What's For Supper?

     We had home-made chili Saturday night -- lean ground beef, a fresh chorizo sausage squeezed out of its casing, diced onion, diced red, yellow orange and green bell peppers, a few fresh tomatoes from the garden plus a box of finely diced tomatoes, three small cans of mild green chilis with chili powder, bay leaves, fresh basil, smoked paprika, a little curry powder and Cajun seasoning.

     It was good, but I'd bought tomatoes put up without salt.  It took a generous shake to wake up the flavor.

     Tonight, leftovers.  Tam picked up one mild and one hot Italian sausage, and I had my secret ingredient: Italian-style Giardiniera, mixed vegetables pickled in vinegar brine. The brand I like added just enough salt, with the tiny onions, cauliflower, celery, carrot discs and strips of red peppers contributing to the flavor.  I diced them up a little more than they already were.  Is it still chili?  I don't know.  It was tasty.  I could stand up a spoon in it and it didn't need any salt.