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December 16, 2001 ~ One Year Anniversary
One year ago, today, Morgan and I got married.
We planned to do something special today, like dress up and go out to a nice restaurant or see a movie.
When today rolled around, however, we didn't particularly feel like going to a movie, eating fancy food, or dressing up. Well, that last one isn't terribly surprising... we never feel like dressing up. Heh. Remember, I wore an $8.00 thrift-store dress to my own wedding, and I absolutely refused to wear make-up, even then! *smile*
So instead of doing what we had planned to do, we did what we felt like doing--a much more comfortable and pleasing arrangement, if you ask me.
We ended up going to the pizza place nearby which serves soy-cheese, and we came home, happy. We lit our wedding candles, the ones that were burnt at the ceremony and are only to be burnt on our anniversary each year. Holding each other and talking by candlelight beats a fancy restaurant any day.
Morgan out did himself last night by making the second delicious meal of the day!
Morgan's Vegan Chili
1 can black beans (undrained)
1 can dark red kidney beans (undrained)
1 can pinto beans (undrained)
1 can chopped, stewed tomatoes (undrained)
1 large sweet onion, diced coarsely
1 green pepper, diced
3 cloves garlic, crushed
12 oz. cheap beer
2 tablespoons olive oil
1/2 tablespoon chili powder
1/2 tablespoon Tabasco sauce
1/2 tablespoon orange marmalade (or apple butter)
1 generous pinch dried, crushed basil
1 generous pinch salt
freshly ground black pepper, to taste
Heat olive oil in medium saucepan over medium-high heat. Add onion, green pepper, and crushed garlic. Sautee until the onions are translucent. Add chili powder, Tabasco, basil, salt, and pepper. Stir. Add pinto beans. Stir until the mixture is thick and pasty. Add kidney beans and black beans. Stir until much of the liquid has evaporated. Add tomato, beer, and marmalade. Stir. Bring to a rolling boil, then reduce heat and simmer, uncovered, until chili is thick and broth is a uniform dark red (about 1 hour).
Serve with bread and rice cheese or soy cheese. Serves 3.
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