Here is a picture of long cowl neck scarf in charcoal grey. I made this for my friend, Anne. She loves it. She looks so cute in it! I did a seed stitch throughout the piece (meaning I knit the purls and purled the knits).
This girl is so fun, creative, fearless, (organized!) and an amazing chef as well.
She had us over for dinner one night and made this delicious chili from a recipe she found on epicurious but tweaked it to make it EVEN better.
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
1 bell pepper, chopped
1-2 tsp cayenne pepper
1 tsp of chili powder
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 can of navy beans
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken or vegetable broth
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired
- Add your choice of meat in there to make it even heartier if youre in the mood.
- Make some brown rice or noodles and put it over it or even in your own bowl
- Made too much chili? You can always freeze it in serving size containers. You will definitely appreciate it on that long, cold, tiring day