This entry was written out, with lengthy lists of which ingredients I used at which intervals and in which chili, but my old computer died and in its wake comes a brand new, aerodynamic, rubber soled, streamlined macbook beside which I hawk the internet from the neighboring bagel shop.
September brought with it lovely weather, at least lovelier than usual, and we have been sleeping with the air unit off, with the windows wide open, with a strong chance that whenever we open the porch door, one of the many wolf spiders cohabitating among the nooks of screen and two-by-fours will crawl in for some homemade cooking.
Each chili is basically luck of the pot, or whatever produce seems to need cooking the most, in one I used turmeric and in another I used chili powder. Remember to put things like carrots and onions in way before pasta and leaf greens. Also I used swiss chard greens and stalks which added a lot of flavor to the broth.
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