My to-do list at work is, like, pretty excessive. In my spare time I am researching potty seats and studying colloquial Amharic in preparation of our son coming home. Oh yeah, we made an offer on a condo today to an obstinate owner who is ready to wrangle! I am packing, and planning, and selling some of my stocks with long-term gains to free up capital, yo.
And tonight, I arrive home at 6:45pm with a singular cause: Concocting a dish for tomorrow’s chili cook-off at work. Never mind that I will be shut in a room with 3 colleagues for 6 hours tomorrow; we are permitted to emerge for an hour to share and partake in chili and side dishes with our co-workers.
Now, I’m not exactly a chili person, I don’t have a slow-cooker, and I’m pretty sure you can’t put a Le Creuset in the microwave, so I didn’t want to attempt a traditional chili. But then, I had a stroke of brilliance: dessert chili, with chocolate rice pudding infused with raisins, garnished with minced mint, and the piece de resistance… Boston baked beans candies, which are actually just peanuts coated in artificially-colored corn syrup.
Dessert Chili
Truly, this is a concoction. It has absolutely been concocted. Is it spicy? Hell no. Is it sweet? Let’s just say I will be offering an amuse-bouche that somehow riffs on short-acting insulin.
(Now back to my habitual ethos of stress and purpose– admittedly not efficacious states for the blogger’s block. Not like dessert chili.)
Recipe:
8 cups milk
1 cup sugar
1 1/2 cups arborio rice
some salt
Dash of Almond extract
Dash of Vanilla extract
Dose of Cinnamon
1/4 cup powdered cocoa
2 cups raisins
One dark chocolate candy bar
One package Boston Baked Bean Candies
One spring mint (for garnish)
Directions: Basically, add 3 cups of milk and everything but the chocolate bar to a saucepan and boil. Reduce heat and stir. Add milk as needed for about 20 minutes while stirring. When rice is soft, add chocolate bar. When rice is mushy, remove from heat and add a layer of Boston baked beans and heap of mint.
