Once upon a time I use to Blog elsewhere – original air date Jan 2008
Recently our street and the next one over have been the target of graffiti. Not that I am glorifying graffiti but it isn’t even pretty graffiti. Its some red a black scribble on the mail box and what looks like an attempt at a cool signature on the drive way. A few days later it was the letters “LSD” and a smiley face on a garage door down the street. Some hippie came up with the “have a nice day” smiley face in the 70’s, not exactly original art. I mean if you really feel the need to permanently make your mark on society at least make it look pretty not like a monkey that had two pots of coffee did it. So like what’s next, circle circle dot dot now my driveway has its cootie shot? I guess what I am getting at is, grow up. If you want to make you mark on society find a mentor, and choose a direction you can be proud of. Not a $3 can of spray paint and a criminal record.
In Philly when kids get busted for graffiti they don’t go to juvy. Its community service with a local artist painting breathtaking murals on the sides of old brick buildings in the inner city. Results: 2500 murals, no graffiti, sense of accomplishment and pride. Huh I wonder if my local “artists” will consider repainting my living room???
Easy but not authentic in the least. Why – eeek frozen meatballs! I know I know, its easy to make my own but this whips up in less than 30min.
In the pot
1 bag frozen small beef meatballs (the kind you use for appetizers)
1 box (32oz) of chicken stock*
1/3 – 1/2 cup finely chopped carrots
1/2 a brick of frozen spinach
3/4 cup orzo pasta
Place all the “in the pot” ingredients into a dutch oven, estimating measurements is fine. Bring to a gentle rolling boil, cover and reduce to a simmer. Allow to simmer for about 15min or until the meatballs are heated through. Add a couple handfuls of orzo pasta, cook about 1 -2 min. Stir so the pasta doesn’t stick.
Serve topped with the cheese.
* Choose a stock (or broth if you prefer) that is well flavored. It should say something on the label about being prepared with vegetables and herbs. My favorite even lists honey and sea salt on the label.
Re-purposing has become very popular lately. Own a little piece of the 1930’s with this film projector turned lamp, 8mm Lamp Ensemble from Anthropologie.
This is a simple and satisfying meal. In an effort to clean out the pantry I have tweaked a recipe I found online. The measurement are vague cause lets face it, its hard to screw up chili.
In the pot:
1 package of (3) chicken breasts
2 cans of white beans, I used great northern
1 can of kidney beans or other red bean (is there another red bean?)
1 can of cream of chicken soup
2 cans of chicken broth
1 package of taco seasoning (low sodium if you can find it)
1-2 Tsp of yellow curry powder
3/4 – 1 cup of sour cream
Dump all of the “in the pot” ingredients except the chicken into a crock pot. Stir to combine. Place the chicken breasts into the pot, pushing them down to the bottom. Cook on medium 6-8 hrs or until the chicken is cooked through. Using a large spoon break the chicken into pieces. ( if you have the pampered chef mix and chop its perfect for this ) Add the sour cream and stir. Spoon into a bowl and top with cheese and onions.