An Italian, a cat and a chef walk into a bar. The bartender said, “What’ll it be?” The Italian said, “Red Wine, from my home country.” The cat said, “2% Milk, on the rocks.” The chef said, “Everything you’ve got. I have a party tonight and the more they drink, the better my food tastes.”
Ok, so that was lame. Ok, so I made it up. And yes, I know telling jokes is not my forte. But now you’ve seen a glimpse of the real, lame-oid Rebekah. Tah-dah.
I ended up on bad.
I had a few people (hah!) over to the house this weekend and thought it would be fun to serve up a ton of chili, cornbread muffins and call it a day. I started off with a simple recipe that grew into a complicated mathematical equation in order to serve 60.
Have a nervous breakdown, pour the contents of the chili out of the canners into at least 7 other smaller pots, scrape the burnt beans off of the bottom, scrub pot for at least 30 minutes, taste chili, confirm it doesn’t taste burnt, transfer back into the canners and turn down heat-check.
Make 60 cornbread muffins-check.
Cut up 2 lbs of carrots and 3 celery bunches-check.
Have a glass of wine-double check.
Wait for guests to arrive. Enjoy the night-check.
Eat the leftover chili for the next week-check.