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3rd Anniversary
Three years ago yesterday, Amanda and I were married in the walled garden in Allerton Park. To celebrate, I made dinner and dessert (many thanks to Giada De Laurentiis of Food Network’s Everyday Italian for the tastyness): Fiery Angel Hair Pasta (added some chicken cooked in some of the chili oil) Raspberry Cream Cupcakes (decided to do a combo of raspberries and strawberries)
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Recipe: Spicy Chili
1 lb ground beef 1 packet taco seasoning + water as directed on package 2 jalapenos 2 chipotles in adobo sauce 1 teaspoon adobo sauce (from chipotles) 4 small cans V-8 “spicy hot” 1 can vegetable broth 1 can diced tomatoes with green chiles 2 cans kidney beans (1 light red, 1 dark red) 1-2 cups salsa 2 large handfuls of corn tortilla chips, crushed cumin red pepper flakes chili powder 1 beer (chef’s choice)
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