Vegetarian Black Bean Espresso Chili

Now that I think of it, this recipe is actually vegan as long as you forgo the sour cream/cheese topping options...I'm not a vegan but if a recipe is tasty and avoids animal products, then why not?

Anyone that knows me knows that I complain about Chicago weather like it's my job, but one good thing about it is plenty of excuses to make chili, which is one of my all-time favorite foods. It's easy, makes your kitchen smell great, tastes awesome and can be healthy if you want it to be.

After rigorous searching through my gmail and google reader records, I still have no idea who shared this recipe or how I came across it, but for anyone who's interested in trying, it was published on Epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Espresso-Chili-107639.

Whoever the sharer was, they recommended the recipe because it had the heartiness of meat-chili sans meat. I have to heartily agree, it was thick, filling and yummy. We paired with pretzel bread and a Sauvignon Blanc.

Snow Day!

I've heard some pretty good nicknames for our storm so far, Snowmageddon, Snowpocalypse, SNOMG (personal fave) and the local news front-runner, BLIZZARD 2011!!!! Personally I don't mind the snow, because I don't have to go to work today! And having grown up in California, this is my first snow day ever.

Here are some pics of my street:







In other news, our (my roommate and I) first foster kitty Eva


was adopted two weeks ago, and our new kitten Carnegie is settling in nicely.


Stay warm everyone!