July 10, 2017
I don’t know what it is about July, but even though it’s hot outside, I want to eat chili. It seems like the original cowboy camping food, and I love eating it outside, on a baked potato if it’s not too hot to turn the oven on. Confession: many of the containers in my freezer contain chili. It’s not that I’m particularly fanatical about chili, but it is the sort of thing I tend to make in large batches, often to use up surplus meat or beans, and rarely do we get through an entire pot. I do like the idea of having some chili stashed away in the fridge for fall, when things get busy — but we’re not going to talk about that yet.
I also like sticky-sweet-tangy things, especially the drippy ones (ribs! pulled pork!) that are perfect for eating in the grass, in your flip-flops. And because it’s been so hot, I pulled out my slow cooker to make some things — it won’t heat up your kitchen — and remembered these sticky, spicy drumsticks, which are like a meatier version of sweet hot wings. This weekend, I’ll make a big batch to plunk on the table with a pile of napkins to nibble as the fireworks go off for the last few days of Stampede.
Of course, toward the end of the 10 days of Stampede I start craving salad — I like big salads and slaws that have lots of things in them. I’m particularly enamoured these days with Asian-style slaws, with lime and rice vinegar and honey, topped with salted peanuts. I could easily make a meal of it.
And because it’s summer, my ice cream machine has been in heavy rotation — lately I’ve veered from the usual chocolate and strawberry to flavours I don’t have to compete with my 11 year old for, like burnt sugar and espresso ice cream. Oh yes.
Have a great week, everyone!
lean ground beef
Spolumbo’s Italian sausage
half & half
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