Thursday, October 28, 2021

Chilli-free chilli

I was making chilli in Zac's yesterday. I'd finished with the frozen meat so I took the unused portion upstairs to return it to the freezer. When I came back down I noticed the jar of chilli powder was off. 

The Big Question: had I put chilli powder in and not put the lid back on? Or had I not yet put it in?

Once upon a time, before menopause, I could have sniffed it to work it out, but my nose these days is only good for running. (And breathing I suppose.) So I had to wait until the meat was adequately cooked for me to taste it.

I hadn't. 

Could have been the first chilli-free chilli to be served in Zac's Wonder if anyone would have noticed.

* * * * * *

Husband had his third jab yesterday. This morning he woke me and said, 'You'll have to make tea; I don't feel well.'

Obediently, even though I was still asleep, I stumbled downstairs. George was confused but not as confused as me.

I'm still out of my routine - I normally do my morning FaceBook, blog, twitter browse before I shower - and wondering how this will set me up for the day. I have five grandchildren coming for lunch and to play later. That could make or break me.

* * * * * *

Remember I was looking through old recipes? I picked out a few that looked interesting, ordered the ingredients, and have made two.

Sausage tray bake. Quite nice although it took longer to cook than specified, and served Husband and me, not 3-4. Then again that might be why I struggle to lose weight.

Chicken tray bake. (You see a theme here?) A little bland but easy and quite healthy.

Now, however, I have a jar of capers from which I have taken one tablespoon. This is why I end up with jars in my pantry that are years out of date.

What do you do with capers? Do they go in Caesar salad? I don't even know what they are.


pam nash said...

They're flower buds off some cactus-y plant. Trash maybe??

Liz Hinds said...

Oh, I'd never have guessed that, Pam!

Debra She Who Seeks said...

Capers are a mystery to me too.

Polly said...

Me too, I don't think I've ever used them. Both dishes look delicious.

Anne in Oxfordshire said...

Capers are the edible flower buds that grow on a perennial plant called Capparis spinosa (or Caper bush)

I use them a lot when I make my Italian Pasta sauces or Chicken dishes.

Cop Car said...

I really like capers: my chef s-i-l, not so much. The traybakes (you made me look up some more recipes, Liz) look wonderful, and they look like something this non-cook could handle. Thank you, thank you.