Yesterday morning I sliced up some leftover grilled beef roast, peeled clove after clove of garlic, and threw both in the slow cooker with chunks of fresh tomatoes and onion. In other words—chili. Mankind’s best creation.
Last night when I got home, I crumbled warm cornbread over the top, stirred a little molasses into my bowl, and ate my favorite supper so far this fall. It’s meals like this that make me a little less of a grump about all the cold weather coming our way.