We've already discussed the Snow Day Half Day ad nauseum, correctamundo? So we'll go on to sunnier snow-related topics today.
Don't you just love the 2 snaps Mrs. Scribe snagged before she Left The Building? There's a certain artistic symmetry, oui? Shot with a Cannon PowerShot A550; a posession of the Yearbook Staff. Thought the faculty parking lot looked a tad lonely, shot between the 43-year-old blinds. We kid you not: The blinds in Mrs. Scribe's Classroom were first installed in 1966. Talk about vintage!
Yesterday, natch, was a Full-Fledged, Superintendent Man-Approved Day Off for all teachers & staff. Only "essential personnel" were supposed to report. Not quite sure what makes them so essential, but Mrs. Scribe knows she definitely does not belong in that club!
Spent the day catching up on This & That. Penned a pretty sweet Guest Post for Mr. Teacher. It's scheduled to run today, so Click Here to check it out! And yes, thank you...I do believe I'll count it as my contribution toward the 2009 Random Complexity Writing Challenge. Word Count: 436.
And cooked up a mean pot of chili, too. Snow Days always inspire the best in us, and Mrs. Scribe is no exception. She concocted this recipe during a cold week spent in a mountain cabin with Mr. Scribe, too many years ago to count. She cooked & tasted & added & tasted until she felt satisfied enough to let it simmer in peace. Your Humble Scribe, we should note, is famous in these here parts for her Lost River Chili, named after the West Virginia locale where this delicacy was born. This chili's got a Texas Twang, so watch out, pardners!
Lost River Chili, a Mrs. Scribe "Original"
4.5 lbs. ground beef
1 green pepper
2 cans Rotel diced tomatoes & green chilis
1 package taco mix
6 tbs. chili powder
1 tsp. thyme
sprinkle each of oregano, black pepper
2+ cloves garlic, depending on your tastebuds
16 oz. (or 2 small cans) tomato sauce
2 cans pinto beans
1 tbs. cumin.
1 tsp. dried cilantro
Cut up the bacon & start frying it up in the bottom of a deep chili pot. When the bacon looks about ready, add the ground beef gradually, so it can brown, too. In the meantime, cut up the veggies & add them to the pot, stirring the whole mixture up several times. Then add the canned goods and the spices. Stir everything together. Finally, add the beer (if you don't drink, don't worry; the alcohol burns off in the cooking process) and about 4 Rotel cans of water. Bring to a boil, then simmer for about 3 hours. If you want to cook it longer, just keep adding water. But not too much...there's nothing worse than watery chili! Serve with chopped onions & shredded cheese on top, accompanied by a mean mess o' corn bread.
A Note from Mrs. Scribe: Yes, yes, I know. Texas chili isn't supposed to have beans. Whatever. That's why this is a hybrid. It was born in West Virginia, after all. We had enough leftovers to save it for Sunday's Super Bowl. Mission Accompished!