For my first trick (read: first regular feature, as promised below), and since Sundays are so perfect for laying low, sticking close to home, and puttering (I am fortunate that I can do so), why not bust out the inaugural edition of:
Slow-Cooker Crafternoon! (reverb; fade to echo; heavy metal guitar sting)
In which I'll discuss what's in the crock-pot and what I'm making. Are you in? Then hang on!
Been crock-pottin' it up this winter, and I'm heavy into making my jewelry as I've no craft shows at the moment, and boy these things go hand-in-hand. To wit:
Making (food portion):
A sweet potato & black bean vegetarian chili, which I've made on the stovetop before, but after last night's Packers loss, I find I do not care to exert the effort. It's a spicy one as written, and because I like flavor and not heat, I tend to cut back on the chili-p. I know someone else who should've done that, too:
We had a lovely ice storm last night and it's still pretty frosty today, so we're gonna get ourselves around the outside of some of this pretty soon.
Making (craft portion):
I actually just completed a custom order for a sweet friend, and am puttering with several different pieces today. There's a series of necklaces I meant to have completed and listed weeks ago, but Christmas. Very anxious to get going on my spring collection and hope to have some of it listed in time for Valentine's Day.
Also working on my master craft show calendar--it's that time of year when I need to figure out what to apply for, how much the entry fee is, what the deadlines are, and so forth. I'm big on reminders so I keep this information in my phone, on my husband's computer calendar program, and in my snazzy new Anne Taintor planner. I mean, come on. That's not right.
That's the scoop for right now! I hope you're enjoying your Sunday, whatever you're doing/making/none of the above. Yo, can I get a beat?
"Chili-P is My Signature, Yo" Chili:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 to 2 teaspoons chili-p, yo
1/2 teaspoon cumin
1 chipotle pepper in adobo sauce, chopped
28 oz. diced tomatoes
1 large or 2 small sweet potatoes, cut into 1/2 inch pieces
15 oz. can black beans, rinsed
1 cup chicken or vegetable stock
salt & pepper
sour cream and scallions for garnishing
Heat olive oil in a dutch oven or large pan and saute the onion until it's translucent. Add the garlic, chili-p, cumin, chipotle and 1/2 teaspoon salt. Cook about a minute. Throw in the tomatoes, black beans and sweet potatoes; stir. Add the chicken stock, bring to a boil, then put the lid on and simmer for 20 minutes or until the sweet potatoes are softened. Mash the sweet potatoes against the side of the pot with the back of a wooden spoon to break them up a bit. Season and garnish and break out some Netflix.
Slow-Cooker Crafternoon! (reverb; fade to echo; heavy metal guitar sting)
In which I'll discuss what's in the crock-pot and what I'm making. Are you in? Then hang on!
Been crock-pottin' it up this winter, and I'm heavy into making my jewelry as I've no craft shows at the moment, and boy these things go hand-in-hand. To wit:
Making (food portion):
A sweet potato & black bean vegetarian chili, which I've made on the stovetop before, but after last night's Packers loss, I find I do not care to exert the effort. It's a spicy one as written, and because I like flavor and not heat, I tend to cut back on the chili-p. I know someone else who should've done that, too:
We had a lovely ice storm last night and it's still pretty frosty today, so we're gonna get ourselves around the outside of some of this pretty soon.
Making (craft portion):
I actually just completed a custom order for a sweet friend, and am puttering with several different pieces today. There's a series of necklaces I meant to have completed and listed weeks ago, but Christmas. Very anxious to get going on my spring collection and hope to have some of it listed in time for Valentine's Day.
Also working on my master craft show calendar--it's that time of year when I need to figure out what to apply for, how much the entry fee is, what the deadlines are, and so forth. I'm big on reminders so I keep this information in my phone, on my husband's computer calendar program, and in my snazzy new Anne Taintor planner. I mean, come on. That's not right.
That's the scoop for right now! I hope you're enjoying your Sunday, whatever you're doing/making/none of the above. Yo, can I get a beat?
"Chili-P is My Signature, Yo" Chili:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 to 2 teaspoons chili-p, yo
1/2 teaspoon cumin
1 chipotle pepper in adobo sauce, chopped
28 oz. diced tomatoes
1 large or 2 small sweet potatoes, cut into 1/2 inch pieces
15 oz. can black beans, rinsed
1 cup chicken or vegetable stock
salt & pepper
sour cream and scallions for garnishing
Heat olive oil in a dutch oven or large pan and saute the onion until it's translucent. Add the garlic, chili-p, cumin, chipotle and 1/2 teaspoon salt. Cook about a minute. Throw in the tomatoes, black beans and sweet potatoes; stir. Add the chicken stock, bring to a boil, then put the lid on and simmer for 20 minutes or until the sweet potatoes are softened. Mash the sweet potatoes against the side of the pot with the back of a wooden spoon to break them up a bit. Season and garnish and break out some Netflix.
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