Friday night it was the RoHo regulars back at the table again. It was a chilly grey day and I changed up the menu so that we could have beef chili with beans, along with a big dish of Granny Wilson's honey wheat cornbread. For some, the sour cream had to accompany the sharp cheddar cheese; for others, cheese was enough to please. We had our fill, almost completely emptying out the Dutch oven, but still there could be found a bit of room for dessert. More on that in tomorrow's blog post.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
"Granny Wilson's Cornbread," a recipe shared with me by Linda B. Dunlap.
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