Good morning friends!
( stayed tuned, I promise some food in this post 😉 )
For the last 3 years, my sister, Jodie & I have joined thousands of other women ( and men) to walk 40 miles over the course of 2 days participating in the Avon Walk For Breast Cancer.
It is quite the commitment to participate. Not only do you need to train for months prior to the actual walk, but EACH individual walker needs to commit to raising $1,800.
Not small change, by any means…
It is truly an amazing experience, one that really cannot be put into words.
I’ve tried to share our experience with a Video Slide show
My sister, Jodie & I had were lucky enough to have our daughters born just 1 month & a day apart from each other. My niece ( and Goddaughter), Alexis & Ali have grown up being ‘sisters’. It’s been so wonderful to watch these two grow up together
The girls & Scott ( as well as my Mom & stepdad ) have spent the last 3 years showing up at cheering stations , rooting us on & pushing us (sometimes, I wish physically) and being at the finish line waiting for us at the end of this very emotional experience.
Ali & Lex have been patiently waiting until they were old enough to be able to walk with us.
This winter the girls each turn 16, meaning that they will be old enough to participate!!
My youngest niece, Mollie, still has many years until she will be able to walk with us in the Avon walk, but we found another walk this past weekend that she was able to join us in..
so early Sunday morning, the 5 of us, donned in pink, headed to Beantown to participate in a 6 mile walk around The Charles River for breast cancer awareness.
this was mile 1
After the walk we stopped one of my favorite restaurants, Rustic Kitchen, on the way home so that the girls could have some hot cocoa & Jodie & I could have a glass of wine… but when I saw the menu Pumpkin beer .. I just had to have my sister try it.
NOW… since this is supposed to be a food blog… I give you
full disclosure… this is in no way shape or form nearly as professional as my friend Cecelia‘s award winning chili, but for a yankee girl, it didn’t come out that badly
(plus 😉 I was able to assemble it at 5 am & come home at the end of the walk to dinner waiting for me)
2 pounds ground chuck
2 teaspoons cumin
3 assorted peppers
2 large onions
2 garlic cloves, peeled
2 large cans of tomatoes
( all of my veggies came form Plato\’s Harvest Organic Farm )
1 can of white beans, rinsed & drained
1 can of kidney beacons, rinsed & drained
chili powder ( to taste)
a few banana peppers ( feel free to omit if you don’t like thigns a little bit spicy..)
I started by browning up the ground beef, seasoning with salt & pepper & cumin.
before the cooked ground beef makes it to the crock pot, I pour it into a fine mesh strainer to remove excess grease
once strained, put it in the crock pot
Place the onion, peppers , garlic & carrot in a food processor. Pulse until the veggies are about the same size as the ground beef crumbles. add to the saute pan & saute for a minute, picking up any leftover browned bits from the beef.
((love hiding me some veggies in a family meal ;)))
Have the veggies jump on in the crock pot with the beef.
add the tomatoes & chili powder; Stir to combine, then place the banana peppers right on in the bathtub of chili… they’re going for a nice long steamy bath !!
( a special little treat for the spicy chef)
I cooked it on low all day long… adding the beans about an hour before we wanted to eat.
the perfect base for TOPPINGS!!
And look what Scott had waiting for me when I got home?
I leave you with this picture of the girls’ arms locked together.
Wish me luck!! ( ahem. I’ve never actually spoken to a crowd in public before…)