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Comment by Jan Carter on October 30, 2011 at 13:52

Well it is below 80 for the first time in many many months.  The house is open, the air is off and a potroast is in the oven with all the trimmings.  Anyone care to join us?

Comment by Jan Carter on October 27, 2011 at 18:47

Thanks for the Chili recipe :)

Comment by Jan Carter on October 27, 2011 at 18:46

That seems to be an awful lot in one day.  Rest that brain, I am sure there must be something that needs done tomorrow

In Memoriam Comment by Robert Burris on October 26, 2011 at 18:56

The floor got put down today then the shoe molding and then the couter and cabnets followed by Paw paws little brain...lol

In Memoriam Comment by Robert Burris on October 26, 2011 at 8:13

I perfer 1/2 pork and 1/2 venison instead of all that beef.

In Memoriam Comment by Robert Burris on October 25, 2011 at 20:30

Chili

1/2 lb beef suet

3 lbs coarsely ground chuck

2 large onions, chopped

4 cloves garlic, minced

16-ounce can tomato paste

4 tablespoons chili powder

1 teaspoon oregano

Tony's Creole Seasoning or salt and pepper

4 cups beef stock (fresh or canned)

1 1/2 cups freshly-cooked pinto beans

 

Heat suet in deep fry pan or Dutch oven; add ground beef seasoned with Tony's Creole Seasoning or salt and pepper, onions, and garlic. Fry meat until brown; add tomato paste, beef stock, cumin, chili powder, oregano and simmer slowly for about 2 hours. If you plan to use the beans, add them to the Dutch oven 15 minutes before serving.

Comment by Jan Carter on October 24, 2011 at 19:44

Cant wait to see it Robert.  You got a good chili receipe Robert?

Comment by J.J. Smith III on October 24, 2011 at 18:47

Be sure to give us a tour when you finish.

In Memoriam Comment by Robert Burris on October 24, 2011 at 18:23

That's a great knife JJ. Hey the floor is going down wednesday on the little cottage. I hope this project is finished soon.

Comment by Jan Carter on October 23, 2011 at 20:00

I said they were good JJ, not fast... ROFL

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