That's why last night, on Thanksgiving Eve, the tradition of having folks over for some grub and for games and/or karaoke and/or movies continued yet again. The frivolity of the Xbox ONE was counterbalanced by our serious dinner conversations, if this photo is of any indication:
Dinner was a slow-cooker beef-chunk chili called Texas Red Chili Con Carne, which came out still pretty spicy even though I tried to moderate the heat I was putting into it. I did have a chance to use up the last of the hot peppers brought to me by David Mearns of the Estate Plaster crew. The always-perfect Granny Wilson's cornbread was great again tonight, as were the creamy stuffed eggs.
Yesterday morning, I'd made up a batch of white chocolate-macadamia nut cookies to serve as our simple dessert:
"'Texas Red' Chili Con Carne," by Diane Unger-Mahoney. In Cook's Country, June/July 2005, p. 10-11.
"Granny Wilson's Honey Wheat Cornbread," shared by Linda B. Dunlap in 2006.
"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.
"Premier White Chocolate and Macadamia Pieces Cookies," from Hershey's Mauna Loa. Found online at http://www.maunaloa.com/recipes/cookies.asp.
1 comment:
Looks simply perfect...
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