Episode 5: Listen, I Only Had 10 Minutes

We talk to Karla Boone, massage therapist in the Northeast Kingdom of Vermont who surprises us with pineapple delight.

10 Minute Chili
Serves 15 - 20 for dinner, then again for breakfast.

Ingredients

• 5Ibs of ground beef from happy cows
• 10 cans of assorted beans, all types
• 4 cans diced tomatoes
• 2-4 McCormick hot chili packets
• 1 whole bottle of wine

Instructions

• Get a big pot
• Put in the 5Ibs of beef, don't even worry about frying it
• Add the 4 cans of diced tomatoes
• Drain and add 10 cans of beans
• Put in McCormick hot chili packets
• Mix it up, cover with water, add the bottle of red wine
• Cook it down for 3-4 hours

Chili Omelettes

Ingredients

• Eggs, 2 - 3 per person
• A lot of cheddar cheese. From Vermont. From cabot and extra sharp if you can.
• The leftover chili

Instructions

• Make omelettes with the chili and cheese inside.
• OR - Make a big scramble, then dump all the shredded cheese on top. Heat up the chili, and pour it on. The cheese will melt with the heat from the chili. Or with magic.

Episode 4: Look, I Made Florida!

A Christmas day interview with Irene Orsini, 89-year-old Italian grandmother of six. 

Pineapple Delight

Ingredients

• 1 bag large marshmallows
• 1 pint of heavy cream
• 1 can crushed pineapple

Instructions

• Mix everything together in a bowl
• Put it in the refrigerator overnight and stir a few times

• Garnish with a cherry