ART IN THE COURTYARD. The email invitation said...."Greetings! Meet the Masters... this Saturday, October 9th it's ART IN THE COURTYARD from 10-4pm. Rosehill's spacious courtyard is the perfect backfrop for our guest local artists to show off their work. Color, texture, line... they use it all to dramatic effect in their paintings. They are definitely masters of their craft. This is your chance to view and purchase that one of a kind piece of art you've been looking for.
We are proud to host this cultural event at the Garden Center, so rain or shine, the show will go on!"
311 East 135th Street
Kansas City, MO (Martin City area)
so, please join us.........!
Last night, we (David, Claud and I) went to the opening of the new show at ARTichokes. I absolutely loved the work of Mark Mohr! If you have an opportunity to drop by the gallery, make sure you look up Mark's paintings....they are wonderful!
Before going to ARTichokes, I fed the guys big bowls of chili. There was some burping and belching from the back seat on our way.....I began to wonder if I had been the cause of intestinal distress! But alas, all was well!
Do you use a recipe for your chili? I've always just started adding things to the pot, tastings, adjusting, adding, tasting....and so forth. The only problem with that method is, sometimes you can keep adding and adjusting until you have a huge pot of chili!
Back in January this year, Bon Appetit had a blog asking readers to send in their secret ingredients they use in their own chili. Among the responses were these:
Pickle juice (I can see where this might be pretty good!)
Vinegar and a pinch of nutmeg
A puree of chipotle pepper, onion and carrot
Chorizo sausage with a mixture of ground pork and ground beef...spices like oregano, paprika, chiles, jalapenos (I do add chorizo to my chili)
Butternut squash and Ancho chilies
Don't spare the chili powder and the cumin. Use a mix of both ground beef and cubed chuck steak.
Ground elk, venison, Italian sausage, tomatoes and peppers frozen from the summer garden, onion, garlic, cayenne, the three C's -cumin, coriander, and cilantro, dark red beans, black beans, pinto beans, and butter beans, tomato paste, a small can of spicy V-8, a dash of cinnamon
Good steak, Guinness beer, jalapenos, chipotle and ancho chiles, Penzeys medium and hot chili powder, slow cook time and LOVE (Penzey's is a great source for spices. go to http://www.penzeys.com/ )
Beer! In the chili and with the chili
Grassfed/finished beef if it's not a vegetarian chili, dash of cinnamon, and as much fresh ingredients that are organic that I can get!
Homemade chili powder (toasting and grinding dried chiles & cumin seeds), and good Mexican oregano
No beans. Three types of chilies. Cook it low and slow. Add chocolate that the end to round it all out
A can of anchovies, or fish sauce if I am out of anchovies (IN CHILI?!?!)
Stewed tomatoes, tomato paste and a good old fashion chili brick along with your fave meat and spices
(okay, I had to look up Chili Brick. It is a chunk of packaged, commercially made chili that you add water to.....your guess is as good as mine!)
The stock has red wine, beef stock and lots of tomatoes
Dark beer; unsweetened baker's chocolate
A stick of cinnamon. Let it simmer with your chili.
Beans, peanut butter and cocoa
Corn and fresh coriander
Here is a Bon Appetit recipe for chili. It is a good, solid, down the middle of the road chili. Play with it, make it your own. And if you add anchovies....let me know how it comes out!
A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the magazine's 50th anniversary. Recipe by Richard Snyder, Santa Monica, California
Makes 8 to 10 servings
2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.