pickup + go

I rarely just pick up and leave. More so lately though I haven't many reasons to stay. On the only snowy day thus far this winter I put on my coat, stuffed deodorant, my toothbrush and a clean tee in a bag and headed to Grand Central Station. A best friend of mine met me there. Two sugar brioches, a shared coffee and several hours later we were brushing off the snow of a pickup truck. Keys left for us, bumble bee hanging from the rearview mirror.

No plan. No internet. No television. No cell service. No problem. Problems. Why we left all along. 24 hours of silence and snow. We made chili from scratch. A recipe that I've been jonesing for ever since she first set a bowl in front of me. "Easy," with a shrug of those bird-like shoulders. Bon Iver cooning and chopping up vegetables. Monk the cat chatting away in cat language. Simmering olive oil, boiling water, small glass of wine.

Hard to remember the heavy heart who left the city. Here all we were were hands chopping, stirring, pouring. Feet shifting weight. Bodies light, minds lighter.

24 hours of smells. Wood fire, red wine, homemade chili and snow. The chili, I swear it fixes everything. Bad days, bruised hearts.

Kate's famous

 
1 can of tomatoes
1 green pepper
1 white onion
1 butternut squash
1/2 bag of frozen corn
1 can of white beans
1 can of red beans
1 can of kidney beans
1/2 lb of turkey
chili powder to taste
salt and pepper to taste
olive oil
1 cup of white rice (optional)
sour cream (optional)
cheddar cheese (optional)

Dice your pepper and onion. Throw it in a deep pot with simmering olive oil. Put in the turkey. Mix and brown. Dice the squash and boil it in a second pot with water until soft. Add corn, tomatoes and beans to the main pot. Add chili powder. Add squash once soft. Add a little water if necessary. Cook a cup of white rice (optional). Let everything cook. When ready to serve, put rice in bottom of bowl, then chili, sour cream and cheddar cheese. Enjoy.

In addition to making chili, Kate is a photographer. Check it.