Corn muffins (they are quite dark due to the whole wheat pastry flour and the local honey that I used,) to go with . . .
Chili for dinner! My freezer is my very best friend during busy times. And yes, that is an avocado bowl on the side -- dribbled with balsamic vinegar and sprinkled with kosher salt. (I really ate the entire avocado, but the first half went down while I was waiting for the muffins to finish baking!) And I did eat two muffins, too -- I figured I was allowed a somewhat fat-filled, stuffed-full type of dinner, since I seem to have mysteriously lost three pounds since I weighed myself last . . . !
Happy weekend, everyone! I have no plans thusfar, and hope to rest and relax and de-germ!
5 comments:
That looks like a fantastic, warming dinner. The avocado reminds me of how we often eat them, a sprinkle of vinegar or tamari, and a bit of salt- it really is perfect that way!
Hey, that chili looks great.. so different. Carrots, corn and some kind of greens? Things I've never put in chili, but maybe I should.. mmm.
Bazu, I just got back from the grocery store and am now regretting NOT purchasing another avocado! Alas . . . !
Mary, it is absolutely chili and cornbread weather here, because it's FREEZING outside! The current temp is 32, although it is sunny, which is nice. :)
Tania, you've never put corn in chili before?!?!?!!! The horror! :) This chili was actually a cleaning out the veggie drawer type of chili -- there's carrot, celery, onion, corn (from the freezer), tomatoes (from a can), a jalapeno, a green pepper, garlic, yukon gold potato, and some kale in it, as well as black and pinto beans, and spices. I love that about chili -- that you can use up produce that would otherwise go bad, and it still somehow tastes fabulous!
Mmmm! Love Chili!
Amber
That soup/chili looks SO good. Do you have a recipe for it?
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