What is more fun than having a construction crew (jack hammers and all) working outside your window from 8-5 every day, thereby preventing you from napping, focusing, and/or being a productive member of society in any way shape or form?
Having a construction crew “blasting” outside your window from 8-5 every day.
Blasting, of course, being the practice of blowing s*** up. All for the sake of getting deeper and deeper into the ground until eventually you go far enough that you can start building your way up again. It’s every ten year old boy’s dream.
And might just explain why my guy friends have set up a viewing area in front of my window, complete with popcorn and an open bar. They want in on the action. Badly.
The blasts, apparently, will sound to passersby like a low distant rumbling, similar to thunder.
I beg to differ. Dynamite will be exploding outside my window. Words like “apocalyptic” and “earth-shattering” seem like they would be much more accurate descriptors.
That is all neither here or there, really, except for the fact that I have a pretty serious fear of explosives. So we shall see how I fare over the course of the next few weeks. As long as I remind myself not to hyperventilate, though, it should be okay.
Although we are experiencing a two day warm front right now (only to be followed by mass amounts of rain. lovely.), the past few weeks have been filled with 50 degree weather, which is perfect for running but less than ideal for those of us who can’t even bear to put their air conditioner when it hits 90.
And by those of us, I mean me.
So I have been walking around lately wearing three sweatshirts and wrapping myself in my down comforter. I may also have worn spandex under my jeans when I went out this weekend. But I can neither confirm nor deny that assertion.
There is nothing like a good bowl of chili to warm you up, however. Especially when that chili is infused with the sweet notes of buttercup squash and red bell peppers. And when it is dotted by vaquero beans, a type of heirloom bean that Rancho Gordo describes as being a cousin to the Anasazi whose inky black and white markings resemble that of an appaloosa.
Personally, I thought they looked much more like dalmations. But that just may have been the dog lover in me.
I am submitting this third installment of the 12 Weeks of Winter Squash to both Souper Sundays, hosted by Deb of Kahakai Kitchen, and No Croutons Required for which this month’s theme is Root Vegetables.
Serves 4-6, adapted from Karina’s Kitchen
1 tablespoon extra virgin olive oil
6 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp ginger
1 medium red onion
2 red bell pepper, cored, seeded, diced
1 lb buttercup squash, diced
1 cups veggie broth
28 oz canned diced tomatoes
1 cup canned green chili peppers
2/3 lb vaquero beans
1 tbsp rice vinegar
1 tablespoon agave nectar
1. Soak and cook your beans. I used the crockpot method, first soaking them overnight and then leaving them in the crockpot on low for 5-6 hours or until soft.
2. Drizzle the olive oil in the bottom of a slow cooker; add the garlic and spices and stir to combine.