought of organizing and simplifying,, I
found some crackers that were stale, but not rancid and so crunched them up and
tossed them into the driveway—great viewing for the kits and they will sit in
the window for many minutes (not hours) at a time watching the crows, blue jays and all other
types of feathered friends feasting on an unexpected treat.  And it’s the same window that has the fuchsia
just outside with blooms still going at this time of year attracting the sweet
hummers.  I do love the Central Oregon

Weight Watchers
Chili-Mary Greenberg—revised by bair and gale 12/20/2011
1 1/2tablespoons canola oil
1 pound sweet green peppers, cored, seeded and chopped
6 stalks
1 1/2pounds onions, peeled and finely chopped
2 large cloves garlic, peeled and finely chopped
2 jalapenos or green chilies, seeded and minced (optional)
or 2 cans green chiles
1/2 cup minced fresh parsley
5 not 3 pounds ground
1/3 cup mild chili powder
2-3 tablespoons hot chili powder
2 30-ounce cans red kidney beans, drained, or 6 to 7 cups
cooked kidney beans 2 28-ounce cans tomatoes with their juice or 1 huge can of beans/1 huge can of
1-2 tablespoons brown sugar
1 tablespoon oregano, crumbled
2 teaspoons cumin
1/2teaspoons freshly ground black pepper
1 teaspoon salt, or to taste (optional)
1 teaspoon coriander
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1. In a very large, heavy pot or very large skillet, heat
the oil, add the sweet peppers, and saute them slowly for 5 minutes. Add the
onions, and continue sauteing the vegetables for 3 minutes more. Add the
garlic, jalapenos or chilies (if using), and parsley, and saute the ingredients
for 1 minute.
2. Add the turkey, stir in the mild and hot chili powders,
and brown the turkey over medium heat for about 10 minutes, breaking it up and
stirring it to cook evenly. If you are not already using a very large, heavy
pot, transfer the turkey mixture to one now.
3. Stir in the remaining ingredients, combining them
thoroughly. Bring the chili to a boil over medium heat, reduce the heat, cover
the pot and simmer the chili for 1 hour. Then uncover the pot and cook the
chili for another 30 minutes.
Note: suggest making this a serve-yourself-dish, by
setting out a variety of garnishes: chopped onion, grated Cheddar, plain
yogurt, chopped sweet pepper, etc.

Tomorrow I am
joining my good buddy DJ and will get together to Dice, Chop and make “Weight
Watchers” Chili -our fav!! It makes buckets and is great frozen.  I just finally figured out a place on the net
to copy and paste so I could share it with you.  Times,,, they are a changing.  We have served it at many gatherings,, also makes great Navajo Tacos,,
and is just the yummiest stuff—so enjoy!!
And grins for your day..

Bari’s Book of Quilt Basting & Batting Basics now FREE with orders of $60!Shop Now!