And coughing drowns the parson's saw,
And birds sit brooding in the snow,
And Marion's nose looks red and raw."
I do not particularly love winter because it's cold and grey...and cold and grey, but I absolutely love December! December really shouldn't even be counted as winter, because everything is bright and happy and no matter what everyone looks jolly and glad. Christmas does have a lot to do with that of course.
|Picture by hartandsoulphotography.blogspot.com|
Like mom said so much has happened in so little time. I'm currently trying desperately to gain weight, not just to look better, but for health reasons. Me being underweight surprisingly affects my low-blood sugar a lot. So for now, much to my despair, I'm not running, or biking or swimming or anything, just walking and doing yoga until I gain weight and my blood sugar becomes steady. I love to run and I hate watching my sister Cate take off without me, but I know it's for the best.
It's hard to ignore or pretend nothing happened the past few months. My blood sugar going up and down. But I'm on a new path, and mom is too. We're in this together.
Mom is out of town to help with my sister and her new baby so I got to make dinner for Cate, dad and me.
I thought it was a good night for chili. Mom makes this for us often. It will always be a favorite.
Nonstop, No-Chop Chili By Cookinglight
3/4 pound ground round
2 cups water
1 1/2 cups frozen whole-kernel corn (I omitted)
1 cup bottled salsa
2 tablespoons chili powder
1 tablespoon sugar (I did 1/2 teaspoon of stevia)
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1 (16-ounce) can chili beans, undrained
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1. Cook ground round in a large Dutch oven coated with cooking spray over medium-high heat 4 minutes or until beef is browned, stirring occasionally. Stir in water and remaining ingredients; bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally.
Yield: 6 servings