A lifestyle blog by Bars + Crafts founder Alissa KRG
I, sorry, we, got a Le Creuset Stockpot as a wedding gift from my, sorry, our, registry several months ago. It’s beautiful, classic, cherry red, and, up until tonight, had been sitting on top of our fridge judging us from above.
Since today was the first day of the season my feet went numb from being outside too long, I decided that meant Soup Night — more specifically, Veggie Chili Soup Night.
Here are the positive, not-so-positive, frantic, cheerful, and, most importantly, real thoughts and steps throughout my chile journey. Because ain’t nobody got time for sugar-coating.
1) Dust off the ol’ pot. No, really, this thing was so freakin’ dusty sitting around for 6 months, I had to take a wet washcloth to it. Because why would our NYC apartment actually have enough storage space to put things where they belong?
2) Made it through cutting vegetables for 15 hours and survived the onion-induced sobfest. (Every darn time!). But what’s another cry when you’ve already gotten choked-up 5 times today? Chili Night was also New York City Marathon Day and I watched from the 26th mile mark...Need I say more?
3) OK, stove, let’s do this! Stove immediately doesn’t work…see video evidence below:
4) Got the stove to work and got to thinking...not only do I own a Le Creuset soup pot, but I’m also using a stainless steel spoon rest with a new wooden spoon. I am a professional chef! A badass woman cooking her own chile! An unstoppable beast in the kitchen!
5) And...everything is burning.
6) OK, heat lowered, added more olive oil, and mixing the veggies like a pro. There’s something so beautiful about the natural colors of all the vegetables. Can you believe our earth grows these things?
7) This is literally the deepest pot of all time. My head is fully in the pot.
8) Cumin added. Chili powder added. Check and check! Look at me go!
9) WTF is in chili powder?! I am 100% choking from the fumes. I cannot stop coughing. This is it. This is the end.
10) *Bravely faces fumes and adds tomato paste.* Fumes calm down, things are looking up.
11) Cooking and blogging is insane. I am racing against the stove. How are you supposed to get perfect photos, write your feelings down, and not let everything turn to char? How do people do this?
12) But look how amazing it’s coming along! I am a chili-making queen. I could literally make chili for my whole building...If only I knew even one of my neighbors.
13) Definitely made it over the hump. Added the beans, added the diced tomatoes, and now letting everything simmer...the food and myself.
14) Now for the moment we all (umm, just I) have been waiting for. Add cheese, sit back, burn tongue, and enjoy...one delightful spoonful at a time.