Yesterday, Donald Trump (TV personality, real estate mogul and presidential candidate) brought his campaign to Keene. I immediately registered for a free ticket to witness his mouth spattering buffoonery in person. I had all intentions of going up until 4:00 p.m.
Yes, 4 p.m., the time I leave work on Wednesdays because I’m too busy too take lunch at noon so I leave an hour early; 4 p.m., the time of day where the sun is still out and the promise of opportunity still lingers in the crisp, fall air. When the cozy blanket of what feels like the most expensive alpaca fur can be wrapped around you on the couch and there is still two hours left of a Sex and the City marathon on TV. And it’s the episode where Carrie is dating the A.D.D jazz player, trying to figure out what defines a relationship, and Miranda is so lonely she begins a relationship with eclairs and chocolate cake and becomes so desperate she eats cake out of the trash can. At that moment, everything became clear.
Trump’s arrival at the Keene High School was at 6:30 p.m., at that point, I was checking out at Hannaford Supermarket with a Coffee Coffee Buzz Buzz Buzz Ben & Jerry’s ice cream pint and a container of Pillsbury Cinnabon cinnamon rolls.
The only reason I felt justified by this action was because, Miranda did it. So, it’s kind of like, if my best friend can do it, I can too. Miranda isn’t anyone’s favorite Sex and the City character, I mean, no one wants to be Miranda really; she is selfish and out of touch with her feelings, mean and blind sighted to love, basically. But she turns out okay; she ends up with Steve and moves to Brooklyn and has a beautiful boy and a maid and makes a lot of money. So, I know that what I did was okay.
And after I ate 5 cinnamon buns, smothered in melty, sweet gooey icing, I was fine. It felt GOOD; because for dinner I had vegetarian chili. So I did my healthy for the day. (And the chili, by the way, is delicious.)
- 1 tbsp coconut oil
- 2 jumbo sized bell peppers ( 1 orange, 1 yellow) cubed
- 2 medium sweet onions, chopped
- 3 cloves garlic, minced
- 4 Roma tomatoes, cubed ( chop 2 to add in beginning, and other 2 to set aside for later)
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp paprika
- 1/2 cup red lentils, rinsed
- 1 cup water
- Black beans, rinsed and drained
- Cannelloni beans, rinsed and drained
- Kidney beans, rinsed and drained
- Salt & pepper
- Mexican shredded cheese, avocado, sour cream and/or parsley for serving
Warm coconut oil in a deep pan over low heat, add peppers, onion, a set of the chopped tomatoes and garlic. Sprinkle with salt and pepper, generously. Let sauté for a few minutes, add spices. Fold vegetables together to evenly distribute spices, and let simmer for about 15 minutes. Add lentils and 1 cup water. Bring to a boil, add beans, and 1/2 cup water if needed. Add second set of tomatoes (Adding them in later allows for a little bit of crunch and freshness to the chili!) Cover pan and let cook for 10 minutes.