Oh, no Consuela! I would not have thought cocoa powder would do you like that.
Exactly! Now I have to check mine, which I have had for a really long time.
was marked by a transition from people belonging to a community determined mostly by geography and class towards people belonging to societies determined by shared interests and/or goals that might cut across class and span greater geographical areas, and that seems to be even more true today.
Once more with gratitude for this society.
Chili: most excellent in many varieties no doubt, but since it has been 30+ years since I ate meat, beans are an essential part of chili for me, along with whatever else I happen to have around at the moment. eta: and I never eat onion so never that.
I'm happy to support, by which I mean nom, a great variety of chilis. Or chiles.
It's not like we're talking barbecue here.
I'm too old to spend that much time on the bathroom floor.
Feeling ill AND hanging out near a toilet is the worst combo ever. I heartily recommend getting a large plastic bowl instead. Then you don't have your face near a toilet (gross) and can sit somewhere comfortable awaiting your fate.
I don' t know what else it could have been, but I didn't eat anything else and started feeling bad only an hour after the hot chocolate.
I was just talking to one of my nurse friends about this and she said that food poisoning symptoms can occur up to weeks after eating the contaminated food so it's really difficult to pin down what specific food may have caused a bout. Mayo Clinic agrees:
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Y'all made me make chili and cornbread! No recipe, but tossed together ground turkey and a couple kinds of beans and tomatoes and green chiles and spices and it tastes like chili to me. Maybe not the best ever, but passable.
I understand what traditional chili is but I lurve me some "chili" with beans and corn!
Now I want some chili.
I'm willing to sample all of your delicious varieties and declare something totally defintive.
Consuela, I am sorry about the Great Cocoa Betrayal of 2017.
I just ate some chili. I made it with pinto beans.
My Oklahoma in-laws consider chili with beans or tomatoes of any kind heresy. But while I do like their chili on a hot dog or layered between corn chips on the bottom and cheese on top, it's nothing like the hearty, spicy stew I grew up eating--you'd never make it a meal by itself.
My Oklahoma in-laws consider chili with beans or tomatoes of any kind heresy.
Wait, no tomatoes? So it's just meat and spices in a pot? How does it get from solid meat form to -- I hate to say "liquid" -- you know, the less-solid texture of chili if there are no tomatoes?
