Robin and I have been having a great time this Fall as season pass holders to Stanford Football. Each home game we meet up with friends to tailgate and rotate the cooking responsibilities. With cold weather last Saturday, we planned for warmth. Turns out that coolers are great at keeping food hot as well.
Vegetarian Black Bean Chili from Epicurious. We modified slightly to follow the Cook’s Illustrated suggestions by adding more chili powder, adding the spices immediately, and using a mix of canned diced tomatoes and tomatoe puree. Good, but this was always a good recipe.
Corn Soufflé: AKA corn 1950s style. A wet corn bread that is so good and so not healthy
Spiced Cider with Rum. It was cold out…