Thursday, October 04, 2007

Food for Thought...

Haven't updated our food creations in a while! The other day, Cynthia made a Vietnamese Fisherman's Soup, I made some rice pudding and last night, Seven Bean Chili. My secret ingredient is adding maple syrup to the ground beef.

Above Left: A bowl of the Seven Bean Chili at my work station. Notice the Elmer's Glue bottle and scissors amongst decorative papers. No time for breaks!

3 comments:

Jean said...

Now this is cool. that looks delicious! and reminds me of something. When I was a nautilus trainer, in the 80's, I held a competition with a guy who had been a navy seal, who worked out at my gym. He claimed he could make better chili than I could. I did not want to lose, and I made up a whole scenario for this for fun. I made the gym into the "Red Kangaroo Diner" and I wore a vintage blue and white checked fifties outfit that a waitress would wear. And blue high heels. I was the only girl who worked there, I think.
He came in with his wife: she wanted to make sure he wasn't having an affair (he wasn't!) and brought his chili. And I had my chili. I have no idea what special things I put in my chili but I was always a good cook at the time. I still am but I have no reason to cook except for Jim, which I do as often as I can and I try not to complain!

Everyone gathered around the front part of the entryway, and we tried both of the chilis at the Red Kangaroo Diner. I had a name tag on. it said "Hi I am Jeannie!" with a Red Kangaroo on it. I won.

ps: later we competed with chicken soup and he blew me away! I knew his was better that time!!!

Andrew Thornton said...

What a wonderful story! I love cook-off competitions. Sounds like a really fun time! I don't have any formal training as a cook, so I'm always skeptical about my cooking skills and always surprised when people like things. I guess that I am an intuitive cook.

Jean said...

I think you are. I read book after book and taught myself that way. My standard way. I got to the pooint where I could tell frm reading a recipe what it would taste like, you know?