Jenn Dolari @dolari@driveinsaturday.org

It's funny how your tastes change. I used to put Ranch dresing on everything. Especially salads. Now a days I barely put it on anything (I prefer Italian dressing). Ranch just feels too...thick and heavy for my tastes.

So, I finally ate that "chili."

Something was very wrong with that recipe. When I was browning the meat, it said it shouldd take ten minutes. It took three. Not a problem, though, the meat was cooked...I continued.

At the end, it said to simmer for 45 minutes covered, and 45 minutes uncovered. So I left it for 45 minuters covered, and when I came back, it was a thick cake with no moisture left. And, it was already starting to burn along the bottom, so I called it finished.

The chili itself was super thick and not loose at all like a stew. It was very much a dry paste. I checked the recipe, and it said to start at medium-high heat and never said anything about lowering the heat...I'm assuming medium-high was a typo for medium low.

But here's the thing. Since it didn't burn? It's actually edible. And tastes fairly good. I might try it again and do medium-low for everything instead of medium-high. Or maybe just use a different recipe alltogether.