I do tolerable well, Brenda. There are certain things I cook well that
my family asks for; chili, spaghetti and stews, to name a few.
And yes, my chili has beans - actually three different ones - red
beans, white beans and chili beans. Then two meats - beef and pork (add
one squirrel if you got one). If I'm making it for a bunch of good ol'
boys it's so hot that it could cook itself. Leftovers, if any, can be
used as paint remover.
For the uninitiated, I make a milder version by reducing the hot spices
and doubling up on the cumin. It can be spiced up per bowl if desired.
Then to accompany it,there's this Mexican cornbread that my grandmother
taught me how to make—just add whole kernel corn and some fresh, finely
chopped jalopeno peppers to your regular cornbread recipe.
But that's not all. It simply HAS to baked in a cast iron skillet. If
you don't have one of those, all I can suggest is to just substitute
soda crackers. If you do, please for God's sake don't crumble the
crackers into the chili. That's disgusting! The cracker may be dipped
briefly into the chili as a scoop - just not so long as to become
soggy - also disgusting.
My favorite though is the barbie, the grill (which can also be a
smoker), which, by the way, just today produced a favorite of both
family and the neighbors... (The date on the photo is incorrect. I SWEAR it was today...)The Olive Tapinade-stuffed Pork Loin
Notice the beer in one hand and a brush in the other... and the
roastineers in the husks... . The foiled-wrapped item is two huge
Vidalia onions, sliced with garlic butter between the slices