Texas sirloin chili
I've made before successfully. This time I changed the cooking time and heat setting on the slow cooker with mixed results. Tasted pretty good, although a bit heavy on either the cumin or the oregano (cumin, I suspect - I kind of spilled the spices) and needed a bit more chili for my personal preference. But the cardinal sin...the meat was dry. Not what you want, especially when you made some for a friend who also happens to be a food critic. Nooooo!!!
However, the salad was delicious and it was a nice, refreshing accompaniment to the chili. I think it would have been good if I had had some hot sauce to go with the accompaniments. Edible but not my best work, a bit disappointing. Oh well, next time the recipe will require a few tweaks until we get a good product.
The big excitement of the evening is that I got my invitation to a wedding of the friends with whom I had dinner. In Tahiti. In July. There are worse things than having friends who are from all over the world - it's a hard life but someone has to do it.
So until next time, good luck on your endeavors (leave well enough alone) and may you have as good a week as I had tonight.
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