Small Bites … Adventures in Downsizing

Jan Kinzel

Where does the rubber actually meet the road?  Apparently in my new narrow gauge garage, that’s where! I’m nearing the end of my sixties and in all of that time I never learned how to back up straight, but now I know how…necessity! Our new condo came with a two car garage and what is known as ‘tandem parking’. Tandem, like on a bicycle built for two…um hum. (I didn’t even realize this style of garage existed, but am learning that it is not unusual.) There is space for two cars alright, it’s just that one of them must park behind the other.

My new neighbor, Tim, taught me how to navigate my garage entry and exit. He noticed the difficulty I was having, and probably the dents, too. The solution is to line the car up with the entry, drive into the space straight and don’t turn the steering wheel. Ninety per cent of the time, I am the one who must drive to the front of the garage and that’s pretty far to keep the wheels straight. However, if the car enters straight and the wheels are straight, when it comes time to back out and the steering wheel remains in the same position, my egress is successful! There is an L on the middle of my steering wheel and if I keep that in its proper L position, I have it made! It must be somewhat like the bubble in the instruments on an airplane that helps the pilot keep the plane level.

Now that I’ve learned how to do this, with only 3 inches of clearance on either side, and only 4 dents later, it’s not so bad. I believe that it’s safe to have all of the dents repaired and put that in ‘a newly acquired skills’ list. I must say that my husband was unable to instruct me in this endeavor. He mostly covered his eyes and yelled for me to stop!

After all of that, ‘comfort food’ is in order!  This Southwest chili won first place in a neighborhood chili cook-off.

 

SOUTHWESTERN STYLE BLACK BEAN CHILI

½ pound each, Italian mild and Italian hot sausage or 1 pound chorizo sausage
1 large yellow onion, diced
2  15 oz. cans fire roasted tomatoes with juice
2 cans black beans, rinsed and drained
2 cans ranch style beans, rinsed and drained
1  4 o z. can tomato paste
2 cans diced green chilies
½ teaspoon red chili flakes
6 tablespoons chili powder
½ teaspoon salt

Fresh cilantro for garnish

Remove any casings from sausages and crumble into a heavy pot, such as a Dutch oven. Cook sausages and onions over medium-high heat until onions are tender and meat is lightly browned. Add the remaining ingredients and simmer for 45 minutes, stirring occasionally. Serve up in deep bowls with a few sprigs of cilantro for garnish.

Some other condiments for the chili can be put out for people to help themselves: sliced green onions, extra grated cheese, sour cream, hot sauce, tomatillo salsa, corn chips.

 

CORNY CHEESE STRAWS

1 package puff pastry sheets, thawed overnight in refrigerator
4 tablespoons polenta corn meal
2 tablespoons butter, melted, plus 2 shakes of hot sauce
1 package shredded Mexican 4 cheese blend

Carefully separate the pastry sheets. Use 2 tablespoons of the corn meal per sheet. Spread the corn meal on a surface to roll the pastry. With a rolling pin lightly roll the sheet in the corn meal so that the bottom of it is embedded with the corn meal. Lightly brush top with melted butter/hot sauce mixture. Cut into inch wide strips long-wise. Sprinkle with shredded cheese about 2 teaspoons per strip. Fold each strip into a U shape and twist to make a ‘cheese straw’. Line a sheet pan with non-stick foil. Lay each pastry on the baking sheet favoring the side with the most corn meal. Repeat with the second pastry sheet.

Bake in a 400 degree oven for 10 to 12 minutes or until golden brown. Serve with the chili.

 

TIP:  Almost anything in life is easier to get into than out of!

I Corinthians 10:13  …He will also provide a way out…