OK, so, today! I’ve just made all these things sheerly because what the fuck do you do if you wake up before football starts? The only time I’m up at 6:30 am is if I’m coming home from something (sorry, Mom, but it’s true). So enjoy:

• Butternut Squash-Cippolini soup from previous entry
• My NYC-famous short rib chilli (in oven now)
• White Bean-Rosemary-Tomato “stew” from Martha Stewart Living. This is super easy - after soaking/opening can, stew the beans in a little water with a half onion, carrot, bay leaf, and stalk of celery for an hour or so. Drain and remove the onion, carrot, bay leaf, and celery. Put beans back in pot, add one 28-oz can of tomatoes (crushed, or whole and then pureed or crushed by hand), a tbsp of rosemary (or a couple sprigs if you have fresh), and the other half of the onion, chopped fine. Stew this for a half hour or so. You can aparently just eat this but I think we’ll put it over pasta or rice later this week.

I’m actually debating also making Kale-Barley-White Bean soup now but, um, I don’t think I have enough tupperware. So I guess I’m just going to focus on another type of recipe - the alcoholic type.