Um, why not?! It is a beautiful city with great schools, a good quality of life and a diverse cultural scene. We finally took our decision early this year and started the real preparations last month. We are both very excited, simply for the change. We have been living in Jeddah for 5 years now and have had enough of the 365 days of sunshine (NOT). It is time for us to move on, to move forward and as I always say, change is necessary for progress. So this crazy couple are embarking on a new freezing adventure late this Spring and they simply cannot wait!
Oh my god, Confetti hasn’t had a post in over 3 weeks! Where are you, Loulou?
Well, Loulou has been knee-deep in preparation for the big move. Big move? Yes, Iam packing two suitcases (and selling everything else!) and heading West. What? West? Where? How? Um to Montreal, Canada! Mamma mia, when?! Soon, very soon!
More details tonight. Have a good day everyone!
According to Wikipedia, the world has been making chili con carne for 493 years now, so I stand little chance at making you dear readers believe that I make the best chili con carne, right? But who’s judging? Are you? I know I’m not!o So let’s forget about facts and figures and let’s dive right into this hearty hot dish that will leave your taste buds asking for more and more!
Chili Con Carne (serves 4)
- 1 small red onion, diced
– 2 garlic cloves, thinly sliced
– 2 Tbsp oil
- 300g ground beef
- 1 tsp salt
– 2 tsp cumin
– 1 tsp paprika
– 1 tsp chili powder
– 2 tsp dried oregano
– 1 stick cinnamon
- 3 tomatoes, diced
– 1/2 cup tomato juice or tomato sauce
– 1/2 cup water
– 2 tsp tomato paste
– 1 can red beans
1. Heat the oil in a deep saucepan. Fry the onions and garlic until the onions turn translucent.
2. Add the ground beef and cook well.
3. Add the salt and the listed spices. Give everything a good stir.
4. Add the tomatoes and let everything mix well together for 5 minutes.
5. Add the tomato juice, water and tomato paste and bring to boil.
6. Add the beans (after draining and washing), lower the heat and let everything cook for 20 minutes, or until the sauce thickens and the tomatoes soften.
And your chili con carne is ready to be served! Serve with plain white rice. We had it with short grain rice with vermicelli because R. loves this rice with vermicelli and he makes it really well.