in Parks, AZ.
It was such a beautiful, temperate climate - a departure from Tucson (mid cocktease-Monsoon season)! But it did rain quite a bit. And JorDan (and his fresh water Alaskan Salmon) flaked out on us last minute. So we decided instead of cooking BBQ for Hank's parents, we would do an early cold-weather Stout Chili and Blue Cornbread (naturally gluten free). Which works out because our background is in good chili makin'.
Your Ingredients:
red onion
garlic
cumin, chili powder, horseraddish
3 cups of water
tomato paste
worcestershire
black beans, kidney beans, navy Beans
tomatoes
corn
1-2 Stout Beers
...
Blue Cornmeal
Baking Powder
Egg
Flour
Water
Honey or Maple Agave
Bake 425 Degrees @ 15-20mins
The flavor comes in a successful base: a Saute with chopped red onion, garlic, seasons, and STOUT beer. Only use a little in the saute and then ad the rest at the very end.
A little for the chili, and a little for me?
Nutella S'mores Pie
1 cup of crushed graham cracker + melted butter (for the crust)
large marshmallows
8in X 8in Glassware
4 table spoons of Nutella
You can use the microwave or oven to melt the marsh mellow down.
Oh, and some honorable mentions in Downtown Flag:
Espresso Martini at Rendezvous (of Hotel Monti Vista) and
Some cupcake stand outside of a discount furniture store. We got the classic Red Velvet and Dark Chocolate Peanut Butter.
L-word,
Hank and Laura and Jessica and Christin and Allen (who either died or moved to Brooklyn)
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