I’m writing this post on Sunday evening as we watch the Oscars. Forty-five minutes or so in, my takeaways are this:
1) My ears say Stewie is hosting. My eyes see something different. So very confused.
2) The “We Saw Your Boobs” song. Surprisingly catchy. I give it a … C. (Sorry, that’s the breast pun I could muster.)
3) Paul Rudd was completely stoned, right? No matter. Still my celebrity boyfriend.
4) Jaws speech cut-off music?! Ha. Pure awesome.
5) Jessica Chastain. Just, gasp.
The truth is, I’ve always loved movies, but in 2012, I saw exactly two in the theater: “This is 40″ and “Argo.” The former isn’t anywhere near the Oscars, and rightfully so – it was terrible. The latter, Argo? Both my guy and I loved it. And because it’s pretty much the only movie we’re really familiar with, we’re cheering it on.
Though we’re huge fans of the salad I’m sharing with you today (mine without shrimp, his with), overall, we’re not much for seafood in our family. My guy just generally doesn’t love it, and for me, fish and its brethren went out the door many years ago when I became a vegetarian.
So, kale. Totally a nutritional powerhouse and everyone sings its praises to the moon and back, but you know what? It’s kind of a weird green. I mean, I think I dig it. I sure try to dig it. I’ve been working it into more and more dishes, like a kale & fontina mac & cheese recipe I’ve been trying to develop for, oh, months now, but can’t get quite right enough to share.
I’m in love with my Crock Pot. A little obsessed even. I talk about it often … which is what a girl with a crush tends to do, right? Seriously … Crock Pots are completely awesome though, am I right? Throw it in, walk away, come home to a completely cooked (and no doubt delicious) meal. If loving my Crock Pot is wrong … oh hell, I know it’s not wrong, so I’m not even going to finish that sentence.
This soup is one of the reasons our slow cooker has been out on the counter more often than not this past couple of months. Even though it’s been pretty warm weather-wise, I’ve still whipped up this soup a good half a dozen times every time even a wisp of clouds swoop in and the temperature dips below 70. Why? Partially because I was trying to perfect the recipe, but also because I couldn’t resist those vibrant yellow summer squash every time I stopped by my local farmstand, and I had to do something with them other than grill them. And also, it’s really, really good.
It didn’t really occur to me how much we like chili in this house – and how much I must make it – until I realized that this is the third chili recipe I’ve posted here in as many months.
I guess there are worse things to be a little obsessed with.
This healthy vegetarian white chili is among my favorites. White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and – believe it or not – a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and – look! – vegetarians and carnivores can live together.