Today I have packed most of my winter things and filled most of one suitcase with items that we probably won’t need before we leave in three weeks.  We brought everything for the four of us in just 12 suitcases.  We are leaving a few things behind to make room for the things we have acquired along the way. So basically everything must return in 12 suitcases, 2 checked bags and 1 rolling carry on bag per person.

Joshua will have to write his post about the Fencing Tournament tomorrow.  He has been a bit busy today catching up on school work.

Meg announced that she would be making her Chili Con Carne tonight for supper.  Both kids have enjoyed cooking this year.  I think they really enjoy making meals for the family but the cook doesn’t wash dinner dishes.  I think the fact that we have no dishwasher has given them an extra incentive to take up cooking.

Here is Meg’s Amazing Chili Con Carne if you have no idea what to cook for supper.

Meg’s Chili con Carne

Ingredients:

one small to medium onion diced

2 TBS Olive Oil

2 cloves of garlic minced

1\2 to 1 lb of ground beef (beef mince)

1 cup of beef stock

1 TBS of mild Chili Powder

1tsp ground Cumin

1\2 tsp of Tony’s or Hot Salt

1 tsp Brown Sugar

1 TBS Tomato Puree

1 Can of Chopped Tomatoes

1 Can of Red Kidney Beans

1\2 cup of frozen sweet corn

Brown onion and garlic in olive oil in a large skillet.  Add meat and cook till brown.  Mix dry spices and sugar together and add to meat.  Cook on low several minutes then add beef broth,

Cook until boiling then reduce heat and simmer for 5 minutes add remaining ingredients.

Serve over rice with a whole green chill pepper on top.  Additional topping ideas, grated cheese, plain yogurt or sour cream.

Enjoy!  That is what is for dinner at the Haynes’ House.

Blessings,

Beth