Love your local...

I adore mom & pop shops! With commercialism at its peak in this decade, the independent merchant is struggling to survive (if they haven't already succumbed to pressure) against the "big guys". You are certain to see me perusing the aisles of those stores for the necessities weekly. When looking for a special occasion gift, a hard to find culinary item or unique book, I am more than likely popping into an IR!

Here is a local bookseller (Subterranean Books) that is a refuge for me!






When looking for unique cooking ingredients, I am apt to head to Global Foods and end with a full cart of culinary delights!


Plowsharing Crafts is another gem in our town! All sorts of cool items from all over the world. Like a museum that is hands on (mostly). Earlier this week I saw crucifixes made from empty bullet shells from Liberia. The artist wanted to create peace after the awful devastation that struck that country... I seriously got chills holding it in my hand & reading the card.
On a lighter note... the "singing bowls" are Gabe's go-to item. (I think if we bought one he would never use it).



I could seriously have a whole blog (hmmm??) dedicated to the local merchants that I support or know people directly affiliated with them. Should you ever be so inclined to visit such an establishment in "the 'Lou"... my suggestion is YES! We will all be better off because you did!

Delish!!

Thought about sharing the wealth of my Chili recipe. It is in high demand when Fall comes.

I have only entered this once in a chili cook-off, thinking of trying it again, for laughs.


The Goods..
1 1/2 pounds ground beef (lean)
1 pkg smoked sausage (I use lite/turkey)(sliced/quartered)
1 10 oz jar salsa (pick your heat level)
1 16 oz can V-8 (vegetable juice)
1 can tomato paste
1 8 oz can diced tomatoes
1 medium/large onion chopped
1 green pepper chopped
1 large can chili beans
1 medium can kidney beans
1 medium can black beans
2 Tbsp Cumin
4 Tbsp Chili Powder

For Toppings Bar:

scallions
sour cream
shredded cheese (cheddar & pepper jack are our faves)
salsa
guacamole
tortilla chips

The game plan...

In a large stockpot, combine salsa, V-8 juice, tomato paste & diced tomatoes. Allow to heat to a low boil.

Meanwhile,brown the ground beef with the onions (drain off fat). Saute the peppers with the sausage pieces. Season with Cumin & chili powder. Add to tomato mixture, stir well.

Simmer for 90 minutes on med-low heat, stirring occasionally to avoid burning. Drain/rinse black & kidney beans. Add to chili. Put the chili beans into the mix without draining (to retain flavoring). Stir well, simmer an additional 30 + on low until ready to serve.

In the last 1/2 hr before serving, prep your toppings bar (or put all the bowls of stuff on a lazy susan in the middle of the table for ease of access).

Gather up spoons & bowls and enjoy!

** This chili is best if it is chilled overnight (if it can last that long!)