Making Chili con carne part one. Vast array of ingredients here,
coffee, dark chocolate, chili powder, red chili paste, black cumin,
Hungarian paprika, mustard, onion and garlic powder. Plus Greek oregano
and lime juice.
Making chili part two. Bronwing the minced beef with the Holy Trinity
of Southern American cookig, celery, green bell pepper and onion.
Nachos. Some of my beef chili leftover from yesterday, sour cream,
guacamole, tomatoe salsa and three cheeses ( red Lecister, Monterey jack
and Dutch smoked ). Certainly sorted out the hunger pangs.
Cooking up and creating a concoction with curry leaves, asfoetida, green cardamom, blue poppyseed and ghee.
And this is my broth simmering gently after adding tomatoes and coconut water.
This is my finished broth with Alaskan salmon and mussels. Garnished
with puffed rice, shredded scallions and mustard oil. A nice, light
lunch dish conjuring up images of a tropical paradise.
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