Today I am surprised and thankful for:
1. The beautiful words of wisdom from a book I am currently reading, Gratefulness, the Heart of Prayer, by David Steindl-Rast (1984). My day was framed with these words:
“What counts on your path to fulfillment is that we remember the great truth that moments of surprise want to teach us: everything is gratuitous, everything is gift. The degree to which we are awake to this truth is the measure of our gratefulness. And gratefulness is the measure of our aliveness. Are we not dead to whatever we take for granted? Surely to be numb is to be dead. For those who awaken to life through surprise, death lies behind, not ahead. To live life open for surprise, in spite of all the dying which life implies, makes us ever more alive.”
2. My favorite shoes. If you are around me very much, you know the ones of which I speak. These are the most comfortable shoes I own. They are casual and dressy. I am surprised and blessed today for my favorite pair of shoes.
3. Chili. I made one of our family favorites tonight and it turned out yummalicious! The best part is all of the veggies that you get to sneak in under the radar. This is also a very low-fat version with a whole lot of flavor. Enjoy!
Jen’s Turkey Chili
2 pounds ground turkey meat
1 pound light smoked sausage
1 tablespoon Worcestershire sauce
2 T Olive Oil
1 large yellow onion, pureed in food processor
3 stalks celery, pureed in food processor
1 tablespoon minced garlic
2 cans chopped green chilis
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1/2 cup beer
2 (28 ounce) cans diced tomatoes with juice
3 (15 ounce) cans chili beans
1 (6 ounce) can tomato paste
1. Brown ground turkey, sausage, and Worcestershire sauce in separate frying pan and cook until evenly browned.
2. Puree onion in food processor. Heat oil in large soup pot, add onion and and sauté for 5 minutes.
3. Puree celery and add to soup pot. Simmer 5 minutes.
4. Add garlic, bouillon, chili powder, oregano, cumin, basil, salt, pepper, cayenne, paprika, sugar, and beer. Let spices heat and blend with vegetables for 5 more minutes … be sure to scrape bottom of pan occasionally.
5. Add diced tomatoes, green chiles and tomato paste. Stir to blend. Add meat and sausage mixture.
6. Cover and simmer over low heat for at least 3 hours, stirring occasionally. The longer the chili simmers, the better it will taste.
7. Add beans about 30 minutes before done. Remove from heat and serve, or refrigerate, and serve the next day.
What are you thankful for today?