Tragedy con Carne

Let us all take a moment of silence to reflect on the good things in life and their inevitable passing into the great beyond . . . specifically, let us deeply mourn the tragic demise of a pot of exceptionally delicious chili, which my wife left to cool on the stove after we supped of it last night and then was forgotten, never placed into the refrigerator and so thusly spoiled (as we all will) and had to be thrown away, with great sadness and regret, the meat and beans uneaten, laden with bacteria, and destined to decay and return to dust in the landfill . . . o woe, o woe, o greatest of all woes: a wasted pot of chili!
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9 comments:

  1. WhitneyFebruary 28, 2017 at 9:25 AM

    No segue back to the crock pot chili in college, eh?
    Have you turned your back on your own egregiously southwestern culinary errors???

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  2. zmanFebruary 28, 2017 at 11:25 AM

    Did you use any of that ¡HOT HOT CALIENTE! tequilla in the chili?

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  3. robFebruary 28, 2017 at 1:46 PM

    egregious oversights in each of the last two posts:

    - the failure to recount the epic crock pot story aforementioned above
    - the failure to credit gtb (and, really, me) for being on the tinariwen story two weeks ago

    the slippage of the editorial standards around here is an underreported story.

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  4. DaveFebruary 28, 2017 at 5:14 PM

    the crockpot story is a doozy. i'll devote a sentence to it.

    totally missed the tinariwen on gheorghe-- can't wait to see what you said . . .

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  5. WhitneyFebruary 28, 2017 at 6:16 PM

    http://sentenceofdave.blogspot.com/2012/01/12th-man-chili.html

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  6. DaveMarch 1, 2017 at 7:41 AM

    thanks whit-- i will link to it in the post!

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  7. fatguyinaspeedoMarch 1, 2017 at 6:31 PM

    That chili was fine, you've gone American.

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  8. DaveMarch 1, 2017 at 8:38 PM

    two hours is two hours, whether you live in america or the sudan . . .

    http://lifehacker.com/how-can-i-tell-if-food-left-at-room-temperature-is-safe-1460920090

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  9. fatguyinaspeedoMarch 2, 2017 at 6:37 PM

    Chef Bobby of Carolina Seafood would've proudly served it.

    ReplyDelete