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Books So Bad They're Good: The Rest of the Year [1]

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Date: 2022-09-10

So! Without further ado, here is the proposed lineup for the fall and early winter of 2022. If you have any comments, or suggestions for 2023, they would be most welcome:

9/24 - This Won the Hugo?

10/15 — Chewing on Chick Lit

10/29 — Manuscripts of Mystery

11/12 — The Tragedy of Nesthäkchen

11/26 — Travels with Trader Horn

12/10 — Graham Hancock’s Unified Theory of History

12/24 — The Non-Sacred King

As for the tasty treat...here is my personal chili recipe. I just finished up a batch, and once it’s cool I’m going to freeze individual portions. Every vegetable in it except the beans was from my farm share, too, so we are talking fresh.

1 package Riega Foods organic chili seasoning mix

1 pound ground beef (preferably Pineland Farms or another grass-fed producer)

1 chopped onion, either white or red

1 15 ounce can Field Day black or kidney beans (I prefer black beans but it’s your chili, have fun)

4-5 large fresh tomatoes

1-2 Thai peppers, minced fine

Heat two tablespoons olive oil over medium heat in your largest skillet. Add the onions and cook until soft.

Crumble the ground beef into smallish chunks and add to the softened onions. Brown the beef, making sure it’s thoroughly cooked and mixed with the onions. Drain and immediately return to the skillet.

While the beef is browning, chop the tomatoes into nice coarse chunks. Stir in the minced Thai peppers, being very careful not to rub your eyes with your hands. Open and drain the can of beans.

Once the beef and onion mixture is back in the skillet, add the beans, the tomatoes, and the chili powder, in that order. Thoroughly stir, then bring up the heat until the liquid is at a nice brisk simmer.

Set your timer for 40 minutes and continue to simmer, occasionally stirring so everything cooks evenly. Bring the heat back down to medium once the liquid has reduced (about 20-25 minutes), then simmer until the timer goes off.

By now you should have a rich, thick, very fragrant chili. I usually freeze mine for future lunches/emergency dinners, but it can also be served hot, with your choice of accompaniment (I like blue corn tortilla chips, but cornbread or rice would also work). Either way, enjoy!

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Do you have a favorite chili recipe? A suggestion for a 2023 diary? Too many household chores? It’s a warm night in Massachusetts, so come share…..

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