Most of the time, I feel I hold myself together pretty well. I am organized and an excellent multi-tasker. Even though I tend to procrastinate as long as possible, I complete all tasks by their due date. I am fast paced and it typically takes me a fraction of the time to complete tasks as it does most people. Nearly every job I've had, the supervisors have been astounded that I run out of work. Please do not mistake this for being detail oriented though. Were you to peruse my report cards from Kindergarten forward, without exception, you would see the comment - "Stephanie is a bright student, but often rushes through her work resulting in small errors." Whatever - it got done and I got an A! That's all that matters, right?
These last two weeks I have felt like I just can't get my hands on any of the balls that I have juggling at a given time. The effect is that I live in denial about said balls and operate in a fog meandering through my days. Nothing is complete, nothing is done well, I am constantly playing catch up and can't remember what I haven't done.
Is it bad that when I am this behind, the only think I can really focus on is alphabetizing my bookshelves and possibly redecorating my office? I should be happy that the one thing still in order is my kitchen. Last week, to avoid my normal duties, I cleaned out all the drawers in my house and put new shelf liner in all of them. I love the shelf-liner. It is white with large blue and brown polka dots - very trendy! Shelf paper should be trendy!
One question though - why is it that my husband can't put anything back in it's original place. Every morning, I put his shaving cream, razor, deodorant, and hair brush in the drawer. By the time he is done getting ready, everything from the drawer is back on the counter. I give up. I know it's unintentional, it just seems nonsensical. And have you ever noticed that other people's mess is much more frustrating than your own?
Ahhh...C'est la Vie.
At any rate, I should get to the purpose of today's rant - a recipe. One of Michael Pollan's "Food Rules" is to eat as little four legged meat as possible, but when it is done it is better to eat wild meat. Rhett killed an elk this winter, which we butchered and have in our freezer. I've had a lot of success cooking with the Elk and I really do prefer the taste to beef.
I also never realized how much meat I eat...That is a lie - I realized it, and I enjoyed it. I am a meat eater. Not eating meat never made much sense to me. However, meat three meals a day is beginning to wear on me. So, last week, I ate meat free lunches nearly every day and two meat free dinners. I really enjoyed it. Not cooking with meat forces you to be creative and more thoughtful about flavor.
Today for dinner: Elk Chili
1lb Elk (Free Range Beef)
1 c. dry black beans
1 c. dry pinto beans
1 c. dry navy beans
2 cans stewed diced tomatoes*
1 yellow onion diced
1 green pepper diced
1 red pepper diced
1 can diced green chilies*
1-2c. water
Seasoning
2 tbsp chili powder
1 tbsp cumin
Cayenne pepper to taste
2 cloves garlic crushed
salt and pepper
Day 1 - soak beans at a ratio of 1c. beans to 3 c. water over night. Remove any floaters. The following day, cook in slow cooker approx 4-7 hours. Drain water.
In lightly oiled skillet, saute onions and garlic until transparent, add peppers, chillies and seasoning and cook an addition 3-5 minutes. Remove and add to beans with tomatoes.
Lightly brown cubed meat.
Combine all ingredients in a crock pot. The amount of water depends on how thick you like your chili. Cook on low for at least 5 hours. The longer the better. I put mine on around 8am and serve for dinner around 7:30-8pm. Garnish with cilantro, green onions and sour cream.
*Note: You can stew and can your own veggies. I have several cans (b/c I buy in bulk) that I need to use up. It is my plan this Spring to can a bunch of my own fruits and veggies to avoid sodium and chemicals! :)
Guten Appetit!
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