Chilli and Chips

Sometimes, I work long and hard to create a fancy meal. I worry about taste and presentation, and fuss with every detail. Other times, a meal just comes together, and ends up as beautiful in the dish as in the mouth, with very little work.

I made a simple chilli the other day to go with a pair of ripe avocados. There was nothing to the chilli—kidney beans, grated carrot, chopped tomatoes, onion, and a whole lot of herbs and spices. My husband made guacamole and grated some cheddar cheese. While the chilli simmered, I made up my fabulous corn chips (so tasty and so easy to make). 

Suddenly, we had a glorious meal—beautiful colours, textures and flavours—and I felt like I’d hardly worked for it. Nice when it all works out that way.

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