The Saga Continues....

This year has been very strange for me. Living arrangements have changed so rapidly that I have a hard time figuring out what to call home. The last time I felt this way was ten years ago when I was living in Park City Utah. I remember meeting my new housemate, extending my hand in friendship, and hearing him say," I don't associate with dreadlock hippies!" What? I drove all the way out here for this? He wouldn't even shake my hand! Even better than that, he was my boss at The Canyons! That was a tough winter. This was also a great learning experience for me. I learned a lot about overcoming the mannerisms of negative people and locations, and transforming them into a positive life experience. After a while I traded in the housemate dilemma and moved into the woods. I loved it! Waking up with the sun in the morning and getting a panoramic view of the Uinta mountain range was unforgettable. Guerilla style living has its benefits. These past thoughts have given me so much positive thinking about my current situation.

While looking for a house, I have been at an Extended Stay battling unruly tourists, drunk bridesmaids, super aggressive children (scary), and Brittany. Brittany is the alcoholic, chain smoking bag lady friend I never had. This was a big change considering that my last four apartments/houses were unbelievably nice. On Monday I move again! This time to an amazing house in Burlington that reminds me of a Hampton retreat. The owner seems like a great person and is such a relaxing soul to talk to. After the year I've had, this is exactly what I needed! This house felt like home before I even walked in. Thinking about it makes me smile.

My year of hurtling through the cosmos is coming to a close. I've learned a lot and have met interesting people along the way. Normal living is on the menu! I can't wait to set up my kitchen and make outrageous food again. I've been thinking about it for so long that I can't figure out what to make! Ahhhhhh! Well, we'll see! Sorry to people who thought that today's post was about food. It was more about food for thought. Anyway, I am so tired that I am surprised this even makes sense. Working 50+ hours and biking 110 miles a week will do that I guess.

No trabáho, gulpién, no kanén, in-inúten

The title of this particular post holds true to my feelings about a very under-appreciated stew called chili! Last winter I was in downtown Baltimore searching for a restaurant that claimed to have the best chili in town. The restaurant was your typical greasy spoon. If the restaurant looks like this the chili must be legendary! This was hands down the worst chili I ever had. It resembled brown paste with some tomato and unidentified chunks floating in a sea of pain. Luckily I ordered a small bowl, and had to choke down every bite. Prison food in Cambodia probably tastes better.

Chili is one of those things that takes you thirty minutes to prepare and hours to cook. Chili also improves with age. At The Tyler Place every Friday is chili day. I start making the stew around seven and let it cook till service time. Every week I am surprised to see five gallons of chili eaten in about 36 hours! Everybody seems to love the chili we put out for lunch. This is definitely not the chili I make at home. But, to accommodate different palates it has to be hot and good! One of our guests loved it so much they requested the recipe, so here it is!

TP Chili

-8 Onions, Diced

-6 Green Bell Peppers, Rough Chopped

-6 Red peppers, Rough Chopped

-.25 Cup Garlic, Minced

-10 lbs Ground Beef

-3 #10 Cans Chopped Tomatos

-3 Cans Chopped Green Chili

-1 #10 Can Black Beans, Rinsed

-3 Cans Chipotle Peppers Pureed

-1 Bag Frozen Corn

-1 Cup Chili Powder

-.50 Cup Smoked Paprika

-.25 Cup Cumin

-.25 Cup Granulated Sugar

-4 Cups Tequila (optional)

In a heavy bottom stock pot brown the ground beef. Once browned remove from the pot and ladle any leftover grease. With the pot still on the fire add the onions, peppers and garlic. Cook until the onions are translucent and the garlic is aromatic. At this point add the tequila and reduce by half. Add the browned meat and the remaining spices. That's it! Let it cook for hours. Adjust your seasoning toward the end of the cooking process. If you get too aggresive with the seasonings in the beginning the chili will be too strong. Remember, liquid reduces and concentrates flavors.

My Chili

-8 Red Onions, Sliced and Grilled

-6 Green Bell Peppers, Roasted and Rough Chopped

-6 Red peppers, Roasted and Rough Chopped

-5 Jalapeno Peppers Sliced

-1 Cup Garlic, Roasted

-10 lbs Smoked Brisket, Shredded

-3 #10 Cans Chopped Fire Roasted Tomatos

-3 Cans Chopped Green Chili

-1 #10 Can Butter Beans, Rinsed

-4 Cans Chipotle Peppers Pureed

-5 Ears of Corn Grilled w/ Kernels Removed

-1 Cup Chili Powder

-.50 Cup Smoked Paprika

-.25 Cup Cumin

-.25 Cup Granulated Sugar

-4 Cups Tequila (optional)

As the title says. If it's work, do it fast. If it's food eat it little by little.

Enjoy!

Oh, my my!

I seem to have a love affair with berries as of late. At this point, summer is in full swing and the local berry scene is raging! I tend to hoard berries and make any kind of jam, jelly or sauce I can think of. These have a million uses, and if you process them the good times will last well into the winter. I love opening jars of jam and remembering picking the fruit, the weather on that day, sometimes even the smells. You know, real next level shit. About two weeks ago we had the last flat of berries from Sam Mazza's farm here in Vermont. They were delicious! I could have sat there in the walk-in eating berries for hours. Let's savor the flavor and make strawberry jam! Jamming is very easy. It's surprising to me that people buy that junk at the supermarket, or worse spending a fortune on a small jar of berries from who knows where.

Start off by either picking your own berries, or buy high quality local berries. Support your local farmer! You definitely want to stay away from those nasty Driscolls spray painted berries. To make great jam you need great berries! You want about three quarts of strawberries without the stem and rough chopped. Next add one package of pectin to eight cups of sugar and toss to incorporate. Add this to the chopped berries. Put the whole mess in a heavy bottom saucepan over medium heat. You want to stir this frequently, the strawberries can scorch and ruin your project. You will see the strawberries releasing their liquid and a bright red sauce forming.

During the cooking process, there will be a bright pink foam forming on the top of the bubbling berries. Using a ladle skim as much of this off as you can.

At this point you want to have a couple of quart size jars clean and sterilized. For good measure I preheat the oven to 200 degrees and place the jars inside. this ensures that you have eliminated any possible critters lurking inside the jars. Have a tall stock pot with water on the stove over high heat until boiling. When the water is boiling take the jars out of the oven and begin to fill each jar 1/4 " from the top. Wipe the rims of the jars clean and close until finger tight. If it's too tight the jars may crack. Place the jars in the boiling water bath and process for eleven minutes.

Be sure that the water covers the tops of the jars. After the processing time passes, carefully remove the jars from the water and let stand until room temperature. Don't be surprised if you hear a hiss and a ping a few minutes later. That's the jars sealing! When they are at room temp tighten the lids and store it until you need it! It's a very rewarding experience to produce such high quality jam. It's even more fun if you make a day of it with friends. Everyone leaves with some jam and a smile!

So now that the jam is done, it is snack time! Everyone was working so hard in the kitchen that day. You can tell that this is our halfway point of the season. Everyone seemed to be on autopilot. This is when I like to surprise them. Downstairs in our dry goods room there were two cases of peaches! I love peaches!! How about grilled peaches, creme fraiche and honey! This was so easy. Have a hot grill ready. Cut your peaches in half and remove the pit.

Brush the insides of the peaches with a little butter and place on the grill.

This won't take long at all so be careful! I think it took about two minutes to heat and mark the peaches.

Ideally, you want to use mascarpone or ricotta but creme fraiche works too. Put a spoonful in each half and drizzle with some warm honey.

This has so many different possibilities! That peach is screaming for ice cream. Who knows, maybe next week! I think the next surprise snack will be grilled flatbread with bleu cheese, red grapes, rosemary and honey!