My family was supposed to come visit yesterday, but they canceled on account of me being sick. I’ve had a head cold since Wednesday and a sore/stiff neck for a full 7 days. Normally when I sleep wrong and get a stiff or sore neck, it gets better after a few days. Sooo…I’m not really sure what to think. Any advice?
My head cold is hanging on, but I’ve been trying to keep my distance from everyone…while also trying to enjoy the weekend despite the change in plans. The temperature dramatically dropped and so doing fall things felt like the obvious and correct choice.
We did a pumpkin patch and apple picking followed by grocery shopping. And then watched the first half of Illini football game during a husband-wife workout session in the basement (the kids love when we workout together because they get the iPad). I do miss those days – we used to workout together all the time…
After our workout, Mark had some stuff to do around the house and I took the girls and the dog to the park/dog park. Harlie “played” (i.e. didn’t eat another dog’s face) while the girls played at the park – genius to put them together yet separated by a chain-link fence. Harlie was exhausted after 10 minutes or so with the dogs, so she and I held down a bench at the park while the girls ran wild. When I’d get up to push them on the swing or go down the slide with them, she’d sit there and just watch. After 2 ½ years, she’s finally not a pain in the you-know-what.
After the park, I whipped together the next chili entry into this year’s chili contest while the girls played with worms in the driveway. If you’re getting the sense that the girls were busy all day (with the exception of the iPad time), you are correct, and they crashed HARD come 8pm. No peeps out of them until 8am this morning.
And not only did they sleep well, but they ate well. Much like me, the girls LOVE chili. It would’ve only tasted better had the Illini been able to upset #16 Michigan, but they came closer than anyone anticipated.
A little bit of spice, beef, the beans – they love it all! This classic chili enjoys a slow simmer to deepen the flavors – delicious!
Gourmet Chili Con Carne
Author: Nicole Morrissey
Serves: 6 servings (~1⅓ cups each)
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 1 cup finely chopped green pepper
- 6 cloves garlic, pressed
- 2 lbs extra lean ground beef
- ¼ cup chili powder
- 2 tsp ground cumin
- 1 Tbsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 (15 oz) cans diced tomatoes, undrained
- 2 (15 oz) cans red kidney beans, undrained
- Heat oil in a large pot over medium-high heat. Once hot, add onion and saute until clear; add peppers and garlic, and saute until limp.
- Add ground beef. Cook over medium heat, breaking up the meat with a wooden spoon until cooked through. Drain grease. Add spices, tomatoes, and kidney beans. Stir well to combine ingredients.
- Cover; simmer slowly at least 1 hour, preferably 2-3 hours, stirring often so as not to burn.
Recipe submitted by Ashley H. from the Lone Star Legacy Cookbook
Serving size: 1⅓ cuos Calories: 398 Fat: 9.8 Carbohydrates: 35.0 Sugar: 8.2 Sodium: 952 Fiber: 11.3 Protein: 39.8 Cholesterol: 80
Weekly Menu: October 13th – 17th