This winter has been a very soupy one. Soupy in a food sense for sure. I cannot get enough of making soup. You can let it simmer in a big pot as you walk the dog, it can cook all day in a slow cooker, and it’s good for lunch for days and days.
If snow could be soup, then winter has been soupy in a snow sense too. I haven’t seen grass in what feels like an eternity, but is probably more like two or three weeks. Winter will never end.
We got hit pretty hard by the Storm of Doom last week. First, two inches of ice, followed up by five to six inches of snow. I happily did a little sledding on Saturday. My bum did not happily sled. It is in fact largely bruised now.
Now as the ice was falling last week I thought about how this amazing chili recipe would be the perfect thing to be trapped in your house with. Then it occurred to me that when you’re house-bound, you can’t leave to get ingredients for chili at the grocery. So I would just be taunting you.
Now that the roads are passible and there’s still quite a bite in the air, I say have some chili! I’ve been looking for a good and flavorful vegetarian chili all winter and I think I’ve found a winner! It’s spicy for sure, a little sweet, thanks to the barbecue sauce, sticks to your ribs, and Joy the Baker says the steak seasoning is the secret to all the wonderful flavors. I trust Joy. She’s got taste and she’s funny.
Uh, also, I tried to take a photo, but it looked not so great. I’m trying to get the hang of this food photo thing. It’s tricky! Any tips?
There are days when I really, really like my job. Tuesday was one of those days. Today was not one of those days. Today I worked pretty much every minute (minus the minutes I chatted about movies with a coworker). I also missed pilates because traffic from work to my gym was awful. My gym is really about 10 minutes from work. Today I got halfway there in 15 minutes. I blame the Colts game. My route runs very close to Lucas Oil Stadium. So tonight, I say screw you, Colts! Tonight I am not proud to live in a city of Super Bowl winners. But just tonight. I’m OK with today being entirely exhausting though because tomorrow we’re going to Chicago and I can hardly wait.
But back to Tuesday, which did not suck. Every issue of the magazine I pick a recipe that I tell the kids is awesome and tasty and easy to make. For this issue (that’s November/December, and let’s not talk about how working on Christmas stuff in August fucks up my clock) I went with pizza. Jen, the magazine’s art director, and I make these recipes in the kitchen at work and do photo shoots. Tuesday, we made this pizza, which took about two hours total (that’s not how long it’ll take you, I swear. Taking pictures adds minutes.) and made for a very pleasant morning.
mmm chicken, pineapple, and barbecue sauce!
The recipe for this pizza should probably be written on bar bathroom stalls everywhere, that’s how easy it is. You should probably make lots of batches of the crust dough at once and put them in your freezer. Then, whenever you get a pizza craving (which is like once a week for me), you can defrost one of them and have pizza in 15 minutes. You can also let the dough rise all day in the refrigerator in place of the one hour rise. I do this sometimes if I make the dough on my lunch break and want it for dinner. So, on to the recipe! I’m going to give you the two topping options that we made, but really the options are endless. Be creative! Recreate your favorite restaurant’s pizza! Make one up with the seasonal veggies available at your farmer’s market!