How I Sliced My Thumb Open
Today I made chili. Again. I watched a Superbowl game that didn't suck. It wasn't a blowout, and that's a good thing. Granted, it wasn't a '06 Rosebowl -- that was the single greatest game of football I've ever seen -- but it was good. It wasn't over until a few minutes into the 4th, which is better than many of the superbowls of late. More than that, however, today was the day that I made my first batch of Cincinnati style Chili. The last batch was far more Texas Style chili, and that recipie is now lost for the ages. Which is a shame, because it was some tastey s**t. This one, however, is also tastey. In a very, very differnet way. It also marks the first time (that I can remember) that I've actually injured myself cooking. Beyond burns. Burns happen, and they've happened to me a lot. My fingers, my knuckles, my lower arm, my upper arm, my tounge, the roof of my mouth, my lips, the palms of my hands, and probably a few other parts of my body have been burned while cooking. I can't remember a time I bled though. Today I bled. I bled not because of my cutting or chopping or slicing or using a fork... ... ... I bled because of my sharpening steel, and my lack of paying attention. Yup, that's right, before I got to cutting anything I cut my finger and bled. Then I got a Veggie Tales band-aid to stop the bleeding. All the injuries aside, this chili over rice is killer. A little cheese, a little onion, and some extra chilli powder (because I made a family friendly pot this time), and damn do you have a rib-sticking, belling filling, meal.
Right now, I'm going to go write down the recipie for this chili I just made... if you have any ideas for chilli you wanna suggest, lemme know. I'm all about it right now. I'll make more next month, if not sooner. I promise.
-Jon