On this weekend’s agenda: cleaning out my closet.
An ongoing process. I’m going to have zero clothes by the end (exaggeration).
For the last two days I have worn pieces from my closet that I like but I’m not crazy about. I don’t know if it’s this long winter or my lack of working out that is making me feel frumpy. Either way, I don’t think I’m in the right mind set to clean out my closet.
Less than 2 weeks until sunny Puerto Rico!!
Sunday was predicted to be a snowy day so I decided to make chili. Saturday I went to go make sure I had all the ingredients and realized that I only had turkey sausage but no ground turkey. I decided I would stop at Marsh on the way home from my bar crawl that afternoon. That did not happen but I did make the trek through the snow Sunday morning because I was really looking forward to chili!!
Below were my ingredients:
1 lb ground turkey — i buy the frozen kind because it’s cheaper and when you let it sit in a crock pot all day, it still tastes great.
1.22 lbs Jenni-O hot Italian turkey sausage
3 medium onions
5 cloves of garlic
3 15 oz. cans dark read kidney beans
3 10oz cans of diced tomatoes with green chilies
1 8oz can tomato sauce
2 tbsp chili powder
I diced up the onions and the garlic and cooked them first. Looking back I probably should have cooked the meat first and then used the same pan to cook the onions but my meat was defrosting so this made more sense in terms of efficiency. I cooked the meat and the onions separately because it doesn’t all fit in my skillet. Even though I used ground turkey and turkey sausage, I was still able to drain a fair bit of fat from the skillet before putting these in the crockpot. I left a little bit of fat for flavor but not much.
Once the garlic, onions, and meat are cooked I put all the ingredients in the crockpot with the spices and leave it for 4 hours on high or 8 hours on low. So easy!!
I put out a few of my favorite toppings for the chili so it became a bit of a “chili bar” which I thought was fun.
Jalepenos — Normally I would add jalepenos or use the “HOT” version of the diced tomatoes with chilies but Justin was coming over and he’s not as into spicy food as I am. They’re still fun when added later.
Fritos — thanks to Cameron, these are a must with chili
Mustard — Colleen always did this in college. One day I tried it and I’ve never looked back. I love yellow mustard in my chili. Justin tried it and he liked it too!
I contemplated adding some zucchini to my chili because I always enjoy it at Colleen’s house but this time I went for the basics. Depending on the weather, maybe I’ll make a veggie chili during Lent.
Bring on spring! I don’t care if it is still freezing with snow in the forecast. I’m bringing out my spring wardrobe. I thought this minty color would be just the thing to help me get through several dreaded meetings yesterday.
I was a bit disappointed in my shoe options and was really wishing I had a pair of leopard print pumps to pair with this ensemble. Next time…
Somewhere in the blogosphere I stumbled across this recipe for Carrot Leek soup. It was good timing because I had recently bought some leeks at the grocery store and they were going to go bad if I didn’t do something with them soon. I happened to have almost a full 2lb bag of carrots handy as well. Plus, this was the perfect excuse to use the immersion blender that I got for Christmas!
Prep was super easy even though I had regular carrots, not baby carrots. It didn’t take long to peel the entire bag and chop them into large chunks. The leeks took a little big longer because of the dirt that gets trapped between the layers. I also have an abundance of onions right now so I threw one of those on. And then I added a sweet potato so that my soup wouldn’t be to onion-y since leeks are part of the onion family.
The recipe said to toss with garlic salt, pepper, and olive oil. I decided to use regular salt and roast a few cloves of garlic along with the vegetables. Who doesn’t love roasted garlic?!
I usually roast my vegetables in canola oil because I don’t think the flavor of the olive oil is necessary in most of the dishes that I use roasted vegetables in. This time, I decided to use Olive Oil because I thought it would play a more significant part in the flavor of the soup. I’m not really sure that it did and will probably use canola next time.
I don’t eat regular bacon so I fried up some turkey bacon (Trader Joes has really good turkey bacon!) and took their advice in topping it with goat cheese. Both were delicious additions!
The color of my soup didn’t turn out as nicely as hers did but I think she must not have used the greens of the leeks which I think have a great flavor. I’ll be making this again!
There is some delightfully amazing jewelry on GILT right now. This piece was originally $120 and is marked down to $39!! Plus take an additional 20% up to 5 pieces using the code MY20.
I got some great pieces to add to my collection!!
one of our customers telling me to make more sizes available on a website I manage
(though he pronounced it “Missoura”)
I only have one Pacers shirt so I have to get creative when dressing for the games to make it seem like it’s a different outfit. I ended up having to wear my snow boots instead because it started snowing and we were walking.
This is my outfit from Sunday’s game. My outfit for a previous game can be seen here.
In my attempt to get good at golf I’ve hit the driving range already a couple of times this year. Golf is so incredibly hard and so frustrating. I would love to talk to a professional golfer and ask them if they have ever chucked their club across the course like I often want to do.
This putt is amazing.