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Am contemplating where to go out. I'm actually starting to lean toward Mexico, not the food, just southward. Not! Okay, a chicken quesadilla is sounding good about now.
Well it's been about two hours into the chili making. No disasters yet. If I can hold it together another half hour the wife should be here to the rescue. I'm thinking about dropping a chunk of Velveeta into the chili now to use as a thickener. What are the opinions on this maneuver?
Livin on the edge there Nomad. I'd let it simmer and reduce, but remember to stir. I'd velveeta it (is it a verb?) nearer the end, but what do I know...
Dominos? No way Jose. Last I had was built like a grease trap. Some 6-7 years ago a local TV station bought a lot of fast food pizzas and held a taste test at a major university. Blind tasters as to knowing who made the pizzas. Would you believe the winner with the college crowd was Little Caesar's? Any way I'm about to eat chili while wanting Pizza. One day soon...
Location: Finally made it to Florida and lovin' every minute!
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I always found it thickened up overnight, but you don't have time for that, do ya?
After reading all of Charley's (and everyone else's) about cookie baking, I'd best discuss with hubby whether we're going to cookie it or not this year. It's not my favorite thing to do, but he likes them. I usually make some real home made and toss in one or two kinds of Pillsbury ones.
Livin on the edge there Nomad. I'd let it simmer and reduce, but remember to stir. I'd velveeta it (is it a verb?) nearer the end, but what do I know...
Keep stirring....
I been stirring. I'm thinking about just turning off until the wife gets here now. Better safe than getting closer to the edge....
Noma, you have to have Freetos on top of chili, OMG, you won't eat chili without them once you try it.
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Not! Okay, a chicken quesadilla is sounding good about now.
