A few weeks ago I made a big step down a new career path. I'm still in communications, for government, and even for the same ministry, but it feels like a big move. Athough, I thoroughly enjoyed the work I was involved in- what I really loved were the people. Everyone got along so well. They were warm, friendly, caring, and we had the most amazing potlucks! And, they laughed at my jokes. So, so rare.
As a parting gift, the office gave me a beautiful gift basket full of autumn-themed food delights- local squashes, almond oil, sun-dried tomatoes, chipotle peppers, wild mushroom bruchetta and so much more.
I was spoiled. The gift that I hold dearest is a hard cover copy of Deborah Madison's Vegetarian Cooking for Everyone. It's a cookbook staple and one I've had my eye on for years. Thank you
Jim, Barbara, Grace, Joy, Diane, Leah, Carrie, Lisa, Kelly, Sheree, Maureen, Susan and Brian.
As a tribute to an office known for their award-winning chili, the first recipe I tried was the all-bean chili. It was good, and quite similar to my own recipe. Both have a hint of the delicious smoky flavour of chipotle peppers in adobo sauce.