adventures of mascarah.
I've just begun a new decade. Sigh.
I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.
Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.
A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.
If you are so inclined... sap {at} lifelovepursuit.com
I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.
Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.
A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.
If you are so inclined... sap {at} lifelovepursuit.com
On the agenda for this weekend.
Mama Payton’s Southern Chili
3 pounds of pot roast, cubed
some olive oil to fry cubes
3 tablespoons flour
3 tablespoons ancho chili powder
2 teaspoons cumin
2 teaspoons Mexican oregano
2 fresh jalapeno peppers, minced
2 cloves garlic, finely chopped
3 cups beef broth, approximately
Freshly ground black pepper
Preparation: Cover meat flour and brown meat for 10 to 15 minutes add chili powder, cumin, garlic and oregano cook for one minute add broth mix well and reduce heat. Cook for four hours at a low heat. Garnish with red onion, parsley, grated cheese, extra jalapenos, whatever you fancy.
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