My January column for The Business Monthly is put to bed (a special thanks to those commenter’s who provided input), it’s a good time to take a day off, and just because I can and I feel like it, I’m taking today off. I’m making chili.
I actually started last night with the all important overnight marinade of one of the meats. I played the blues and sipped on a glass of Rosso Classic (a tasty little red blend I picked up at The Wine Seller in Shipleys Grant, $9.99) while I diced up red meat. The dogs were close by my side.
Today I start cooking around noon. First I need to dash over to The Mall, the Mexican Market on Dobbin Road and Trader Joes, in that order.
I just wanted to get a quick post in and also say “nah, nah, nah,” to all those who are reading this post while stuck at work. I feel your pain, not.
I’ll try and post again later when the chili is a cookin’.
Ups and Downs
8 hours ago