Rain. The winter rain has finally made an appearance. I’ve been here 13 years and I have yet to accept the fact there is no rain during the summer months. It’s a fact of life in a moderate Mediterranean climate. There are lots of people, lots of grapes, and no rain in the summer.
Mercifully, a small front blew in from the Pacific on Monday and I happened to be rolling around up the hills and caught some of the misty, low flying clouds scudding around the canyons with my camera. It was barely enough moisture to wet the grass but I welcomed it with open arms and a contented feeling of relief. Fall was finally here and winter, not too far behind. Plus there was this monster pine tree that had fallen across a fire road and I felt the need for some chain saw therapy. Nothing better to wipe away the grungy funk of last week’s labor than a screaming two stroke motor spinning a chain covered with sharpened steel teeth.
I returned home chilled and damp, so I broke out the dutch oven and threw together a batch of Texas Red. Four pounds of chuck roast, a dump truck full of New Mexican chili powder, a grip of sliced onion, and a beef stock made from the roast bones. It’s my own creation for the most part, but if you are interested, I used a recipe belonging to Lisa Fain of Homesick Texan fame as a general guide for at least getting my version in the ballpark of real Texas chili.
It’s quite loudy and very cool today, although the chance of showers hovers at slim to none. But this weather pushes me into cooking. Something about filling the house with inviting cooking smells makes the cruddy weather almost joyous. Guess I’ll search the recipe archives for something to match Game 2 of the World Series.
Have a nice Thursday, y’all.