On my mind

A lot… but a lot can’t be said here.

I’m in South Bend for my great uncle’s funeral. It’s sad of course, but also nice to be with family. I am glad my family is close and I hope my great aunt feels the love of family during this time. My brother and I have nice memories of staying with them when we were kids. He claims Uncle Firm rescued him from being stuck between the wall and the bed when he fell out one night. We remember going to the pool and their dog and eating a lot of ice cream with them!

I am supposed to close on a house tomorrow in Indy. It’s in a really cool neighborhood and I’m partly excited about it… it needs work and there are other considerations about the future use/habitation of this property, but overall I know it’s a good deal and I’ve always wanted to have a home in a place like this. I hope the surrounding crime-y neighborhood doesn’t infiltrate! Watch this space for my exasperated experiences in remodeling a century old home.

Work is kicking my rear and has been for quite some time. I was able to offload some routine work to be able to work on a project that is due around my birthday. I will need many stiff drinks to celebrate when it is done. So far we are moving along and I’m trying to balance the need for management feedback on the work in progress with the need not to waste their time or slam their calendars if I don’t have everything done that I need to get done.

That’s all I can say for now about the compartmentalizing of my thoughts and energy these days. I must get back to editing some slides! I love data but I’m not as big a fan of trending it some nights.

Arliss the Disapproving turns 12

Welcome to 2012!

First, Arliss let us live to see another year.

And now it’s her 12th birthday!

I had another request for my vegetarian crock pot chili recipe, so I thought I’d post it here:

2 small to medium onions, coarsely chopped
1 pkg Boca “ground beef” soy crumbles (14 oz)
3 cloves garlic, minced
1 small can chopped green chiles OR 4 tsp diced chiles in adobo sauce OR 3/4 cup finely diced green peppers
28 oz canned diced tomatoes
28+ oz canned black, kidney, great northern, or whatever beans
8 oz can tomato sauce
1 tsp ground cumin
1+ tbsp chili powder
salt and pepper to taste
Worcestershire and paprika… I just kind of throw it in, never really measured it!

Combine all ingredients in slow cooker on high for 4 hrs or low for 8 hrs. (The crock pot is forgiving so feel free to cook longer.) You can also pre-saute the onions, garlic, and spices and then put them in the crock pot. I think the recipe is great without the Boca crumbles too, but might call for more beans that way.

I like to serve with cornbread!