Thursday, 17 May 2012

hot chilli

What to do with that leftover block of mince you pick up in those seemingly-neverending two for one deals at the supermarket. The obvious immediate solution is to freeze the fucker, but what happens when your freezer ends up being 90% frozen bricks of beef?

In our house the long term solution is it either gets turned into spag bol or hot chilli, depending on the weather and how Ana is feeling about pasta at the time. It's raining, a bit chilly and we've got basmati and wild rice (which is clearly much better for you than spaghetti), ergo tonight it's hot chilli.

It still doesn't solve the problem of what to do with the rest of the freezer-load, but it's a start and there's plenty left over for my post-event dinner tomorrow night. Also, summer's around the corner so we're bound to use it all up in burgers for the BBQ and Spanish rice, every night during three months of sunny, al fresco dining. Pffft!

Wine Time
Chilli? Let's not muck about, there are rules which need to be upheld - It's got to be beer.

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