Ended Saturday with home-made "cowboy beef and beans" (which we are not to call "chili") and double-egg* cornbread muffins with chives and a hint of red pepper, served on the patio in front of a fire with a blacklight kerosene lantern. Ummm-hmm!
"Blacklight kerosene lantern?" It sure looks like one: the globe is dark blue! The flame, however, is more violet than ultraviolet. Pretty kewl!
(More pictures later -- mostly foooood.)
Update: So, how do we end up with that meal? It starts with a little cumin, some Cajun seasoning, a dash of black pepper and maybe a little red pepper (YMMV) but mostly, a big ol' lump of ground round:
(Note muffin tin balanced atop oatmeal boxes. We'll get to that later) I'd've done stew meat but I didn't feel like taking the extra fifteen minutes to cut it properly -- nor the extra twenty to get it tender.
Once the beef is browned, add some Ro-Tel and Red Gold "chili-ready" tomatoes, some hippie organic three-bean mixture (it was what we had) and a nice little can of diced green chilis (not so spicy-hot themselves -- but the Ro-Tel diced tomatoes we had were Here For Business, with lime!) and simmer while commiting acts of cornbread. (In three acts). If you were wondering, the green bits would be chives and I used olive oil instead of plain vegetable oil -- I like the flavor better. Brand-new muffin pan, nice and heavy. Worked well. Taa-daa! Ready to haul out by the fire and consume with the three best seasonings there are: "outdoors" "cool-ish" and "hungry!"
* Do you eschew cornbread because it falls apart? Add another egg! It works with any of the box mixes -- used "Miracle Maize" last night, the grocer's stock of ol' reliable Jiffy mix having been totally sold out for Thanksgiving.
INDIANAPOLIS HAMFEST, 2015
1 month ago