For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
One of my daughters, a college freshman, told me she’s looking forward to coming back for a fall visit. I asked what food I should make and she said she misses my guacamole and my chili.
The chili surprised me. I don’t make it all that often, and I don’t have much of a recipe. I just open a bunch of cans and dump them together with ground beef.
“My chili? But it’s nothing special,” I said. “Except for my secret ingredient, it’s just a bunch of canned beans and tomatoes.”
“I know. I just love it,” she said, “and I miss it.” I felt all chili-warm inside to know she craves my version of chili. Makes me want to stir up a batch and ship it to her.
It occurred to me that I think she’s the only one I’ve told about the secret ingredient…until now.
After I brown the ground beef and dump in the cans of beans and tomatoes and tomato sauce, I open a can of pumpkin and spoon in as much of it as I can until the chili starts to look suspiciously orange. Then I stop, stir, adjust spices, and let it burble away in the crock pot.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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