Winter finally showed its frigid face in Dallas. The photo on the left was taken December 18th and the photo on the right was taken this morning.
We ventured outside yesterday to have a look at the lightly falling snow.
Like a kid seeing snow for the 1st time and throwing snowballs at me.
After big bowls of oatmeal and a couple hours on the couch, we decided to bundle up and go for a walk. There was no snow in sight, but it was a chilly 32 degrees.
We saw some mixed seasonal signals along the way.
You just never know in a climate like Texas.
We walked to the nearby grocery store to pick up ingredients for a big pot of chili.
And on the way home, Billy entertained me.
And then the sun came out. Bee = sunshine.
This batch of veggie & bean chili started with 1 medium sized zucchini, 1 red bell pepper and 1 pint of sliced mushrooms sautéed in olive oil.
I added low sodium diced tomatoes + tomato sauce, spicy chili seasoning, 1 cup of vegetable broth and 3 drained & rinsed cans of beans: black, red, pinto.
The chili simmered for almost 45 minutes and I toasted up some corn tortillas in the oven. I served my chili over a bed of spinach since my body was craving greens.
Garnished with avocado and nutritional yeast. I turn everything into a taco salad.
And I rarely use utensils because I’d rather scoop with a chip.
What are your favorite foods to scoop?
Mine are peanut butter with apples, hummus with pita and guacamole with chips.
Do you have a favorite season?
I like aspects of each. I enjoy the transitions from one season to the next. And there’s something about Octobers….
What’s the weather like today where you live?
It’s 29 degrees here this morning.