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| An actual photo from my back deck this morning |
It's March 18. The clouds are so thick the sun can't even catch a glimpse of the earth. It's dark for the time and it's snowing like crazy. Astonishing to think that Spring arrives on Wednesday.
Today I planned to do another edit on my novel. l'm changing the time period to present. I previously had set it in the early 1970s. So what can I do to perk up this day and get me in the mood for a few hours of rewrites?
Tea is always my answer to warm up a cold day or give me that small comfort to nudge me into work. A pot of green tea with orange peel and a little honey sounds perfect.
And something in the crockpot for dinner will allow me to be lazy on this gray day. Following is a recipe from "Fresh from the Vegetarian Slow Cooker." I hope you enjoy it too.
Spicy Black Bean Chili
1 Tbsp olive oil
1 large yellow onion, chopped
1 medium-size red pepper, seeded and chopped
2 garlic cloves, minced
2 Tbsp chili powder, or more to taste
One 28-ounce can crushed tomatoes
Two 15.5-ounce cans black beans, drained & rinsed
1 cup water
One 4-ounce can diced green chiles, drained
Salt & freshly ground black pepper
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.
2. Transfer the mixture to a 4 or 6-quart slow cooker. Add the tomatoes, beans, water and chilies; season with salt and pepper, cover, and cook on Low for 6 to 8 hours.
Easy. Now back to work.
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